Chocolate Chip Cookies

Course Dessert


  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs (or Ener-G egg replacer is what we use)
  • 2 tsp pure vanilla extract
  • 2 1/4 cups flour (separated 2 cups + 1/4 cup)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 bag semi-sweet chocolate chips (2 cups)
  • pinch of salt


  • Cream together butter and sugar.  Add eggs or equivalent egg replacer and vanilla.  Then add dry ingredients and mix until combined.  Last add chocolate chips with the remaining 1/4 cup flour. 
  • Chill dough for at least 30 minutes. 
  • Scoop equal amounts of dough on your bonMat (that is sitting on your perforated baking sheet).  Bake at 350°F degrees for 8-12 minutes depending on the size of your cookie.  


My top tips from many years of baking and perfecting the chocolate chip cookie:
  • Must use quality ingredients (butter, pure vanilla extract)
  • Must measure correctly, many folks scoop their flour directly into the measuring cup and that’s a big no no. You must spoon the flour into the measuring cup.
  • Dough must be chilled for at least 30 minutes
  • All equal size scoops of dough
  • Must bake on a bonMAT or silpat with the perforated baking sheet.
  • Do not over bake!!! I pull mine out when they look like they are not quite done. I like big cookies so mine take about 10-12 minutes at 350. A more normal size cookie would only take 8-9 minutes.