After many test recipes, I think I’ve finally figured out my favourite chewy on the inside and crunchy on the outside, not too sweet, chocolate chip cookie. The trick is to balance the white and dark brown sugar. White sugar makes for a harder cookie crust, while dark brown sugar gives that caramel flavour and chew.

INGREDIENTS

• 1 cup butter, softened
• 1 1/4 cups white sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla
• 2 eggs
• 3 cups flour (I use unbleached flour)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups chocolate chips

INSTRUCTIONS

1. Preheat oven to 375°F
2. In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.
3. Cream together butter and sugars until combined and fluffy. About 3 minutes.
4. Beat in eggs and vanilla for 1 minute.
5. Mix in dry ingredients a tablespoon at a time until combined.
6. Add chocolate chips and mix well.
7. Drop dough from 2 tablespoon-sized icecream scoop (or form into balls) and place on parchment or lined cookie sheet.
8. Bake 8-10 minutes until they are JUST starting to brown.
9. Cool then transfer to wire rack.

These cookies freeze very well.