Chocolate Chip Cookies

By • December 28, 2013 • 130 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 cup regular semisweet chocolate chips
  • 1 cup large bittersweet chocolate chips
  • 1 1/2 cup 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.

Comments (130) Questions (3)

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11 days ago LG

For me, it worked best when placed in the oven at 380 and then immediately lowered to 375, and then cooked for exactly 10 minutes. Took me a couple of small batches to get it right but once I did, they were delicious.

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about 1 month ago Mlouise

Have made these several times...fabulous each time. After reading some of the comments, I re-read the directions, perhaps the flat cookies result from over beating...the times indicated are rather short. Not to be a food snob but really good butter makes a difference. Sometimes 'supermarket' butter has more water in it.

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about 1 month ago Diane

I just made these today and they came out awful. The first batch out of the oven never got flat and taste very dry. I added more butter to what was left over and they flattened out but were extremely dry. I don't know what went wrong except I ground the walnuts so my son wouldn't see them. Don't think that was the cause.

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about 1 month ago Barb

Don't know what went wrong, but I'm so disappointed in my results! Flat as pancakes, all ran together, stayed gooey inside. I doubled the recipe, froze a bunch. Baked them both fresh & frozen with the same results. Help!

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about 1 month ago Wendy

Barb, Are you at high altitude? I have that problem with some cookie recipes, so I added a couple additional tablespoons of flour and cut back on the white sugar by a couple tablespoons. Usually taking these steps helps, assuming the altitude is what caused the problem for you. - Wendy

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about 1 month ago Barb

Thanks Wendy! No, I'm at the beach, but I'll try adding flour anyway, with my next batch. I had a bunch of dough balls in my freezer, cut them all in half & baked. They came out much better for me as smaller cookies.

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2 months ago Chinelo

These cookies were amazing!! Thanks for the recipe.

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2 months ago Lizziemac69

Boyfriend wanted "Toll House" cookies and these definitely delivered. Found that NOT using silpat on a well-seasoned cookie sheet offered up a crispier, more milk-friendly cookie than those baked with the silpat. My go-to recipe for chocolate chip cookies has ground ginger, cinnamon, pecans or walnuts, and calls for rolling in powdered sugar before baking. They are like crack to me - but these are definitely a good addition to the repertoire and I will definitely bake them again!

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2 months ago Gordon

I've only made the nestle Tollhouse recipe in the past but after trying this recipe I must say I am a complete fan! I love the additional body and texture the nuts bring as well as the added flavor element of the bittersweet chips. I froze 2 extra batches and noticed that when baking the frozen dough they were much thicker than the first slightly refrigerated batch which flattened out more. This is a keeper!

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2 months ago alison

can I make the batter ahead of time & keep it in the frig for 24 hrs? thx

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2 months ago Phyllis Grant

absolutely. several days in the fridge would be fine. then freeze.

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2 months ago Tami

I am on my 4th batch for the day. They are awesome!! I followed the recipe exactly. baked 10 minutes. Mmmm

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2 months ago Phyllis Grant

yay!

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2 months ago aubrey | drum beets

Perfection. I will never need to look for any other chocolate chip cookie recipe, ever.

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2 months ago Karen

Auto correct... Sorry...followed recipe verbatim and family agrees best chocolate chip cookies I've ever made. I piled batter high as suggested and 2 oz a cookie was perfect. Thanks for a great recipe!

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2 months ago Karen

Best cookie recipe ever. I live in high elevation and still had success in a beautiful thick, perfectly textured cookie. Followed the recipe per vatim

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2 months ago Phyllis Grant

so great to know. so you didn't alter anything for the high elevation?

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about 1 month ago Karen

Nope, didn't change a thing -- and they were perfect!

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3 months ago John P

Are these cookies supposed to be somewhat flattish when they come out of the oven? Should the batter be sitting in the fridge while cookies are baking?

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2 months ago Phyllis Grant

they are a bit flat. yes. but not thin. the batter doesn't need to be in the fridge while other cookies are baking.

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3 months ago Rose Marasigan

Can I use Pecans instead of walnuts?

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3 months ago Phyllis Grant

absolutely!

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3 months ago Beth Koeller

Have you made these with regular salt instead of kosher salt? I'm trying to save myself a trip to the store.

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3 months ago Phyllis Grant

yes. that's fine!

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3 months ago ConniexCooks

These cookies are incredible! Love the way the walnuts are mixed through the cookie and how the two types of chips make for a more complex hit of chocolate. A new favorite. Thanks for sharing.

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3 months ago Felicia Thomas

My family and I love these cookies, although I omitted the walnuts they were/are still delicious. I am making a fresh batch now with Ghirardelli chips.

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3 months ago Emily

I followed the recipe the first time. They were good, but missing something. I substituted butter for butter flavored crisco, I used a cup of white chocolate chips in place of some of the dark, and sifted a tablespoon of pumpkin pie spice into the flour. They turned out amazing.

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3 months ago Kara K

I think it's a little bold to say the original recipe was "missing something" when you clearly had a completely different flavor profile in mind.

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3 months ago Cfrancke

It is a much heartier cookie than a regular Tollhouse - a proper bite of something. I used all dark chocolate in mine and had to skip the nuts because of the kids. A new fave!

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3 months ago Virginia Luppescu

I used Ghiradelli bittersweet chocolate chips. They are big.