chocolate chip cookies

Everybody has a favourite chocolate chip cookie recipe; here's mine. I like soft, chewy chocolate chip cookies (rather than crisp ones). Two tips that I can give you to get the best results are to chill the dough (for a few hours or overnight if possible), and always underbake the cookies. They should be just set in the centre, and maybe even look a tiny bit moist. The edges should just be turning golden. I get good results using insulated cookie sheets and never end up with dark or burned bottoms.


Chocolate Chip Cookies

1 cup butter, room temperature
1 cup brown sugar, packed
1/2 cup sugar
3/4 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 1/2 cups flour
2 cups chocolate chips

Beat butter with both sugars, baking soda and salt until well mixed, scraping down the sides of the bowl occasionally. Add the eggs and vanilla and beat until smooth. Beat in the flour. Use a wooden spoon to stir in the chocolate chips. If you are chilling the dough, just cover the bowl with plastic wrap and put it in the fridge for a few hours.


Preheat the oven to 375 degrees. Scoop the dough with a tablespoon (or a small ice cream scoop, which is what I use), 2 inches apart onto a baking sheet. Bake for 8-10 minutes or until just set and the edges are light golden. When you take them out of the oven, let them rest on the baking sheet for a couple of minutes before you transfer them to a rack to cool.