Chocolate Chip Cookies

By • December 28, 2013 • 157 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 (157)

Comments (157) Questions (3)

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1 day 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 days 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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3 days 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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4 days 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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6 days ago Enid Luchetti

husband hates nuts can I omit without a problem

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6 days ago Phyllis Grant

absolutely! nuts are optional.

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20 days ago JulesJasenec

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

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18 days ago Phyllis Grant

Awesome.

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26 days ago Phoenix Sus

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

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18 days ago Phyllis Grant

Absolutely!

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26 days 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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18 days 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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2 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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18 days ago Phyllis Grant

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

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3 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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4 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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18 days ago Phyllis Grant

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

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4 months ago Haley Sonneland

Haley handles PR and marketing for Food52

Made these this weekend and thought they were great but do recommend refrigerating the dough to ensure they don't get too mushy and flat. That tip was a game changer for the second half of the dough!

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5 months ago VickyD

I thought I'd found my final CCC recipe in David Leibovitz's Salted Chocolate Chip cookies but you made these look too darn good plus I just love your recipes and writing. So, I have a batch chilling in the fridge now--with a few changes, of course ;)
1. brown butter! (I'm having a moment with it) and like the cooks illustrated recipe, i brown most of it and reserve about 5 tablespoons to stir in at the end
2. i leave the mixer running for a nice long stir after adding the sugar, eggs, and vanilla
3. 1/2 WW pastry flour, 1/2 all-purpose--i prefer the flavor
4. no nuts, i'm afraid my husband won't allow it
5. 1.5 teaspoons of Maldon in the dough! that probably seems like a lot but the Leibovitz recipe uses 1 teaspoon for much less dough.

Other than that I always like to refrigerate overnight (and it's a little more necessary with the melted butter). Can't wait to bake these off tomorrow for a potluck!

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6 months ago Amy

I have made these cookies over and over and over, and I am still in love! This is my go-to recipe. I have tried other recipes, but keep coming back to this one. I use a convection oven and bake a couple minutes longer. Perfection! Love this recipe!

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6 months ago Wendi Wright

These cookies look AMAZING!!! This is the first time I actually sat and read through all of the comments. I wrote down some very interesting and helpful comments that I will try. Going to make these for my daughter, she just left for college and is begging me for choc. chip cookies. These will be perfect!! Thanks everyone!!

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6 months ago Phyllis Grant

such a great present for your daughter. and you can make her an extra batch for her freezer. wait. at 18 I didn't have a freezer. never mind! let me know how they turn out.

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6 months ago Kathryn

These are hands down the best chocolate chip cookie ever. I've sworn by a Smitten Kitchen recipe for years but this tops it by a mile. These came out perfectly from the oven. I think the trick is you have to make them bigger than you think. Once I measured out 2 oz of dough, I realized they were a lot larger than I had estimated. I was only able to fit eight on a large cookie sheet.

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6 months ago Greenlkgrl

I just made this recipe-easy and delicious! I like the addition of bittersweet chocolate as it balances out the sweetness of the usual chocolate chips.

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8 months 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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9 months 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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9 months 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.