This classic chocolate chip cookie recipe has a special place in my heart. I got it years ago from my mother-in-law’s dear friend, Rema. For the longest time, it lived on a well-worn piece of paper tucked safely in my recipe book. I guarded it carefully to ensure it never got splattered in the kitchen!
I’ve been baking these cookies for years, and they’ve become something of a legend among my family, friends, and clients. Every Christmas, I hand them out as little gifts, and I’m convinced some of my business referrals come from people hoping for another batch!
Baker’s tip: Use a cookie sheet that’s never been used for savoury foods like chicken wings. Trust me, the flavour can transfer, and these cookies deserve their own special pan. Use half golden and half dark brown sugar.
Cook Time: 10 minutes per batch
Calories: 180 per cookie (estimated)
Dietary Info: Contains eggs, dairy, and gluten, nut-free (if chocolate and toffee are nut-safe)
Ingredients
- 1 ½ cups Brown Sugar
- 1 cup White Sugar
- 1 ⅓ cups Butter or Margarine
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Salt
- 1 tsp Baking Soda
- 3 ½ cups All-Purpose Flour
- 1 ½ cups Milk Chocolate Chips
- ½ cup Toffee Skor Bites (optional)
Instructions
- Preheat oven to 375°F (190°C). Do not grease the cookie sheets.
- Beat brown sugar, white sugar, and butter together until fluffy.
- Add eggs and vanilla. Beat again until creamy.
- Stir in salt, baking soda, and flour until well combined.
- Fold in chocolate chips and Skor bits.
- Roll the dough into balls and place on a cookie sheet.
- Bake for 10 minutes, or until the edges are just golden (tops should not brown).
- Cool on a baking sheet for 5 minutes, then transfer to a wire rack.
I hope you enjoy these classic, chewy, and perfectly sweet chocolate chip cookies. A timeless favourite!