Classic Chocolate Chip Cookies

For many bakers, this is where it all began. Maybe watching a parent or grandparent making magic in the kitchen or trying your hand at baking for the very first time. Whether you’ve baked a thousand cookies or none at all, let this recipe be the start of something sweet.

Prep Time
15 minutes
Bake Time
10 to 12 minutes
Chocolate chip cookies on a wire cooling rack with additional cookies on a platter, shown with a bowl of chocolate chips and a glass of white milk

Baking sheets x 2

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Large bowl


Stand mixer with paddle attachment OR large bowl and hand mixer

Rubber spatula (large)

Small trigger-style scoop OR tablespoon

Flat-bottomed drinking glass

30 cookies
  • 2½ cups (313 g) all-purpose flour
  • 1 tsp (6 g) salt
  • ¾ tsp (4 g) baking soda
  • ½ tsp (3 g) baking powder
  • 2 cups (340 g) dark chocolate chips (or chopped chocolate), divided (see Chef’s Tips)
  • ¾ cup (170 g) butter, cubed
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 1 egg, large
  • 2 tsp (10 ml) pure vanilla extract

Step 1

Preheat oven to 350°F (177°). Line two baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the flour, salt, baking soda, and baking powder until thoroughly mixed. Add 1½ cups (255 grams) of the chocolate to the dry ingredients and toss to combine evenly.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until pale in colour and fluffy; 3 minutes.

Step 4

Add in the egg and vanilla extract. Beat until thoroughly combined with the butter mixture.

Step 5

Scrape down the sides of the bowl with a large rubber spatula. Add the dry ingredients and mix on low speed until it forms a dough; do not overmix.

Step 6

With a small trigger-style scoop or a tablespoon, portion out the dough and roll into 1-inch balls.

Step 7

Arrange cookies on the prepared baking sheets spaced about 2 inches apart. Gently press the tops of the cookies with a drinking glass or the palm of your hand. Press the remaining chocolate chips/chunks into the tops of the dough.

Step 8

Place into preheated oven and bake until the edges are pale golden; 10 to 12 minutes.

Step 9

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.

Step 10

Store completely cooled cookies in an airtight container for up to 5 days at room temperature (see Chef’s Tips).

Chocolate chip cookies on a small platter, with one cookie partially eaten