recipe, sweet, year-round

The Best Chocolate Chip Cookies

 When I was younger, I used to get frustrated with my chocolate chip cookies. I would follow the recipe so carefully, I knew not to over-mix the batter… and yet I still always ended up with really flat cookies. I always wanted ones that were slightly cakier and thicker, like in the windows of the various bakeries I had seen, and less wrinkled around the edges. I wanted them to puff up, promising a soft and gooey texture with a slightly crispy edge. I eventually learned that the reason my cookies were so flat was because I was greasing the baking sheet! But you know, my Grandmother loved the flat ones and found the puffier ones less ‘homemade’ looking, so I suppose everyone looks for something different in a chocolate chip cookie.

What do you look for in a chocolate chip cookie? For me, the number one importance is the use of high quality chocolate, preferably a baking variety around 55-65% chocolate. If you go any higher the chocolate will be too bitter, and if you go any lower you risk on losing out on the delicious flavours and textures that chocolate can offer. This makes all the difference in your cookies.

Secondly, I want my cookies to have butter and sugar. Lots of it. Cookies are supposed to be decadent and unhealthy. That’s what makes them delicious!

And thirdly, I like my cookies somewhat undercooked. This results in a very tender and soft center and a slightly crispy edge, which I think is the perfect textural combination. And of course, an ungreased cookie sheet.

So you are welcome to use any recipe you wish to make cookies, because they were always taste good if you use the right ingredients. But this recipe is mine, and it has always been a hit among all cookie-eaters. After all, we all appreciate a cookie made with love!

Note that I have halved this recipe and turned out a beautiful 2-dozen, if you don’t want a huge batch.

The Best Chocolate Chip Cookies


  • 1 and 1/2 cups unsalted butter, room temperature
  • 1 and 1/4 cups brown sugar
  • 1 cup plus 2 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 3 and 2/3 cups all-purpose flour
  • 1 and 1/4 tsp baking powder
  • 1 and 1/2 tsp baking soda
  • 1 and 1/2 tsp salt
  • 1 lbs bittersweet chocolate, around 65% cacao content


  1. Preheat oven to 350F. In a large bowl, cream together the butter and sugars until light in colour. Add eggs and vanilla extract and stir.
  2. In another bowl, stir together the flour, baking powder, baking soda, and salt. Fold into the moist ingredients just until combined.
  3. Fold in the chocolate chips. You are welcome to let your dough sit at this point for up to 48 hours in the fridge. This gives the gluten a time to rest, and gives a much more delicate crumb. Or, you can go ahead and bake because, well, cookies.
  4. When you’re ready to bake them, drop a heaping tablespoon per cookie about an inch apart onto an un-greased cookie sheet. Bake for 8-10 minutes or until the cookies become lightly golden around the edges and are almost set in the middle. Allow to cool for at least 5 minutes on the baking sheet (for the middle to set completely), and then transfer the cookies to a cooling rack.

Store in an airtight container for ultimate freshness. They freeze well too!
Recipe makes a generous 4-dozen.