Chocolate chip cookies

Prep 20 min
Plus Baking Time: 8 minutes
Makes 5 Dozen

The rich dark chocolate in these buttery cookies makes them decidedly grown-up, but they still cry out for a glass of milk. (They’re the ultimate treat!)



2 1/4 cup
all-purpose flour
1 tsp
1/2 tsp
1 cup
unsalted butter, at room temperature
1 1/4 cups
lightly packed brown sugar
1 1/2 tsp
2 cups
dark chocolate chips, or coarsely chopped dark chocolate chunks


  • Preheat oven to 350F (180C). Lightly spray a baking sheet with oil. In a medium bowl, use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
  • Scoop about 1 tbsp (15 mL) of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 in. (5 cm) apart. Don’t press down; they will spread as they bake.
  • Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
  • If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 days – but we doubt they’ll last that long.


Calories 92
Protein 1 g
Carbohydrates 12 g
Fat 5 g
Fibre 1 g

Written by:

Photo credit: John Cullen

( 137 ratings )

8 comments on “Chocolate chip cookies

  1. excellent


  2. Why does this site not have a “print recipe” button? I always have to highlight, then print.


  3. Best chocolate chip cookie ever!


  4. Chatelaine, please add a Print button to all the recipe pages on your website. Right now it is not at all reader friendly. This feature is found on almost all recipe websites. Thanks!


    • Hi Linda,

      Thanks for reaching out with your concerns. Right now, the best available option is printing through your internet browser, but we are working on adding a print option directly onto our recipe pages in the very near future (which will make printing our recipes much more straightforward!).

      Thanks again,
      Heather MacMullin
      Digital Food Editor


      • thanks!


  5. What kind of measures are these : 21/4 cups of flour, 11/4 cups of sugar or 11/2 tsp of vanilla ? I know that Canada uses the metric system, since I live there but I never understood the reasoning behind putting the dry ingredients into ml. ML are reserved for liquids first and second the measure is way more accurate if you use weight instead of ml.


  6. These cookies turned out perfect! Not runny like some, chewy and delicious. I didn’t have any white flour left so I substituted with whole wheat and they turned out great.


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