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These cookies are great for making ice cream sandwiches. Just take a scoop of your favourite ice cream, place it in between two cookies to make a sandwich, transfer it to the freezer for a few minutes to set, and enjoy on a hot summer day.

Servings: 60 cookies

Ready time: 45 minutes


¾ cup white sugar

1 ½ cups brown sugar

1 cup plus 2 tbsp butter, room temperature

1 ½ tsp pure vanilla extract

3 eggs

1 ½ tsp baking soda

3 1/3 cups all purpose flour, sifted

2 cups bittersweet chocolate chips


Preheat the oven to 315°F

In a mixing bowl, combine white sugar, brown sugar and room-temperature butter

Beat together in the bowl of an electric stand-mixer with the paddle attachment on medium speed until pale and fluffy, approximately 4 to 5 minutes, making sure to scrape the sides of the bowl occasionally.

Add vanilla, and then the eggs, one at a time until incorporated. Scrape the sides of the bowl and beat for 5 minutes.

Add baking soda and sifted all-purpose flour, and blend on low speed until just incorporated.

Add chocolate chips, and blend for a few seconds until evenly distributed.

Wrap the dough in plastic wrap or parchment paper and transfer to the refrigerator for 10 to 15 minutes to firm up.

Roll dough into 1-inch balls and place onto a parchment lined baking tray, making sure to leave at least 2 inches between each cookie.

Bake in a preheated oven for 15 minutes.

Remove from the oven and allow the cookies to cool for a few minutes before lifting them off the tray.

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