Sep 18 2008

Chocolatey chocolate chip cookies in Switzerland

by at 11:30 pm

Jackie wanted chocolate chip cookies. I got home late, making her late for the choir she was going to check out. So I made her cookies. This recipe is here for other ex-pats craving chocolate chip cookies, not those of you in the U.S. with access to high-quality chocolate chips (speaking of which—bring us some, please?)

Recipe preparation

Buy baking soda. (French: bicarbonate de soud.) This is harder than it sounds. Jackie managed to find it in the grocery store, in little 50g packets, but if that’s not a go, we’re told you can definitely find it behind the counter in pharmacies. Go figure.

Buy vanilla sugar powder. (French: sucre vanillĂ©.) I used this in place of vanilla extract, which seems to not exist. Like baking soda (and baking powder), this comes in packets. And it’s partially sugar. Weird.

Buy chocolate bars. No chocolate chips in Switzerland (as I’ve noted many times here.) If you’re going for dairy-free, look for dark chocolate bars, and check the ingredients.

[Note #1: 10g of baking powder is a bit more than 1 tablespoon. Note #2: we have non-metric measuring cups and measuring spoons, but has good conversions; cup to grams told me that 1 cup chocolate chips = 152 g.]

A chocolately chocolate chip cookie poses

The recipe is adapted (copied almost verbatim) from Darbyanne’s Chocophiles on


  • 1/2 cup butter, softened [dairy-free: substitute margarine]
  • 1 cup white sugar
  • ~20 squares of chocolate, to be melted
  • 2 eggs
  • 2 teaspoons vanilla sugar powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 200 g of chocolate (= 2 chocolate bars), chilled in a fridge or freezer


  1. Preheat oven to 175 degrees Celsius. Lightly grease cookie sheet.
  2. Melt squares of chocolate and butter (or margarine) in a saucepan. Use low heat and stir constantly so nothing burns.
  3. Cream butter and sugar. Stir in eggs and vanilla sugar powder; beat until smooth. Sprinkle baking soda over mixture. Slowly blend in the flour
  4. Chop up chilled chocolate with a hammer or cut into pieces with a knife. (I haven’t perfected this step. I read somewhere that chilling helps, but YMMV.) Chunks a bit larger than chocolate chips are okay. Stir chunks, shavings, and shards in.
  5. Drop the dough by tablespoons onto cookie sheet about 1 inch apart. Make sure to use an optimal packing.
  6. Bake 10 to 12 minutes. Be careful not to overbake! Let the cookies cool on the cookie sheet for about 10 minutes, then place them on a wire rack to finish cooling.

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6 responses so far

6 Responses to “Chocolatey chocolate chip cookies in Switzerland”

  1. jackieon 18 Sep 2008 at 11:37 pm

    Mmmm these cookies were good. A taste of home. Europeans, why have you still not discovered cookies???! Americans make croissants (albeit bad ones, usually).

  2. christineon 19 Sep 2008 at 1:41 pm

    I think they have cookies already but think the American sort are beneath them. Which is sad, because all cookies are glorious and none are more equal than others.

  3. HSFon 19 Sep 2008 at 1:55 pm

    Congrats! my choc chip cookies experiment was a failure, but i prob can’t blame the ingredients. about the unavailability of vanilla and choc chips — UNTRUE! i know that Coop has 5g packets of Bourbon-Vanille Aroma and little choc cubes (not quite chips but fine substitute)

  4. Alexon 21 Sep 2008 at 7:42 am

    America: the Book p.112

  5. Sethon 21 Sep 2008 at 8:22 am

    Alex: huh?

  6. Jessicaon 06 Oct 2008 at 9:40 pm

    Yes! Chocolate chip cubes! I found them at Migros this last weekend and can’t wait to cook some chocolate chip, er cube, cookies. 🙂

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