Pioneer Boulangerie Chocolate Chip Butter Cookies

Submitted by KLHquilts

"I couldn't believe my luck when I found this recipe in "The Los Angeles Times California Cookbook" (1981). The Pioneer Boulangerie was a fabulous bakery/restaurant in the Ocean Park area of Santa Monica; my friends and I lived on these fabulous chocolate chip cookies for years! The Boulangerie disappeared some time in the 1990s, but it's great to know these cookies can still be enjoyed."

 

• Ready In: 1hr
• Ingredients: 6
• Serves: 64

ingredients

• 1 lb butter
• 1⁄2 teaspoon salt
• 2 teaspoons vanilla extract
• 4 1⁄2 cups flour
• 12 ounces semi-sweet chocolate bits
• 2 cups powdered sugar

directions

1. Cream together butter and two cups of powdered sugar.
2. Add salt, vanilla, and flour and mix until blended. Mixture will be stiff!
3. Stir in chocolate pieces.
4. Pinch off pieces of dough. Roll into 1" balls and flatten with a fork on a baking sheet.
5. Bake at 350 for 15 minutes. Sprinkle with additional powdered sugar while still hot.

Reviews

[Penny Z.]

I've been making these since sometime in the late 70's/early 80's when L.A. Times first ran the recipe in the paper. They're always a big hit and I'm always asked for the recipe. Perfect every time. I've always made the recipe as written, no need for any modifications!

 

[lynnski LA]

WOW! The cookies are delicious and easy to make. I used Pulga, european style butter, suggested by Paws in Hand, and I sifted the flour before measuring it, it went together very easily. It was sad that the Pioneer Boulangerie closed down; but worst still the Pioneer Bakery that had been on Rose Ave in Venice, moved to Orange County and used it's land in Venice for condominium development. Pioneer still makes sourdough bread but the quality had dropped.

 

[twissis]

Made for Spring PAC, I wish there was a 4.5* rating as these cookies definitely rate 5* for taste, but I had a cpl of prob w/the prep. The dough was very crumbly/dry & I had diff forming the 1" balls. I managed by placing spoonfuls of it in my palm & squeezing till it held together in a ball. The next prob was they tended to crumble when pressed w/a fork, but I surrounded them w/the fingers of 1 hand & held them together as I pressed the fork w/the other hand. I agree w/the prior review that they are more like shortbread than a cookie, but I really do not care ~ they are so good that I could toss willpower & guilt aside & make a meal of them. Thx for sharing this recipe w/us. Loved these cookies! ... *Edited to Add* ~ Forgot to say mine were done in 13 min flat.

 

[Paws in Hand]

I made these this week. Very simple to make. I did add some finely chopped pecans, other than that, I followed the recipe. We really enjoyed them. This is more like a shortbread cookie--which I was looking for. I will make these again. Oh, I used european style butter which has a higher butterfat content.