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Canadian distance champ Leslie Sexton’s chocolate chip cookies

When Canadian marathon record-holder Natasha Wodak is craving a sweet treat, she only has to look as far as fellow national teammate Leslie Sexton. “Leslie makes the best chocolate chip cookies ever!” Wodak says. Even the most dedicated athletes’ meal plan should include some food that’s pure delight, and these bakery-style cookies nail that category.

Sexton suggests making a double batch and freezing most of the dough. “That was I can pop four to six in the oven and have fresh, warm cookies every few days,” she says. Sexton advises following the recipe closely. “I will usually use dark chocolate chunks to go with the regular semi-sweet chocolate chips. Chilling the dough for 24 hours is key, don’t skip that step,” she adds.

Leslie Sexton’s incredible chocolate chip cookies

(makes 26 cookies)

Ingredients3 cups all-purpose flour1 tsp baking soda1 tsp fine sea salt2 sticks unsalted butter, at room temp.1/2 cup granulated sugar1 1/4 cups lightly packed brown sugar2 tsp vanilla2 large eggs at room temp.2 cups semisweet chocolate chips

Directions

Preheat oven to 350 F (177 C).

In a medium bowl, combine the flour, baking soda and salt.

In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add vanilla and eggs. Gradually beat in flour mixture. Stir in the chocolate chips (and chocolate chunks, if using).

Wrap the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft enough to scoop.

Divide the dough into balls using a large cookie scoop and drop onto prepared baking sheets.

Bake for 11–13 minutes, or until golden brown. Cool for five minutes before removing to wire racks to cool completely.