Sweet • Sour • Savory

Food blog on scandinavian style food done right.

ice cream sandwich

Chocolate Chip Cookies

Cookies, DessertsTove Balle-PedersenComment
Chocolate Chip Cookies

Chocolate Chip Cookies

American cookies are soft and chewy...... but I like them more on the crispy side. So I bake my cookies on lower heat, and maybe a little longer than normally. Resulting in a thinner and crispier cookie, just the way I like them.

I hope you will like these cookies too. 


Makes 12-15 cookies 


  • 113 g (1 stick) butter, salted and room temperature 
  • 175 g sugar
  • 1 teaspoon vanilla, I use vanilla bean paste
  • 1 egg
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt (fine)
  • 125 g all-purpose flour
  • 50-100 g semisweet chocolate chips (I tend to like less chips in my cookies, than most people)


Preheat the oven to 370℉ 8190℃). Line 2 baking sheets with parchment paper, set aside.

Whisk the flour, salt, and baking soda in a medium bowl.

Cream the butter with sugar until light and fluffy, about 4 to 5 minutes. Mix in egg and vanilla. Add the dry ingredients and mix until fully incorporated. Stir in the chocolate chips.

Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart. I use a ice cream scooper. Bake the cookies until brown around the edges, about 12 to 15 minutes. Transfer to a wirerack to cool. Repeat with the rest of the dough. 

ice cream sandwich

ice cream sandwich

If you do not need all the cookies at once. You can scoop the dough on to a parchment lined baking sheet and freeze them. Place the frozen cookie dough in a freezer bag. Bake the cookies directly from the freezer, when you need them. Just add a couple of minuts to the baking time. 

You can use your fresh baked and cooled cookies to make ice cream sandwiches with your favorite ice cream.