Family Favourite

Mom’s Chocolate Chip Cookies

Soft & chewy with a glass of milk or sandwich a scoop of ice cream, here is Mom's secret recipe.


  • Baking sheet or cookie sheet
  • Parchment paper
  • Measuring spoons
  • Measuring cups
  • Large bowl
  • Electric mixer
  • Wooden spoon
  • Cookie scoop or two tea spoons
  • Wire cooling rack


  • ½ cup (125 mL) butter, softened
  • ½ cup (125 mL) packed brown sugar
  • ¼ cup (60 mL) granulated sugar
  • 1 egg
  • ½ tsp (2.5 mL) vanilla extract
  • 1-½ cups (375 mL) all-purpose flour
  • ½ tsp (2 mL) baking soda
  • ½ cup (125 mL) milk
  • 1 cup (250 mL) chocolate chips


  1. Preheat oven to 375°F (190°C). Butter large baking sheets or line with parchment paper. 
  2. In a large bowl, using an electric mixer, beat butter, brown sugar, granulated sugar and vanilla until fluffy. Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in chocolate chips. 
  3. Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart. 
  4. Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre. Let cool on sheets for 2 min, then transfer to racks to cool.

Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.

Cooking Tip: Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.

Variation: Add ½ cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.