Who doesn’t love chocolate chip cookies? This is a kid-approved and Project CHEF Team approved cookie. If you don’t have chocolate chips, break up that chocolate bunny that may still be lying around or a chocolate bar.

Yield: 24 cookies
Preparation Time: about 20 minutes
Cooking Time: about 12 minutes




  • 1 cup (250mL) butter, softened to room temperature
  • 1 cup (250mL) brown sugar
  • ½ cup (125mL) white sugar
  • 1 large egg
  • 1 tsp (5mL) vanilla extract
  • 2 ¼ cups (550mL) all purpose flour
  • 1 tsp (5mL) baking powder
  • 1 tsp (5mL) baking soda
  • ¼ tsp (1mL) salt
  • 2 cups (500mL) semi-sweet chocolate chips


  • dinner knife or pastry scraper
  • wooden spoon
  • small sized bowl
  • measuring cups and spoons
  • rubber spatula
  • medium sized bowl
  • large sized bowl
  • 2 baking trays and parchment paper
  • soup spoon
  • metal spatula
  • cooling rack



1. Take butter out of the fridge about an hour before starting to make cookies so it will soften.

2. Measure 1 cup (250mL) butter by reading the foil wrapper and cutting with a dinner knife or pastry scraper.

3. Turn on the oven to 175 C (350 F).

4. Line 2 baking trays with parchment paper or lightly rub baking trays with butter.

5. Break the soft butter into pieces into a large bowl. Add both sugars and cream them together with the back of a wooden spoon until fluffy and it looks like mashed potatoes.

6. Crack the egg into a small bowl. Add the egg and vanilla to the sugar mixture and blend together.

7. Measure the flour, baking powder, baking soda and salt into a medium-sized bowl. Mix together well with a fork.

8. Add the flour mixture to the butter/sugar mixture. Mix just until the flour is mixed in. Add the chocolate chips and mix with a wooden spoon.

9. Scoop the dough with a soupspoon and quickly shape into balls. Place on baking trays leaving about 3 finger widths between cookies.

10. Place trays in the oven on the middle racks. Bake until light brown, about 12 minutes. After about 6 minutes, turn the cookie sheets around in the oven.

11. Remove from oven and let sit for about 3 minutes then remove cookies to a cooking rack.

12. When cool, store in an airtight container.






Cream together soft butter with brown and white sugar. Push the ingredients together with the back of a wooden spoon to combine.

The creamed mixture should look like brown mashed potatoes.

Add 1 egg and 1 teaspoon of vanilla extract. Mix together well.

Measure dry ingredients into a bowl. Mix together.

Add flour mixture to butter mixture. Combine with wooden spoon or spatula.

Add chocolate chips and combine. Don’t over mix.

Preheat oven to 350 F. Scoop spoonfuls of dough and roll. The dough balls should be ping-pong ball sized. Place on parchment lined baking sheets (or non stick pans or lightly greased pan).

Bake for 10 – 12 minutes, turning the baking sheet half way through baking time.

©ProjectCHEF2020 All rights reserved
Not to be copied or reproduced without express permission from the author

You may also like