Liam's Chocolate Chip Cookies

 These are a favourite of my husband Liam. He becomes somewhat greedy and does not like to share even with his own kids!!. To avoid this I make a double batch, bake off a bunch then form the rest of the dough into balls, freeze on baking sheet then transfer to freezer container for on demand cookies. Great for last minute guests or coffee party invitations. If baking cookies and want to transport piping hot, fold square of parchment paper in half to match the size of freezer bag, fold sides over to seal and have a 3 sided envelope. Insert into freezer bag with the opening facing up. Fill with your hot cookies but don't seal! Give the gift of cookies: cookie dough balls are the best gift: write baking instructions on container and be sure to get them into the freezer. Upgrade your cookies by using premium chocolate. We like the Callebault Chipits or make big chunks of one will complain!

Serves: 48 cookies
Prep Time: 10 minutes
Bake Time: 12-16 minutes


1 cup (250 mL) room temperature butter

3/4 cup (175 mL) brown sugar, lightly packed

3/4 cup (175 mL) white sugar

1 egg

2-1/4 cup (550 mL) all purpose flour

1 tsp (5 mL) each: baking powder & baking soda

2-1/2 cups (625mL) semi-sweet chocolate chips

Cooking Instructions:

Preheat oven to 375F In large bowl, using hand mixer, cream together butter and sugars until light and fluffy; add egg and beat one minute on High. In medium bowl combine flour and baking soda, add to butter mixture. Using wooden spoon, gently incorporate flour into butter mixture. When almost complete, add chocolate chips, stir until just mixed together. Using small ice cream scoop (see Gimme Gadgets for info) scoop dough and form into equal balls. Place 12 balls of dough onto baking sheet and bake on middle rack for 12 minutes or until golden brown. For a more crisp cookie add 2-3 minutes.

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