Back-to-School Chocolate Chip Cookie Recipe: The Williams-Sonoma Baking Book

The William-Sonoma Baking Book's Chocolate Chip Cookie recipe is a success!

The William-Sonoma Baking Book’s Chocolate Chip Cookie recipe is a success! I love how these turned out, chewy inside and crisp outside. A perfect lunch box treat!

It’s that time again, back to school for lots of kids today. Even though I am not in school, I still feel that new-beginnings energy and love this time of year. Fall is my favourite season, and it is upon us very quickly.

Heading off to school for me always meant new school gear, stationery (my favourite part), clothes, and packed lunches. If I were going back to school today, I’d enjoy having a classic chocolate chip cookie in my lunch as a treat sometimes.

And I have just the recipe for those of you at home looking for a new one to try.

Recently I tried a new chocolate chip cookie recipe for me, and rather than searching the internet, I went back to my library of baking books. I selected the trusted Williams-Sonoma Baking Book [], on page 14, I found their Chocolate Chip Cookies recipe, it was too my liking so now I must share it with you.

My review of the Williams-Sonoma Baking Book (and why I love this book):

  • It is full of the right balance of photos (i.e. enough that you know what to aim for and select an appropriate recipe for your baking occasion).
  • The sidebars are filled with tips related to the adjacent recipes, and make for a sturdy baking-basics cookbook.
  • Many of the recipes are similar to the array we baked our way through in pastry school too, making this a great essentials resource for home bakers (just as their sub-title indicates).
  • I also like the design of the book, from it’s hardcover, to the recipe formatting which includes both metric and imperial measurements – appealing to a broader baking audience.

If you don’t have a copy of this cookbook and are looking for one that is a reliable resource for classic recipes, then this is your book.


The Williams-Sonoma Baking Book (published 2009)

This book has you covered from a basic recipes summary in the back, a glossary of terms, baking tips & techniques to help you brush up on the fundamentals, basic cake decorating tips, and a handy metric conversion table, measurement quick guides, and a table of ingredient substitutions and equivalents that are relevant to the recipes in the book and will help you in times of buttermilk shortage, etc.

So, onward to sharing the recipe.

A few tips first:

  1. Inventory that you have all the ingredients, and measure them out before you start mixing. For example, make sure your butter is room temperature.
  2. If you plan to bake them right away, then prepare your cookie sheets and pre-heat your oven to 350F.
  3. If you plan to store some cookie dough in the freezer then have some plastic wrap ready for storing the dough.

The Williams-Sonoma Chocolate Chip Cookies Recipe (with my own notes)

1 1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp pure vanilla extract (use the good stuff!)
1 cup semisweet chocolate chips*
1 cup walnuts, toasted and chopped (as this is optional, I chose to add 3/4 cup rolled oats instead – I love the taste of oats in a cookie)

*I used half white chocolate, and hale semi-sweet for a black & white look

Recipe Method

  1. Preheat your oven to 350F
  2. Have ready 2 ungreased baking sheets
  3. Sift your flour, baking powder, baking soda, and salt, and set aside.
  4. In another large bowl with a hand mixer, or use a stand mixer, cream your butter until it’s pale in colour and noticeably fluffy. Scrape the sides of your bowl down.
  5. Add the sugars and continue to beat until the mixture is well combined and fluffy. Scrape the sides of your bowl again.
  6. Add the egg and vanilla and beat slowly until blended, and scrape the bowl at this point again – ensuring everything is well combined.
  7. Slowly add the flour mixture and combine on a low speed so you don’t end up with a cloud of flour all over your kitchen (trust me, i’ve done it before!)
  8. At this point you can continue to mix by hand with a good wooden spoon, or just keep your mixer on (but the dough is thicker now and takes a little muscle).
  9. Add your rolled oats, or nuts, and chocolate chips, and mix just until it’s combined.
  10. Now I chose to pack my dough in the freezer and divided it into two portions. Then you can take it out and bake it as needed. You can also choose to scoop your dough now and bake right away. It’s nice to let the dough rest in the fridge over night, well covered in a bowl, as this allows the butter to chill and the ingredients to combine and bake nicely for a chewy thicker cookie.
  11. When you’re ready to bake, you can roll into small balls, and bake on baking sheets a couple inches apart, and bake for about 12 minutes until golden edges appear.
  12. Let them cool and enjoy (you can also bake them all and freeze too)

Cookie dough can stay in your freezer for a couple months, and if raw, it can stay in your fridge for 1-2 days before baking.

