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Hello Strangers!

2013 September 10

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Long time, no nothing!

We had a really lovely weekend in Montreal. The weather was perfect (i.e. just cool enough for me to wear a blazer and scarf and miss Fall weather), so many of our closest friends were around for fun and festivities and I managed to escape without thinking of work or stress or (oops!) My Fitness Pal the whole time I was gone.

But now we’re back and thrown into the hustle and bustle of daily life with barely a moment to breathe in between.

So I don’t have a great, detailed blog post for you about the trip (that will come) but I do come bearing cookies.

Really good chocolate chip cookies.

These are THIN chocolate chip cookies, so let’s get that out of the way right away. If you like thick, chunky, double dunk cookies, these aren’t them. But I like mine thin and light and filled with chocolate flavor and these Canal House ones are the best I have made at home in a long while.

I used the recipe below from Alexandra Cooks (the photo above is also hers) but you can find the original in Canal House Cooks Every Day which has already landed firmly on my Christmas wish list.


10 ounces room temperature high-fat butter
1¼ cups (298g) dark brown sugar (I used light)
¾ cup (149g) granulated sugar
1 tablespoon vanilla bean paste or extract
2 teaspoons kosher salt*
2 large eggs
1¾ cups plus 2 tablespoons (265g) all-purpose flour
1 teaspoon baking soda
8 ounces chocolate chips


1. Preheat the oven to 375° (or 350º…see note above). Line baking sheets with parchment paper. Combine the butter, brown sugar, granulated sugar, vanilla bean paste, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix on medium speed until blended, about 2 minutes.

2. Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.

3. Remove the bowl from the mixer. Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart, onto the parchment-lined baking sheets. Bake until golden brown, 10–11 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool.

*This recipe makes A LOT of cookies. So we froze the rest of them into scooped balls and can just bake them whenever we need a warm, delicious chocolate chip cookie fix. And really, when don’t you need a warm, delicious chocolate chip cookie fix?


6 Responses leave one →
  1. September 10, 2013

    I love thin cookies and these look amazing! Thanks for sharing the recipe.

    • WWGD permalink*
      September 11, 2013

      Of course! Can’t keep good things to myself 😉 Let me know if you try them!

  2. September 10, 2013

    Those. Look. SO. Good.

    Perfect weekend treat!

    The Rambling Fangirl

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