I love cookies. Especially when I get a recipe that works for me in taste, texture, sight, and smell; perfect. I like this chocolate chip cookie recipe enough to keep the dough on-hand, in the freezer, so I can have freshly-baked cookies any time I need them: for a party, as a gift …or whenever a craving hits. Spurred by an off-hand comment I made over twitter about having these cookies on-demand, I decided it was time to share this recipe with everyone after testing and tweaking it over the last few months. But you know what makes it even better? It’s easy.

Chewy Chocolate Chip Cookies

I found the base recipe on AllRecipes and of course, have made subsequent tweaks. Chewy, laced with vanilla, and just the right amount of chocolate, this is definitely my holy grail of chocolate chip cookies. Maybe it’ll be yours too.

Some notes: yes, it’ll seem like a lot of chocolate chips, but add them all anyway. I specifically use PC’s The Decadent Semi-Sweet Chocolate Chips. I also sometimes use all semi-sweet. And if you’re lazy (like me), you can mix everything in one bowl by ignoring step #1.


  • 250g All-Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 170g Salted Butter (melted)
  • 220g Dark Brown Sugar
  • 80g White Sugar
  • 1 tbsp Vanilla Extract
  • 1 Egg, Large
  • 1 Yolk
  • 200g Semi-Sweet Chocolate Chips
  • 100g Dark Chocolate Chips (70%)


  1. Sift flour, baking soda, cinnamon, and salt in a medium-sized bowl. Set aside.
  2. Mix melted butter and sugars. Stir in vanilla.
  3. Add eggs and beat until light.
  4. Mix in dry ingredients. Add chocolate chips last.
  5. Optimally, let the dough sit on a cool counter for a couple hours or in the fridge overnight to mature.
  6. Roll dough into balls and set on a cookie tray. Freeze tray for about 20 minutes. Transfer balls to a ziploc bag and store in the freezer until needed.

Lining your tray with parchment paper helps to keep things neat and tidy.

Scoop Size Quantity Bake Time
#70 (1 tbsp) 65 Cookies 8-10 mins
#40 (2 tbsp) 35 Cookies 12-14 mins
#20 (3 tbsp) 18 Cookies 16-18 mins

Bake at 325°F from frozen, until the edges are a lovely golden-brown. The centre may look like it’s not quite ready, but that’s just fine. Pull the tray out and leave the cookies on it so they can set, about 10 minutes. Transfer to a cooling rack to fully cool before storing in an air-tight container for up to a week. But why store them? Pull out a few at a time from the freezer and bake them fresh, any time you want!

A giant café-sized version - about 5" across.