Chocolate Chip Cookies

By • December 28, 2013 • 168 Comments

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Author Notes: These cookies are deeply rooted in the Toll House tradition. But, over the years, the recipe has evolved into my own. I've made it thousands of times. I will never stop.Phyllis Grant

Makes 24 cookies (2 ounces each)

  • 2 1/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups regular semisweet chocolate chips
  • 1 cup large bittersweet chocolate chips
  • 1 1/2 cups walnuts, finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup light or dark brown sugar, tightly packed
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  1. Heat oven to 375° F.
  2. Sift flour, baking soda, and salt. Set aside.
  3. Mix together chocolate chips and chopped nuts. Set aside.
  4. All medium speed unless otherwise noted: In a standing mixer, with the paddle attachment, cream the butter and sugars until well mixed and light. Scrape down the sides. Add one egg. Mix for 5 seconds. Scrape down the sides. Add second egg. Mix for 5 seconds. Scrape down the sides. Add vanilla. Mix for 5 seconds. Scrape down the sides.
  5. You're going to add the sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. When you get to the final batch of flour, add the chocolate chip/nut mixture. They will get a bit crushed. That's okay. Mix until there's barely a trace of flour visible. Don't over-mix. Sometimes, it's better to be safe and do the final bit of mixing by hand.
  6. Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time or they will all cook at different rates. Make them spherical, not flat. The cookie size is up to you. I find the bigger they are, the better ratio you have between gooey interior and crisp exterior. 2 ounces is about right for that.
  7. Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. I never set a timer. I just hang around the oven and drink tea. They're done when they're brown and crispy on the outer border and raw in the very middle (8 to 10 minutes). Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you're not going to eat them right away, they should be frozen.
  8. If you're not baking them off right away, portion them out with an ice cream scoop, place them on a sheet pan, and freeze. Once firm, store them in a Ziploc bag. Works great to bake them off when they're frozen.
Jump to Comments (168)

Comments (168) Questions (3)

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9 days ago Shannon Farrar

by far best CCC recipe I've found

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11 days ago krystine

I made these yesterday. they were very good but they turned out nothing like the picture. I followed the recipe to the letter but they still turned out kinda flat and lopsided. Even though I was a little bummed they weren't as pretty as I had hoped they still tasted fantastic.

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23 days ago brianna

I made these cookies once, and we all fell in love. I made them again, but this time I didn't verify that I had all the ingredients. I wound up with only 1.5c regular flour, and luckily had some almond flour on hand. I also don't have a kitchenaid, so in an effort to save the mess in the kitchen, I used my food processor. I used 3/4c almond flour (I think) to finish that part off, and I also increased the salt to 3/4tsp. Using the food processor wound up pulverizing a small portion of the chocolate chips into the cookie batter, which resulted in a darker brown cookie, and a deliciously rich flavor; the almond flour also added a really yummy element that people at work are going absolutely batty for. This will be my base recipe, and I think I will continue making these "mistakes" because YUM! Thanks for a perfect recipe!

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about 1 month ago Gail Kenwood

Can I use just semi-sweet choc. chips? I don't care for bittersweet choc.

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about 1 month ago Phyllis Grant

any kind of chip is fine. semisweet, white, butterscotch. whatever you like!

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about 1 month ago lydia tollbom

These cookies are incredible! I have been searching forever for a recipe that will actually bake into cookies that are ooey gooey centered and chewy on the outside. So many recipes claim to deliver this but this is the first one I've found and I'm now obsessed. They are delicious!

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about 1 month ago Mlouise

of course, you can do it by hand...just be sure all ingredients are room temp.

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about 1 month ago Mitul Kanji

Thanks!

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about 1 month ago Mitul Kanji

I don't have a mixer, only a hand held mixer with a single speed (SUPER), do you think this could work mixing by hand all the way?

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about 1 month ago Amy

I have been making this recipe for a LONG time and just yesterday I tried adding 1/8 MORE flour and 1 tsp cornstarch to puff them up more. Well, they may have puffed up a tad bit more but they did NOT taste all that great! I will stick with the original recipe. This is by far the most amazing CCC ever!

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2 months ago Aishah Mahmud

why do you freeze them right away?

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2 months ago Enid Luchetti

i made them without the nuts they are fabulous better than anything on tollhouse bag , I have experimented with recipes for years Outstanding.

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2 months ago Naydu

My family just voted these the best cookies ever. I did grind up the walnuts a bit - but not to flour consistency. They are fantastic.

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2 months ago Enid Luchetti

thank you I secretly grounded up fine almond hubby hates nuts, although he is the only one eating these he is a cookie monster

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2 months ago jcnNorcal

Used this as a jumping off point.... no sifter available so I used a whisk to fluff my dry ingriedents.... used a wooden spoon as my husband "hid" the stand mixer somewhere (long story).... added 1.5 cups of magnificient dried cheeries I had on hand and needed a home.... used 1.5 cups of aging (again, homeless) sliced almonds for the nuts that I toasted in a dry pan..... overcooked the first two batches, drats (!, I'm a slow learner), but the final batch, WONDERBAR!

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2 months ago Enid Luchetti

husband hates nuts can I omit without a problem

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2 months ago Phyllis Grant

absolutely! nuts are optional.

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3 months ago JulesJasenec

Really, the BEST cookies I've ever had! Thank you for this wonderfully simple recipe!

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3 months ago Phyllis Grant

Awesome.

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3 months ago Phoenix Sus

Dear Phyllis...do you think I could use pecans instead of walnuts?

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3 months ago Phyllis Grant

Absolutely!

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3 months ago MQAvatar

Phyllis, your cookies look spectacular; I can't wait to try them out. I love your inclusion of different types and sizes of chocolate. I'm very determined to replicate your results, so I'n wondering if you could post (or include) weight measurements for all of the ingredients, please.

One person's tightly packed cup of sugar isn't the same as another's. The only way I can hope replicate your perfected ratios is with precise measurements. Thanks!

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3 months ago Phyllis Grant

Next time I make these cookies I will weigh the ingredients. No problem. Just so you know, my kids make these cookies and they're not nearly as precise as I am. They always turn out great. You don't have to worry about being so careful. There's a lot of leeway. I would say that it's more important to be precise with how they're mixed and baked. Will report back when I make them again. Feel free to harass me if you don't hear back!

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5 months ago ama

Not crazy about this recipe. I followed it exactly and found that the cookies were a little too...wet. I'm disappointed. I wish they turned out better.

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3 months ago Phyllis Grant

Were they still wet after they had cooled down? Would love to help.

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5 months ago Anne Patches Mendelsohn

These cookies are the absolute best! Even for us without a whisk or a mixer, they turn out delicious with just the perfect amount of chocolate goo.

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7 months ago b$

Thank you SO much for the specific preparing instructions! These turned out so much better than so many batches I've made and I feel like this may have been why.

Made a minor change: Right before putting in the oven, I sprinkled very coarsely ground sea salt on top the cookie spheres. SO GOOD. (stole the idea from 'The Misfits" restaurant in Santa Monica)-- now these Salty Chocolate Chip Cookies will be the ones I make for years.
Thank you!! :)

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3 months ago Phyllis Grant

Yes. LOVE the salt on top idea. I should remember to do that every time.