chocolate chip cookies

Chocolate Chip Cookies are probably my favorite cookies (even though I have a sweet spot for sablés!). I discovered them when I was in Canada and I tried lots of different brands before I started cooking. But homemade cookies beats the brand any time so I’m sharing my recipe (tasted again and again over the years).

Don’t forget the salt and try to use sea salt flakes aas it really adds depth to the taste. Don’t add too much sugar as the chocolate chips are already sweet.

The great thing is that this recipe is great for everyone, whatever the diet (all the alternatives are in the ingredients list).

If you have a pastry blender, now it’s time to use it. If you don’t have one, use 2 table knives or your fingers, although it’s not as effective (the butter needs to stay cool so if you have warm fingers it can be a problem).

If you use a stand mixer, it develops the gluten too much and it incorporates the butter too evenly.

If you love cookies, scones, sablés and co, nothing replaces the pastry blender!


You can either make about 10 large cookies (15cm diameter) or about 20 small ones.


-270g flour (you can choose: wholewheat 80%, spelt, buckwheat, quinoa, or a mix of rice/coco/chickpea)


-1/2 tsp sea salt flakes

-1/2 tsp baking soda 


-185g cold butter cut in cubes or thin slices (you can use coconut oil but make sure to store it in the fridge at least 30 minutes before using)

-140g unrefine sugar (rapadura, muscovado… you can divide the amount and use down to 50g, as you like)

-1 egg or the equivalent in egg replacer (1 tbsp of egg replacer + 2 tbsp of water)

-either the grains of 1/2 a grated vanilla pod, or 1/2 tsp of natural vanilla extract (avoid synthetic aromas as it’s not as subtle as real vanilla!)

-250g of dark chocolate chips (if you don’t have any chips, roughly cut dark chocolate with a good knife)


Preheat the oven at 150°C.


Mix the flour with the salt and the baking soda.

Add the butter (or coconut oil) and work with the pastry blender until the mix is sandy.

In your stand mixer, beat the egg with the sugar and the vanilla until it’s whitened.

Add the egg to the flour without over working it then incorporate the chocolate chips.

Use a spoon to transfer little patties of dough to a baking sheet covered with either parchment paper or a silicone matt.

Wether your cookies are thinner or thicker, the result is different so vary!


If you don’t want to put chocolate all over you, you need to wait for the cookies to cool. Place them on a cooling rack and go far away in the meantime!


You could divide the chocolate chips in half and replace it with roughly chopped walnuts.

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