Customer Care 1-800-667-8280

The Perfect Chocolate Chip Cookie

30 cookies


Low Sodium Vegetarian

Nutritional Facts Per Serving

2.1 g
25.7 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 200
  • Fat 10.9 g
    • Saturated   6.5 g
    • + Trans 
  • Cholesterol 29 mg
  • Sodium   131 mg
  • Carbohydrate 25.7 g
    • Fibre   1.1 g
    • Sugars   18.1 g
  • Protein 2.1 g
    • Vitamin A
    • Vitamin C
    • Calcium 1 %
    • Iron 7 %


Preheat the oven to 375°F. Place an oven rack in the middle position. Line three large baking sheets with parchment paper.

Place the flour, baking soda and salt in a medium bowl and whisk to combine. Stir in the 2 cups chocolate chips and nuts, if using. In another bowl, beat the butter, sugars and vanilla until well combined and lightened, about 3 to 4 minutes. Beat in the eggs, one at a time. Add the flour/chocolate chip mixture and mix until just combined.

Set 2 Tbsp. amounts of the dough, each formed into a loose ball, on the baking sheets, spacing them about three inches apart. (During baking the cookies will spread and that will give them room to do so without touching.) Set six to seven more chocolate chips on each cookie dough ball, gently pushing them in so they adhere. (As the cookies bake and spread, these chocolate chips will melt and settle on the surface, giving the cookies and even more delicious look.)

Bake the cookies, one sheet at a time, for 11 to 12 minutes, or until light golden brown and cooked through. Cool on a rack 15 minutes, and then enjoy some cookies while still warm. Once the remaining cookies have cooled to room temperature, store them in an airtight container at room temperature for up to two weeks, if they last that long!

Note: If your flour has been sitting around awhile, in the bag or the tin you stored it in, it’s likely to have compacted. So give the flour several good stirs with a whisk or heavy spoon before measuring, or sift before using, to incorporate some air into it and give it a similar consistency it did when you first opened the bag.

Recipe Options: If 30 cookies are too many for you, only turn only half the dough into cookies and freeze the rest in ready-to-bake balls. To do so, after forming them into balls, set the balls on a parchment paper-lined baking sheet and freeze solid. Now transfer to a freezer bag and keep frozen until needed. When needed, set the balls on a baking sheet, thaw, and then bake as described in the recipe.

Instead of chocolate chips, chop 350 grams of dark Callebaut chocolate into small chunks and use them in the cookie dough. Pieces of Callebaut chocolate are available in our Bakery Department.

Related Recipes