La Cuisine - The Cook's Resource


Cuisinette Chocolate Chip Cookies

This adapted recipe from an Amanda Hesser article in the New York Times eons ago, continues to be the Cuisinette favorite.  We, however, are always looking for better alternatives, so bring on your contender recipes and ingredients. Ingredients are key here.


Category:  COOKIES and BROWNIES  - 


For 2 Dozen(s) ()


  • 2 cup(s) Heckers rall purpose flour
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) fine sea salt or fleur de sel
  • 9 ounce(s) soft unsalted butter
  • 1.5 cup(s) India TreeLight Muscovado Sugar
  • 0.25 cup(s) Inda Tree Caster Sugar
  • 2 lg eggs
  • 1 tablespoon(s) Nielsen Massey Vanilla Paste
  • 2 cup(s) Cluizel/Valrhona/Slitti Light bitterswett

Cuisinette Chocolate Chip Cookies Directions

Preheat oven to 325F. We use Silpats on our baking sheets,as they give you better results. If you don't have them, grease and flour or use parchment.  

Combine flour, salt and soda in a bowl, and either whisk or use a pastry cutter to swirl dry ingredients together.

With flat beater on your mixer, whips the butter with the sugars until silky and fluffy,  and then add the eggs, one at a time.  Add vanilla, and then add the flour all at once (careful if you have a KitchenAid mixer!) and blend until a dough forms.  Fold the chocolate pieces.  (If you are using larger chocolate pistoles, then chop them into irregular smaller pieces.)  You can add 2 cups of best quality toasted walnuts if you prefer)

CHILL THE DOUGH! Delayed gratification is important here.  The using a small ice cream scoop of your choice (I use one that is 1.25 inches in diameter), place on baking sheet, spaced about 2 inches apart.  Bake about 12-15 minutes.  Cool them slightly on sheet and then transfer to cooling rack. 

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