Tested till perfect Best-Ever Chocolate Chip Cookies
Best Ever Chocolate Chip Cookies
Photography by Genia Shapira

Best-Ever Chocolate Chip Cookies

Canadian Living has published many chocolate chip cookie recipes, but founding food editor Carol Ferguson's recipe, with a punchy hit of vanilla, is the standout. You can try making these cookies with all butter as well.

By The Canadian Living Test Kitchen

Source: Canadian Living

Recipe4 out of 5 based on 113 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size About 50 cookies


    1/2 cup (125 mL) butter
    1/2 cup (125 mL) shortening
    1 cup (250 mL) granulated_sugar
    1/2 cup (125 mL) packed brown_sugar
    2 eggs
    1 tbsp (15 mL) vanilla
    2 cups (500 mL) all-purpose_flour
    1 tsp (5 mL) baking_soda
    1/2 tsp (2 mL) salt
    2 cups (500 mL) semisweet_chocolate chips
    1 cup (250 mL) chopped walnuts or pecans
To change the number of servings, enter the number, then press "calculate". or reset


In bowl, beat butter and shortening; gradually beat in granulated and brown sugars until smooth. Beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and salt, and stir into butter mixture. Stir in chocolate chips and walnuts. Refrigerate for 30 minutes.

Drop by rounded tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased rimless baking sheets. With fork, flatten to 1/2 inch (1 cm) thickness. Bake in 375F (190?C) oven for 15 minutes or until edges are golden and centres are still slightly underbaked. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Additional information : Variations

Reverse Chocolate Chip Cookies: Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to batter; use white chocolate chips instead of dark chocolate chips. Bake as directed.

Chocolate Chip Ice-Cream Sandwiches: Drop dough by 1/4 cupfuls (50 mL) onto parchment paper–lined baking sheets. Flatten slightly with fork. Bake in 375F (190C) oven for 15 minutes or until golden. Let cool on pans on racks for 3 minutes. Transfer to racks and let cool completely. Spread about 1/2 cup (125 mL) slightly softened ice cream on bottom of each of 4 cookies; top each with second cookie and roll in mini candy-coated chocolates. Wrap individually in plastic wrap and freeze in airtight container for at least 4 hours or until firm.

Test Kitchen Tip: To make a giant chocolate chip cookie "greeting card," press dough onto parchment paper–lined 12-inch (30 cm) pizza pan. Bake in centre of 375F (190C) oven for 25 minutes or until golden. Let cool on rack. Pipe greeting on top with melted chocolate.

This recipe is featured on Drop cookies for The Great Canadian Cookie Exchange and Cooking 101: Back to basics
All rights reserved. TVA Group Inc. 2016