1 cup butter

1 cup granulated sugar

½ cup brown sugar

2 eggs

2 tsp vanilla

1 tsp baking soda

½ tsp salt

2 cups all-purpose flour

2 cups chocolate chips


In a large bowl, cream butter. Gradually add sugars, creaming thoroughly. Beat in eggs, vanilla, baking soda and salt. Stir in flour. Mix in chocolate chips.

Chill dough for a few minutes (this allows the dough to firm up and cookies will keep their shape better during baking).

NOTE: We prefer the slice-and-bake method, so we form the dough into 2 logs and chill for approx. 30 minutes.

Preheat oven to 375°F (190°C).

Slice dough into ½ inch thick slices OR use a teaspoon to drop dough onto a lightly greased baking sheet. With your hands, flatten cookies slightly and smooth the edges to give an even thickness.

For a soft chewy cookie, bake for 8 minutes or until cookies are golden brown around the edges and still slightly underbaked in the centre. For a crisp cookie, bake for 11 minutes or until golden brown.

Remove from the oven and let stand on the baking sheet for 5 minutes. Cookies will continue to brown a bit and wrinkle slightly in the centre.

Transfer to racks to cool. Makes about 4 dozen.

Pair with our MEXICO coffee.


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