The Best Choc Chip Cookies

This week my sister Katie is up visiting from Sydney. Yesterday we went for a stroll through town and walked up to the top of Memorial Hill.

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Here’s Katie to say hello! (She wanted to call it Katie’s Korner)

Hi! Parkes is awesome… apart from the the water tasting funny if you don’t filer it, the lack of internet and the weak TV signal. But it is forcing me to get out, so walked to the local swimming pool to keep up the exercise. Cooking chocolate chip cookies is awesome too– especially since you can eat the cookie dough! But the best part is actually getting away from the city and spending time with Meg. Oh, and being able to walk everywhere. And now Meg is complaining about cooking the dough for too long – when it looks perfect!! Not a burnt edge to be seen (sorry Mum, and Dave).

Our Mum used to make slab choc chip cookies, and we all loved taking them to school for morning tea. I think there’s a story in there somewhere about Ned swapping Mum’s baked goods for bags of chips at school. They must have been good Mum!

Now this recipe is very similar to my Mum’s but it is more chewy and less crumbly. My sister and I decided it would be fun if we tried to do this blogging thing together. These are choc chip cookies the easy way (does anything else think of Back to the Future II, when Marty gets hit over the head and then blacks out?) And it’s a great way to use up slightly out of date choc chips that I’ve stocked up on when they are on sale. I can’t help myself when I see a bargain!

The best part is mixing up what you throw in with the choc chips. There are endless variations. I normally use milk, dark and white chocolate chips, and this time I even used up leftover fudge.

Katie says they are en-pointe. (or on point?)

Katie: Pretty sure its spelt “on point” – but I have been out of school for a few years now, so my young adult terminology is a bit outdated too.

So first, here’s all the ingredients laid out.

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Mix the flour, bi-carb and salt. Sift if you want to.

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Beat together the sugar and butter until light in colour.

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Katie’s fright at the speed of the mix master!photo 2 (2)

Add in eggs and vanilla and beat again.

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Mix through flour until just combined (don’t over-mix!)

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Stir through the choc chips.

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Doing the washing up while the cookies are baked- thanks Katie!

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The finished product!

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So enjoy, and goodbye from Meg and Katie!

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The Best Choc Chip Cookies

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See our pretty picture above? It only took us 30 minutes and a lot of re-arranging!

Makes: a 9 x 13 inch pan (plenty)
  • 2 1/8 cups (10 1/2 ounces) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bi-carb soda
  • 12 tablespoons butter (170 grams), melted and cooled slightly
  • 1 cup (7 ounces) brown sugar
  • 1/2 cup (3 1/2 ounces) castor sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips (or dark or white)


  1. Preheat the oven to 160 degrees. Adjust the oven rack to lower-middle position. Line a 9 x 13 inch baking pan with baking paper.
  2. Mix the flour, salt, and bi-carb soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
  3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature and once cool cut into small squares!

Recipe Source: Slightly adapted from this Thick and Chewy Chocolate Chip Bars recipe at Mel’s Kitchen Café

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