Everyone has their favorite cookie recipe, and here is mine! The perfect combination of chewiness, crispy edges and packed full of chocolate. I've been making this recipe since I was a little boy, and it hasn't changed! Enjoy! 

A vegan option is included, and is the same recipe we use if you’ve ever received cookies on customer appreciation day or during our bake sale. 

Ingredients:

• 1 1/3 cup room temp. butter
• 1 cup sugar
• 1 cup packed brown sugar
• 2 room temperature eggs
• 2 tsp vanilla extract
• 2 cups chopped Valrhona chocolate
• 3 cups all purpose flour
• 1 tsp baking soda
• 1 tsp salt

Directions:

1. Preheat oven to 350°F
2. Cream your butter and both sugars with a paddle attachment until light and fluffy. You want to incorporate air at this stage. 
3. Add your eggs one at a time, scraping the bowl between each addition and mix until combined. Add vanilla.
4. Add all your dry ingredients including the chocolate and mix just until combined. 
5. Portion onto a baking sheet and bake for 9-10 min depending on the size. They should be just starting to brown at the edges. Remove from the oven, let cool a minute and then transfer cookies to a wire rack to continue cooling. If you want more evenly spread cookies, freeze portioned dough before baking.

Tips:

• if your eggs are not room temperature, place them (with the shell) in a bowl of warm water for 10 minutes 
• to warm your butter if you forgot to take it out of the fridge, place it in the microwave on defrost for 1-2 min
• make multiple flavours by omitting the chocolate and separating your dough into two or three bowls and mixing various chocolate in by hand. 

Vegan Option:

Replace butter with your favourite plant based alternative, I find the Becel Plant Butter works great.

Instead of eggs, use two tablespoons of egg replacer (Bobs Red Mill is great) or ground flax seed, and mix with six tablespoons of water. Let sit for two minutes to thicken and use just like regular eggs.