Chow down on gooey chocolate chip cookies

March 1, 2012
This article was published more than 2 years ago.
Est. Reading Time: 3 minutes

Natalie Timperio

Senior InsideOut Editor

Double chocolate, fudge layered, candy coated, cream cheesed iced, sprinkles-on-top. While these frills may apply to many desserts, this recipe is anything but. No fancy ingredients, no complicated directions. It’s an old time favourite, a timeless classic, a ‘brings me back to my childhood days’ kind of treat.

They’re crispy without too much of a crunch and have just the right amount of sweetness without making your stomach ache afterwards. They’re not costly nor will they eat up much of your time to bake – though you’ll probably be eating them most of the time.

This dish is none other than the chocolate chip cookie. And it’s something that most of us all know and love. I find its best enjoyed when secretly stolen from your mother’s bear-shaped cookie jar (at least, that’s how I remember the cookie jar).

The homemade chocolate chip cookie is not to be underestimated. Chips Ahoy! or PC’s Decadent Chocolate Chip Cookies just can’t compete, so don’t even try telling friends and family that you’ve baked those wannabes from scratch.

People recognize a homemade chocolate chip cookie when they eat one, so flouring your apron, buttering your nose or “accidently” burning your hand in the oven won’t fool them.

I don’t promise this to be the healthiest of dessert choices, but I promise it to be one that can help to put a smile on your pissed-off partner’s face, make your friends (momentarily) forget that you stabbed them in the back, or perhaps dissuade your professor from giving you a failing grade. (Disclaimer: bribery is strictly prohibited at McMaster University and can result in serious consequences – but if you’re really in the shitter, then what do you have to lose?)

These chocolate chip cookies can be consumed with anything, be it milk (plain or chocolate), tea, coffee and, to hell with it, even alcohol (Bailey’s is best).

Seal a few in a Ziploc bag and bring them to class; peers will gaze at you with envy or possibly even murderous hatred (because yes, these chocolate chip cookies are really that good). putting meaning back into the phrase “to die for.”

If you don’t buy it then I dare you try it. This chocolate chip cookie recipe will have you shouting to the high heavens in sincerest thanks for bestowing you with such awesome ingredients to make thy chocolate chip cookie.

Yes, it may cause fits of delirium and inexplicable happiness, but of course, no less is to be expected from this chocolate chip cookie recipe. So tie on that apron, pull out the oven mitts and get on that baker’s hat, if you have one. It’s time to do some baking.



1 cup All-purpose Flour

1/2 tsp Baking Soda 

1/2 tsp Salt

1/4 cup Sugar

1/2 cup Brown Sugar (firmly packed)

1/2 cup Shortening

1 tsp Vanilla 

1 Egg

1 cup Chocolate chips

1/2 cup Nuts (optional) 



1. Preheat the oven to 375 degrees Fahrenheit. 

2. Sift the all-purpose flour, baking soda and salt onto wax paper.

3. Mix the sugar, brown sugar, shortening and vanilla well in a bowl.

4. Beat in the egg.

5. Mix in dry ingredients.

6. Stir in the chocolate chips (and the nuts, if using).

7. Drop the mixture by tsp onto a greased baking sheet.

8. Bake 8-10 minutes.

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