Irresistible Chocolate Chip Cookies

The response from my family was immediate: I had to hide these from my husband and my son hid them from himself. You might want to err on the side of caution and double the recipe, or you’ll be wondering where all your cookies went!



Eat Your Words cookbook store recently hosted an evening with Daphna Rabinovitch as she offered samples from her new book, The Baker in Me. Daphna has three decades of culinary experience and it shows in her new book. Filled with great recipes and helpful baking tips, I choose these cookies to kick start my holiday baking and they’ve proved to be a rich and decadent treat.


The chopped chocolate is a nice touch, adding pleasing texture and unevenness to each bite–well worth the extra work. That said, hand chopping the chocolate is a bit time consuming and tiring, so you can substitute it for regular chocolate chips if you like (or bribe a daughter/son/wife/husband/stranger to do it in exchange for cookies 😉 )


You can reduce the sugar by one third and they’ll still taste great in lunches or as after school or work snacks.

*Carla’s cooking tip*: If you have time, set the cookie batter aside for 6-8 hours before baking for an added boost to flavour.

A big thank you to Eat Your Words for inviting me along for the night!


Daphna's Irresistible Chocolate Chip Cookies

  • Servings: about 3 dozen
  • Print


  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) unsalted butter, softened
  • 1 cup (250 mL) brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 1 large egg
  • 1 tsp (5 mL) vanilla
  • 1 cup (250 mL) semisweet chocolate chips
  • 1 1/3 cups (330 mL) coarsely chopped semisweet chocolate


  1. Whisk together flour, baking soda, and salt in a bowl; set aside.
  2. In a separate large bowl, with an electric mixer, beat the butter for 1 minute. Beat in both sugars until the mixture is light– about 3-5 minutes. Be sure to scrape down the dough from the edges of the bowl!
  3. Beat in the eggs and vanilla, one at a time, until well combined.
  4. Using a wooden spoon, stir the flour mixture slowly into the butter mixture, until a smooth dough forms. Stir in the chocolate chips and chopped chocolate.
  5. Time to form the cookies! Aim for 2 heaping tablespoons per cookie, added onto cookie sheets lined with parchment paper. Shape them roughly into balls, flatten them slightly, and be sure to leave about 2 inches space in between them.
  6. Bake cookies in the centre of a 375F (190C) oven until set and lightly browned around the edges, 8 – 10 minutes.
  7. Remove cookie sheet and place on wire rack for 1-2 minutes, to let cookies set. Transfer each cookie from sheet onto wire rack to continue cooling.
  8. Store cookies in cookie tin. Will keep at room temperature for up to 5 days.



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