The most important ingredient to making the perfect chocolate chip cookie (besides chocolate) is butter. Use Natrel Unsalted Butter for that extra-tasty, just-buttery-enough flavour and enjoy a fresh batch of chocolate chunk cookies. Your favourite snack for a mid-afternoon tea or those midnight cravings.
12 to 24
⅔ (75 g)
Natrel Unsalted Butter, at room temperature
¼ (50 g)
¾ (165 g)
1 (5 ml)
1½ (160 g)
½ (3 g)
¼ (1.43 g)
6 (180 g)
Preheat the oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
Cream the butter, white sugar, brown sugar, egg and vanilla together until texture is light and fluffy.
Sift in the flour, baking soda and salt and mix until thoroughly combined.
Mix in the chocolate until evenly spread throughout.
Using an ice cream scoop, divide cookie dough into 12 equal balls and refrigerate for at least 1 hour.
Place cookies onto baking pan and flatten them slightly to form disks. Bake for 8 to 12 minutes.
Remove from the oven and let cookies cool on the sheet for 10 minutes.