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Classic Chocolate Chip Cookies

Most of us grew up with this beloved cookie and you've seen recipes for chocolate chip cookies countless times on the backs of chocolate chip bags. But this recipe, create in a test kitchen decades ago, really does produce the best classic chocolate chip cookie.
Yields 24x 3½ in [9 cm] cookies





  • 2½ cups [300 g] all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup [220 g] unsalted butter, at room temperature
  • ¾ cup [150 g] granulated sugar
  • ¾ cup [150 g] firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups [340 g] Rogers' Chocolates Chocolate Chips, Milk or Dark
  • 1 cup [110 g] chopped walnuts (optional)



Preheat the over to 375ºF [190ºC]. Line two baking sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar until light and smooth, about 3 minutes. Beat in the eggs and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the chocolate chips and the walnuts (if using). Drop the dough by rounded tablespoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.

Bake for 7 to 9 minutes, or until golden brown around the edges. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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