The Secret to the Perfect Chocolate Chip Cookie


Chocolate chip cookies come in many forms. Soft and chewy or golden brown and crisp … everyone has a favourite. Our recipe can be baked in the Wolf Gourmet Countertop Convection Oven with or without convection to yield different results, depending on your preference. 

Before we get started making cookies, let’s review. What exactly is convection? With the convection setting, a powerful fan with high-volume airflow vents thoroughly circulates heated air for even baking with no hot spots. Convection can be used in tandem with Bake mode with a press of the button to reduce cooking time by up to twenty-five percent.

So, how does this affect your chocolate chip cookies? Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey – and some say it’s the secret to the perfect cookie. But, if you prefer a softer, chewy cookie, use Bake mode without convection. It gives the cookies more spread because they bake a bit more slowly and it maintains the soft texture many people crave.

Whichever kind of chocolate chip cookie you enjoy, this recipe will satisfy your sweet tooth. Using dark brown sugar gives a slightly more complex flavour and you may taste more of a caramel note. Dark or bittersweet chocolate chips are definitely worth seeking out at the store.

Chocolate Chip Cookies servings 2 1/2 dozen


  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter room temperature
  • 1/2 cup brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • 6 ounces bittersweet or dark chocolate chips


  1. Position oven rack to middle level. Set Wolf Gourmet oven to 325°F in BAKE with convection mode.

  2. In large mixing bowl, beat butter on medium speed for one minute. Add both sugars and beat two minutes. Add egg and vanilla; beat one more minute. Mix in flour, salt and baking soda on low speed until evenly blended. Add chocolate chips and incorporate on low speed. 

  3. Place dough by mounded tablespoons on baking sheet lined with parchment paper or silicone mat. Bake 12 to 15 minutes or until edges have browned.

Recipe Notes

The use of parchment paper makes it easy to remove the cookies after baking by simply sliding the entire sheet of parchment (with the cookies) off the pan and onto a cooling rack.

Wolf Convection Oven

Our Wolf Gourmet Convection Oven has boundless uses and is amazing quality. Owning Sub-Zero and Wolf appliances assures that your food will always stay as fresh and flavourful, and you’ll have the most precise, professional-grade instruments to cook it with, for delicious results every time - and a lifetime of moments worth savouring.