The Perfect Chocolate Chip Cookie

Something you’ll get to know about me is that I really love cooking. I try and make dinner 2 or 3 times a week (it’s a lot of leftovers in between) and I like experimenting with new ingredients or techniques or tools. I think it’s really cool to be able to take ingredients and turn them in to so many different things. However, as much as I love trying new things, I also really love a tried and true favourite that works no matter what. This cookie recipe is that. I’ve been making this recipe for years and it never fails me. To me, the perfect chocolate chip cookie is soft and moist and ultra chocolate-y. I don’t want it hard and crunchy, I don’t like nuts, and I definitely don’t like to skimp on the chips. So, I thought I’d go ahead and share my foolproof chocolate chip cookies to help get you through the Monday blues.

Makes approx. 24 cookies


3/4 cup sugar
3/4 cup packed brown sugar
1 cup butter, softened
2 large eggs (beaten)
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup white chocolate chips


Preheat oven to 375 degrees.  Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand.  Stir in flour, baking soda, and salt (the dough will be pretty stiff). Stir in chocolate chips by hand. Keep stirring and folding the chocolate chips into the dough until they are evenly dispersed (this makes sure you have enough chocolate in each cookie!!). Drop dough by rounded tablespoonfuls 2 inches apart onto an un-greased cookie sheet.  The chocolate chip cookies need to be this far apart because the dough spreads during cooking. Bake 8 to 10 minutes or until light brown. They may seem a little under done but they’ll firm up while cooling. If you leave them in too long they’ll turn crispy (a.k.a. not my perfect cookie). Let them cool completely, and then serve with a large glass of milk. Enjoy!


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