Recipes

How to make a perfect chocolate chip cookie

Judge Bruno from The Great Canadian Baking Show explains how different sugars, flours and fats affect chocolate chip cookies - and reveals his secret for a perfect cookie.

Have you ever had a perfect chocolate chip cookie? You're about to.

Judge Bruno from The Great Canadian Baking Show explains how different sugars, flours and fats affect chocolate chip cookies - and reveals his secret for a perfect cookie. 2:01

Different sugars, flours and fats affect the taste and texture of chocolate chip cookies — but the ratios are always the same. Experiment with this recipe to find your favourite combination.

But no matter the ingredients, there's one extra secret that makes for a superb chocolate chip cookie: the 24-hour rest.

Prep time: 15 minutes
Total time: 45 minutes (or 24 hours and 45 minutes)

Makes 30 cookies

Ingredients

  • 1/2 cup fat, at room temperature (butter, shortening or oil)
  • 1 cup sugar (brown, white or combo of both)
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups flour (all-purpose or cake/pastry)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
     
  2. In a large bowl, cream together butter and sugar with a hand mixer until light and fluffy. Add egg and vanilla and mix to combine.
     
  3. In a medium bowl, whisk together flour, salt, baking powder and baking soda in a medium bowl. Add to sugar mixture and mix to combine. Add chocolate chips. 
     
  4. According to Bruno, this is where you might want to cover your dough and let it rest in the refrigerator for 24 hours...if you can wait that long!
     
  5. Portion dough into 2 tbsp balls on baking sheets. Flatten slightly with palm and bake for 13 - 15 minutes, until beginning to brown at edges and no longer shiny, switching baking sheets halfway.
     
  6. Cool on pans for 2 minutes before removing to wire racks to cool completely.