There are certain iconic food items that some cruise lines become known for. Dutch Pea Soup and Chocolate Chip Cookies are two on Holland America Line. Click the bar below for the Soup recipe and then follow along this great Chocolate Chip Cookie recipe so you can have a taste of the cruise experience on land. 

Save this recipe for Chocolate Chip Cookies from Holland America so you can make them at home. Photo courtesy Holland America. Graphic by RealFoodTraveler.com. Cover photo courtesy of Canva.com.

While on the Rotterdam VII recently, helping the cruise line celebrate its 150th anniversary, RealFoodTraveler.com writer, Kathy Witt, was able to obtain Holland America Cruise Line’s recipe for their popular chocolate chip cookie. Here’s what she had to say about them:

Batches of cookies are baked fresh daily and arrayed on trays in Lido Market—chocolate chip, macadamia nut, peanut butter—but it is the chocolate chip cookie that most guests come for, and it’s the chocolate chip cookie that is also offered on Holland America’s room service menu.

“No matter the demographic, age group, nationality or where cruise is going, the favorite cookie among passengers is the chocolate chip,” says Holland America Executive Chef Vijay Jeevanandam.

Hungry for more? Here’s Holland America’s Pea Soup recipe.

Holland America’s Chocolate Chip Cookies

Enjoy the most popular cookie served aboard Holland America Line ships. 

Ingredients:

2 cups minus 2 TBS (8 1/2 ounces) cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TBS (8 ounces) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 lbs bittersweet chocolate discs, at least 60 percent cacao content
Flaky sea salt

Instructions:

Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Stir in chocolate pieces without breaking them.
Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.

TIPS for making the Holland America Chocolate Chip Cookies even better!

Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
For cakelike texture, replace one of the eggs with two egg yolks.
Add mix-ins like favorite nuts, raisins or other sweet, dried fruits.

-By Kathy Witt

Hungry for more? Read about Holland America’s 150th anniversary sailings.