Imtiyaaz Hart’s Chocolate Chip Cookies

A fresh version of a classic snack


In 1938, Ruth Graves Wakefield, owner of the Toll House Inn in Whitman, Massachusetts in the US was mixing a batch of cookies for her guests when she discovered that she was out of chocolate powder. She substituted broken pieces of chocolate, expecting it to melt and absorb into the dough, but that didn’t happen, and when she removed the pan from the oven, she realized she had accidentally invented the chocolate chip cookie.


1. Preheat oven to 190°C.
2. Line a baking pan with parchment paper and set aside.
3. In a large bowl mix the sifted flour, bicarbonate of soda, salt and baking powder and set aside. both sugars until combined. Blend in the eggs and vanilla until fluffy. Mix in the dry ingredients until well combined, then add the chocolate chips and mix well.
4. Roll pieces of dough into balls and place them evenly spaced on your prepared cookie sheets. Do not place them too close together or you will end up with one huge cookie! You can also roll the dough into a log, wrap in clingfilm and place in the fridge for 30 minutes before cutting into portions.
5. Bake for approximately 8-10 minutes or when they are just starting to turn brown and caramelize.
6. Let them sit in the baking pan for a few minutes before removing and placing on a cooling rack. Store in an airtight container and eat within a few days.


• 1 cup softened butter
• 1 cup castor sugar
• 1 cup light brown sugar
• 2 tsp vanilla extract or essence
• 2 large eggs
• 3 cups cake flour
• 1 tsp bicarbonate of soda
• ½ tsp baking powder
• 1 tsp salt
• 2 cups chocolate chips

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