I’ve been a fan of Wendel’s Bookstore and Cafe for many years. I’m fortunate enough to live within walking distance of their cafe and have enjoyed their chocolate chip cookies for many, many years. For those who don’t live in Fort Langley, I’m sure you have seen the Wendel’s cookies in stores in your neighbourhood.
As everyone is feeling stressed and anxious, Wendel’s is offering a bit of love and comfort by sharing their famous chocolate chip cookie recipe for us to make at home. Talk about a perfect afternoon activity to enjoy with the kids.
Wendel’s Chocolate Chip Cookies:
1 1/3 cup (300 g) soft butter
1 cup (185 g) granulated sugar
1 cup (100 g) brown sugar
1 tbsp (13 g) vanilla
4 cups (600 g) flour
3/4 teaspoon (5 g) salt
2.5 teaspoons (7.5 g) baking powder
1 cup (225g) chocolate chips
This recipe makes about 20 large cookies. You can make the cookies any size- just reduce the baking time for smaller cookies.
In a stand mixer, hand mixer, or by hand, mix together softened butter, both sugars and vanilla until smooth and creamy. Add eggs and mix until combined. Combine flour, baking powder and salt. Add dry ingredients to wet mixture, mix just until until incorporated. Do not over mix. Fold in chocolate chips. Let cool in the fridge for 30 min. This will keep the cookies from spreading too much.
Using a scoop or spoon, scoop cookie dough and roll into equal sized balls and flatten slightly onto a greased or parchment lined cookie tray a few inches apart to allow the cookie to spread when baked.
(At this point the cookies could be frozen on the cookie tray and once frozen solid, placed in a ziplock bag and kept frozen to bake a few at a time, or just freeze the dough and shape when defrosted. If baking a frozen pre shaped cookie, place on greased cookie sheet and let thaw 30 minutes before baking.)
Bake at 325° F for 18-22 minutes, until lightly golden around edge, the cookie should be still soft to touch. Cool on a cooling rack.
Tips – You can place hard butter in the microwave until soft, not liquid. You can also soften hard brown sugar in the microwave, just for a minute. If you only have white sugar and no brown, this recipe will still work. Simply replace the brown sugar with white sugar, but 1/3 cup less. No vanilla? No problem. Cookies will still be good without. Mixed dough can be stored in the fridge for a few days, or freeze, as directed above.