Chocolate Chip Cookies

By • December 28, 2013 • 139 Comments



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.
Jump to Comments (139)

Comments (139) Questions (3)

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20 days 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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2 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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2 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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3 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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4 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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4 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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4 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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4 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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4 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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5 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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6 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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6 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.

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7 months 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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7 months 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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6 months 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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7 months ago Chinelo

These cookies were amazing!! Thanks for the recipe.

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7 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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7 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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7 months ago alison

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

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7 months ago Phyllis Grant

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

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7 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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7 months ago Phyllis Grant

yay!

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7 months ago aubrey | drum beets

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

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7 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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7 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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7 months ago Phyllis Grant

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

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7 months ago Karen

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

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7 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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7 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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8 months ago Rose Marasigan

Can I use Pecans instead of walnuts?

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8 months ago Phyllis Grant

absolutely!

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8 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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8 months ago Phyllis Grant

yes. that's fine!

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8 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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8 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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8 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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8 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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8 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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8 months ago Virginia Luppescu

I used Ghiradelli bittersweet chocolate chips. They are big.

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8 months ago cakeissweet

What chocolate chips do you use for baking these? The big ones pictured look dark and perfect!

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8 months ago Virginia Luppescu

Just made these and they are delicious! I made them smaller and got 35 cookies. I refrigerated the cookies before baking. I baked them around 12 minutes.

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8 months ago Janice schlegel

I made these this morning and they are EVERYTHING you've said they are! An incredible cookie! Making them again.

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8 months ago Sugarfree64

For Sugar, I use demarera, and as an Egg- replacer, take 3 Tablespoons flex seed meal with a 1/2 cup of water.

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8 months ago Holly Mrkvicka-Moore

Just baked these, with a few variations. I am vegan, so instead of butter, I used vegan margarine (most margarine has whey) and I also used Ener-G Egg Replacer, which is awesome, for the record. I didn't have enough walnuts on hand, so I used 1/2 cup of walnuts and 1 cup of hazelnuts, which I chopped into smaller pieces in the food processor. The result was fantastic -- the cookies have a bit of a Nutella taste. This vegan variation tastes just like the real deal; people can never tell that I didn't use real butter or eggs.

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8 months ago Phyllis Grant

wonderful. i do love hearing how people make these cookies their own. that's the whole point.

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8 months ago Michelle B

I should have said "sensitive" and not PC; forgive me. Its just a cookie recipe, folks.

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8 months ago kell

Do you prefer dark or light brown sugar?

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8 months ago Phyllis Grant

depends on what i have in the house. either is great. in some ways the color is prettier with dark. but both are equally tasty.

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8 months ago rebecca rodriguez

They are really good!! Just baked! My family loved them!

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8 months ago Phyllis Grant

yay!

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8 months ago leeannmaxwell

We're just talking cookies y'all;)

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8 months ago marilyn

I too was very offended by the comment about God, really like with all the words in our vocabulary couldn't you find a better way to describe a good cookie??? And for the person who made the comment about political correctness. It's funny how we don't have to be politically correct when it comes to God but boy do we ever when the topic is about race, sexuality, holidays and everything else.

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8 months ago Johnette Jarrell

I agree with Marilyn. Someone once told me that ignorance is the reason that people use potty words, or curse words.

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8 months ago Susan Delaney

I thought the same thing, Marilyn, when I read it.

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8 months ago Sara

If I don't have a paddle attachment on my mixer - will this still work?

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8 months ago Michelle B

Happened across your recipe on Yahoo; tried it yesterday and we love it (had to omit the nuts for my son's nut allergy but still a spectacular cookie!) Wasn't sure about taking them out when the time was up and the middle seemed uncooked....you were right!! Fabulous recipe, thanks for sharing :) (no worries about the OMFG; its apropos. Some people really are just too PC, IMHO)

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8 months ago Phyllis Grant

i made them again today. and it's true that it feels wrong to take them out so soon. but once they cool they're so gooey. so glad you liked them.

