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Chocolate Chip Cookies Recipe

There is so much I always think about writing about, but alas, time is not on my side right now.  We have been very busy with all three boys home, my husband on vacation, and we've (mostly my husband and his dad) been remodeling/ moving our front entrance so that we don't have five people walking in to a coffin sized entry way.

I had been asked before, but hadn't found the time to convert the chocolate chip cookie recipe that I use from cups to decilitre/grams/ml measurements.  So here it goes:

From Nestle Toll House :


532.32 grams flour

5 ml baking soda

5 ml salt

227 grams butter (room temperature)

177.44 grams brown sugar (farin socker- helst inte strö men det funkar också)

177.44 grams cane sugar

5 ml vanilla extract (I've used vaniljsocker when out of vanilla extract)

2 large eggs

256 grams chocolate chips (or I usually wing it and put as much as I see tasty :P)

(optional- add walnuts)

Preheat oven to 190 c

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips (and walnuts if you like). If you have a cookie scoop use that or place tablespoon sized dough portions onto ungreased baking sheets (I use silicone baking sheets).

Bake for 9-11 minutes or until golden brown.  Let them cool for 2 minutes on cookie sheet and then move to wire racks.

I usually bake about 16 cookies right away and save the rest of the dough.  I am very good at eating too many cookies so it's better if the temptation isn't there.  They make great morning snacks dipped in coffee!  It's so easy though to save the rest.  Scoop the rest of the dough in to a zip lock type bag.  Roll it around so it's a long cookie roll so it's easy to take out of the freezer, cut, and bake.  Easy peasy.  If I remember correctly, you can store it in the freezer up to 3 months.  I don't think we've ever gone that long without using, but you never know.  Here's the link to the original recipe.


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