Chocolate Chip Cookies

By • December 28, 2013 • 165 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 (165)

Comments (165) Questions (3)

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6 days ago Gail Kenwood

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

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5 days ago Phyllis Grant

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

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10 days 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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14 days ago Mlouise

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

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13 days ago Mitul Kanji

Thanks!

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14 days 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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15 days 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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22 days ago Aishah Mahmud

why do you freeze them right away?

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26 days 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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27 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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28 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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29 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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about 1 month ago Enid Luchetti

husband hates nuts can I omit without a problem

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about 1 month ago Phyllis Grant

absolutely! nuts are optional.

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about 1 month ago JulesJasenec

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

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about 1 month ago Phyllis Grant

Awesome.

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about 1 month ago Phoenix Sus

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

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about 1 month ago Phyllis Grant

Absolutely!

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about 1 month 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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about 1 month 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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3 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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about 1 month ago Phyllis Grant

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

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4 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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5 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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about 1 month ago Phyllis Grant

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

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5 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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6 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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7 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!