<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">

Food Comics: Chocolate Chip Cookies

Tom O.
Posted by Tom O. on Dec 5, 2019
Find me on:

We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. In this edition, he shares his partner Alison's recipe for Chocolate Chip Cookies. 

Welcome back, Food Fans! You know, nothing says “welcome to my home” or “thank you for having me” like a plate of fresh, homemade cookies. This recipe comes directly from my partner's personal recipe collection Allison's Chocolate Chip Cookies While it may not have been the first time Allison and I met, one of my first memories of knowing her was going to a cookout with some of our classmates. She brought a plate of delicious-looking cookies and said, “I just baked these, if you want one.” To this day, this recipe is our go-to for house warmings, board game nights and get togethers. This recipe makes roughly a dozen cookies, depending on size, and uses: 1 1/4 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 8 tablespoons unsalted butter, room temperature 1 3/4 cups sugar 1 egg 1/2 teaspoon pure vanilla extract, or vanilla bean paste 1 cup mix-ins Start by preheating the oven to 375. In a mixing bowl, whisk together the flour, baking soda, and salt. If you want to use a mixer, it may be a little less work, but it's not to hard, if you don't have a mixer or don't want to dirty one, work the ingredients in by hand. Use room temperature butter, or softened butter, but not liquid. Be aware that the more the butter is melted, the more the cookies will spread when baking. Mix the butter, sugar, vanilla extract or vanilla bean paste and egg into the dry ingredients. Stir in the mix-ins, mixing until just incorporated. We often use whatever chocolate chips we have on hand, but try experimenting with dark, semi-sweet, and milk chocolate chips, crushed almonds, minipeanut butter cups, or any combination therein, or more. Using a cookie scoop or a tablespoon, form dough balls and place on a cookie sheet with parchment or silicone baking mats, leaving a few inches of room in between. Bake for 10-13 minutes. We generally check on them around the 10 minute mark and keep an attentive nose for the perfect smell. Enjoy warm with a glass of milk. Happy eating!

The Chopping Block is hosting the ultimate holiday treats exchanges this month at the Mart, and there will be plenty of cookies involved. You choose the menu that you want to make by kitchen, and then you go home with over 2 dozen confections that include a variety of cupcakes, bars, shaped butter cookies, classic holiday cookies and truffles. Choose from Sunday, December 15 or Sunday, December 22, so grab a friend and get ready to bake! 

Learn more about our Holiday Exchanges

Love our food comics but want a text-only version for easy reference in the kitchen? Download a PDF of the recipe here.

OBrien_allisons_chocolate_chip_cookies_promo

 

Topics: chocolate, holidays, holiday, cookies, exchange, chocolate chip, food comics, treats

The Chopping Block is committed to protecting and respecting your privacy, and we’ll only use your personal information to administer your account and to provide the products and services you requested from us. From time to time, we would like to contact you about our products and services, as well as other content that may be of interest to you. If you consent to us contacting you for this purpose, please tick below to say how you would like us to contact you:
You may unsubscribe from these communications at any time. For more information on how to unsubscribe, our privacy practices, and how we are committed to protecting and respecting your privacy, please review our Privacy Policy.
By clicking submit below, you consent to allow The Chopping Block to store and process the personal information submitted above to provide you the content requested.

Subscribe to Email Updates

Recipes Ingredients
Cooking Techniques Cookbooks & Tools
Food News Local Spots
Travel Wine
Vegetarian Gluten-Free
Kids Baking & Pastry
Boot Camp Retail
Most Recent Posts

Celebrate the Season with Spring Onions
by Mary Ross 3/14/25 10:30 AM

  French Onion Soup wasn’t the only reason Julia Child said, “It is hard to imagine a...Read more

Veracruz Fish Broil
by Trevor 3/13/25 10:30 AM

  Veracruz-style cuisine is a great example of how simple ingredients can create bold flavors....Read more

From Chicagoland to the Coast: Finding the Freshest Catch
by Kelly K 3/12/25 10:30 AM

  Each year, my family takes a trip to Florida. It's become a tradition that we always look...Read more

Let’s Get Together Over a Meal
by Max 3/11/25 10:30 AM

  Food has the power to bring people together. There is no social balm quite like sharing a...Read more

Trade Girl Scout Cookies for Homemade Samoas
by Kate A 3/7/25 10:30 AM

  We’re right in the middle of Girl Scout cookie season. I always look forward to seeing my...Read more

cooking_classes
gift_cards
boot_camp
Sign Up To Get

Location

360 Virtual tour
360 degree location view
Lincoln Square
4747 N Lincoln, Chicago, IL 60625
773.472.6700 | 773.472.6779 fax
Click Here for Map
  
Reviews of The Chopping Block Lincoln Square at coursehorse.com

Awards

Best of Chicago Awards


 

Recommended on

Yelp Google

The Chopping Block accepts 

credit-card-icons-small
Privacy Policy | Refund Policy
 
Site Map

 

Meet our Sommeliers

Meet our Spirit Expert

Wine & Spirits List

 

Boot Camps

 

Shop

Gift Cards

Wine of the Month Club

 

About Us
Who We Are
What We Do
Join Our Team
Press Kit

    •  
    •  
    •  
Copyright © 2025 The Chopping Block
Website by Revenue River