I enjoy rolling the dough in packs like the store-bought cookie dough, so it’s easy to slice and bake right away. Or you can allow the dough to come to room temperature and roll into balls.

How to make evenly sized cookies?

For consistent cookie sizes, you can use dough scoops, whatever size you want, and scoop the dough into portions and freeze, or bake right away. Here is a few of my scoops. You can also weigh your dough, a medium-small cookie is about 15g in weight, and a larger cookie is about 30g in weight.  Weighing the dough is tedious, but if you want really consistent sizes then it’s the best route to go, dough scoops are the next best option.

Where to buy dough scoops?

In Vancouver, BC, you can buy them at Gourmet Warehouse, Ming Wo, Russells Food Equipment, and generally most cooking stores will have them but these stores have multiple options.

Baking scoops - different sizes for your baking needs.

Dough scoops – good for all sorts of baking, from cupcakes to cookie dough.

Review: A Double Butter Book Review of @ButterBakedCafe to Butter Celebrates!


This has to be one of my favourite book series for sure, because it’s local! Rosie Daykin is the owner of Butter Baked Gods and now author of two baking books: Butter Baked Goods & Butter Celebrates!

For so many reasons, I love these books. I’ll begin with how much I love the name of her shop: BUTTER! It’s simple, and a key ingredient for all things delicious in the land of baking. Next to sugar, I’d say it’s the top ingredient on the majority of bakers’ grocery lists.

As you may suspect, with a shop name like Butter, all of the goods I’ve tasted fall nothing short of lip-smacking deliciousness. Most of you are likely familiar with her fluffy marshmallows which are also sold at places like WholeFoods, etc. She also sells them in her shop in south Dunbar, Vancouver, BC — the sweetest and prettiest shop! Her background in interior decorating is apparent after you see her decor choices, making this delicious bakery a dainty one too.

And I could probably go on, but I am actually wanting to tell you about her books! Yes, plural. Rosie published her first book in 2013. I remember when I first learned about it – I knew instantly it would be a great book and needed to get my hands on a copy. It’s been a great book, and I will get into what I like about it below. After I introduce her second book, which was recently released this fall.  Like the first book, I knew right away that I’d want her second book too.

Recently, I had the fortune and pleasure of attending a private booking signing event with Rosie, at Appetite RandomHouse here in Vancouver. I was able to mingle with some of my fellow members of Food Bloggers of Canada, meet Rosie and receive a signed-copy of her new book Butter Celebrates!  Given the timing of my book review series, her first book was on my list to review, and then I won the chance to attend this event. So, for this review I wanted to talk double-Butter and review them both because many of my pros apply to both books.

Let’s get to it… Continue reading

The Cake Book, by Cupcake Jemma of Jamie Oliver's FoodTube

Book Review: The Cake Book by @CupcakeJemma

This next book is the smallest book on my shelf, by far, but as they say – good things come in small packages! As many of my friends can attest, I have been a fan of Jamie Oliver for a long time, decades-long.

Naturally, when he endorses other Chef’s I have paid close attention. When those endorsements involve baking, I am even more attentive. So when Cupcake Jemma appeared on his FoodTube and other programming, I instantly fell in love. She is so FUN!

Now she has her own cookbook, which I have had for the past year and baked several recipes from. It’s the next book in my review series.

The Cake Book, by Cupcake Jemma of Jamie Oliver's FoodTubeBook:  The Cake Book
Author: Cupcake Jemma, of Jamie Oliver’s FoodTube
Publication date: 2014
Baking skill level: Beginner


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Momofuku Milk Bar Cookbook 2011

Book Review: Momofuku Milk Bar by Chef Christina Tosi

I own a lot of cookbooks and it’s time I share some of them with you. This is my new series for the month, sharing my favourite baking books with you and why I love them! There is a book out there for every level of baking skill out there. First up….

Momofuku Milk Bar Cookbook 2011Book:  Momofuku MilkBar
Author: Chef Christina Tosi
Publication date: 2011
Baking skill level: Intermediate to advanced

My story for this cookbook begins when I first visited New York a few years ago on an Easter long weekend. Among the many recommendations received, Momofuku’s Milkbar was a hot my list!

Momofuku Milkbar did not disappoint at all! Even though I was tragically recovering from a case of food poisoning the day before, I put on my big-girl-pants and forced myself to make it to MilkBar before leaving New York.

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