Chocolate chip cookies

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



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,
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