Chesterman: Chocolate Chip Cookie Recipe

Dining critic Lesley Chesterman can be heard every Wednesday morning at 7:10 A.M. on CHOM 97 7 in Montreal.

For more recipes and kitchen tips, follow Lesley on Instagram: @lesleychestrman.

For my book I worked on a chocolate chip cookie recipe for eons and finally came up with one I love. Then today, I found this recipe in an old pastry book by French pastry chef Pascal Brunstein labelled “Cookies” so I had to try it. They’re NOT AS GOOD AS MINE, but for a chef who probably didn’t grow up eating American cookies, not bad.

If you like them flat, remove while baking at the 7-minute mark & smack the tray on the counter a few times to make them fall, then repeat the process once they out of the oven. I saw @amandahesser doing just that & it’s fun if you like a flat cookie. Also, as they are a pretty sweet, you might want to substitute the commercial chips for chopped bittersweet chocolate. YOUR CALL! (I was too lazy).

Chipits aren’t great, but hey CORONAVIRUS shopping is tough. 

Photo: Lesley Chesterman

Chocolate Chip Cookies
Makes 56, 2 1/2-inch (5 cm), or 28 4- inch (10 cm) cookies

  • 2 3/4 cups (400g) flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup plus 7 tablespoons (200g) butter, room temperature
  • 1 cup (200g) brown sugar
  • 3/4 cup (150g) white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups (300g) chocolate chips or chopped bittersweet chocolate


Heat your oven to 350-degrees F (180C). Prepare a cookie sheet lined with parchment.

In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, or in a bowl using a hand-held mixer, beat together the butter and sugars at high speed until creamy.

Blend in eggs, one by one and vanilla, and beat until very light and creamy.

Blend in the dry ingredients at low speed then add the chocolate chips (or posh chopped chocolate👍) and mix just to combine. Do not overwork the dough.

Using a 2-inch (5 cm) diameter ice cream scoop for small cookies or a 4-inch (10 cm) scoop for large cookies, portion out the dough onto the cookie sheet (you can also do this using two spoons), leaving a few inches between them, and bake for 12 minutes, turning the trays halfway through baking.

Let cool on a rack and WASH YOUR HANDS before eating. Have several. What the hell...

NOTE: Extra dough balls can be frozen for the next pandemic shut-in.

For more recipes and kitchen tips, follow Lesley on Instagram: @lesleychestrman.


Photo: Lesley Chesterman