Chocolate chip cookies

185

PREP TIME

20 min

Makes

5 Dozen

* PLUS Baking Time: 8 minutes
Chocolate chip cookies

John Cullen

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!)


Ingredients

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

Instructions

  • 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. This chocolate chip cookie recipe will keep in a covered container at room temperature up to 2 days – but we doubt they’ll last that long.

Nutrition (per serving)

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