Words by Jesse Hawes of Mon Pitou bakery.

Chocolate chip cookies and a glass of cold milk has been my all-time favourite dessert for as long as I can remember. Growing up, my mom often caught me in the middle of the night eating those delicious President’s Choice chocolate chunk cookies with milk, and not much has changed! My staff always laugh when they catch me with my mouth full of cookies and milk when I’m running around the store. But what’s not to love? Crispy, chewy, salty and chocolatey—trust me, these cookies are a crowd-pleaser and make the perfect last-minute dessert or midnight snack when you’re craving something comforting.

Credit: Rebecca Benoit


3½ cups all-purpose flour

1¼ tsp baking soda

½ tsp baking powder

1½ tsp kosher salt

2½ sticks unsalted butter, at room temperature

1½ cups packed light or dark brown sugar

1 cup granulated sugar

2 extra-large eggs

2 tsp pure vanilla extract

1¼ cups milk chocolate chips

8 oz semisweet chocolate, chopped

2 tbsp flaky sea salt, such as Maldon

Make It

In a large bowl, whisk together flour, baking soda, baking powder and kosher salt and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add white and brown sugars and beat until light and fluffy (about 3 minutes). Add eggs and vanilla and mix until combined. Add flour mixture and mix on low until just combined, then add chocolate and mix on low for about 1 minute.

With a rubber spatula, scrape down sides of bowl and mix in any chocolate that may have fallen to the bottom. Form dough into balls by using a 1/3-cup ice cream scoop. Place balls onto a parchment-lined sheet pan and freeze for at least 30 minutes before baking.

Preheat oven to 350°F and line a half sheet pan with parchment paper. Bake 4 cookies at a time on the pan for roughly 10 minutes, slamming the sheet pan down on the stovetop after you remove it from the oven. (Really slam it down hard—you want the puffy centre to fall completely.) Sprinkle about ¼ teaspoon of sea salt flakes on each cookie, then bake for another 5 to 8 minutes, until edges are golden brown. Repeat the slam one last time and really enjoy it this time!

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Originally published April 22, 2022.