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8 months ago Diane Fraser

I have two chocolate chip cookie recipes: one callsfor 1/2 cup of butter for 24 cookies, the calls for 1/3 cup of veg. oil. Could this be why some found them greasy. Mine turn out crisp on the edges and soft and gooey in the center when baked for 10 - 12 minutes at 350. Just adding my two cents worth.

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8 months ago Sara Brown

I would like to know what the weight/volume conversion is for the 2 1/8 cups all purpose flour in this recipe -- in other words, how many ounces flour per cup? Or, if that info is not available, how should the flour be measured, e.g., fluff, dip and level; or fluff, fill, and level; or sift and level; or?

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8 months ago Phyllis Grant

2 and 1/8 cups flour = 11 oz (according to my scale)
and i always dip and then sweep with a butter knife.
then i sift the dry ingredients.
hope that helps!

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8 months ago Sugarfree64

I make it Gluten Free and you can't taste the difference.

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8 months ago Phyllis Grant

beautiful.

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7 months ago LeGremlin

Wow these look totally amazing!!! I was thinking of making them for a friend, but he's gluten-free... how did you make it work Sugarfree64? I don't have much experience with gluten-free baking :(

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8 months ago Tara

I made these this weekend and they came out awesome...didn't use nuts though. Thank you!

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8 months ago Phyllis Grant

you're welcome

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8 months ago Dennis

Help!!!
I seem to have a problem when I bake any choco chip cookie. At first I thought it was the butter I was using, but now I think it is the way I mix the dough. My problem is the cookies all turn out flat. I thought the baking powder was expired so I tried a new one. I never tried sifting the flour, but do you think over mixing will cause this to happen? I love cooking, but it bums me out to have my cookies not be a fluffy as my mom's. Any help?

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8 months ago Tara

Could be a few things...expired flour, not using real butter, letting the dough get warm, over-mixing (mix only until combined and no more) or using too much butter to grease the pans (use parchment paper instead).

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8 months ago PJ Opie

DONT use egglands best eggs for baking, they have less something in them that makes cookies and cakes flat!b Use just regular eggs...

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8 months ago Phyllis Grant

these are pretty flat cookies. that's how i like them. classic toll house cookies are much cakier and fluffier. have you tried the classic recipe? but no matter what recipe you make, mix minimally. over-mixing is not a good idea.

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8 months ago Lou Markovitch

Two ingredients are missing -- a good wooden spoon and a large bowl to mix the dough! Mom would have considered it a "sin"? to use any kind of mixer, so I've never used one. I guess you'd say I'm the paddle!

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8 months ago PAT

Something really awsome to try is to take 2 or 3 Hershey chocolate bars and grate them into the batter. Then also add the baby oatmeal. These are awesome!

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8 months ago Phyllis Grant

love the grated chocolate bar idea.

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8 months ago Kally

For Victoria - after refrigerating the dough do you bring it to room temperature before baking?

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8 months ago Victoria

No need to bring the dough to room temperature--just scoop and bake straight from the fridge. You can refrigerate the dough up to 72 hours. (I've sometimes left it longer when I've been too busy to bake, and the results still have been terrific. Or you can freeze the dough after 72 hours, though I would roll it into logs first and then wrap in wax paper before freezing to make it easy to slice the dough like a true sable/refrigerator cookie when you're ready to bake. If the dough is frozen, the cookies may require a minute or two more baking; just keep your eye on them.) When refrigerating the dough, press a piece of plastic wrap against the dough in the bowl so it doesn't dry out. One of the best chocolate chip cookie recipes in the world has to be Dorie Greenspan's World Peace cookie recipe from Parisian pastry chef Pierre Herme, called the Picasso of Pastry. Also, Almost Bourdain Crunchy Sea Salt Peanut Butter Cookies (see Sweetest Kitchen) is amazing (I add a bit more peanut butter and [honey roasted] peanuts than called for in the recipe. For both recipes, I chill the dough in logs for up to 72 hours before baking. The peanut butter cookies turn out with a tender crumb--like shortbread--unbelievably good. You can Google both recipes to find them!

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8 months ago Gordon

I love the idea of having frozen cookie dough available for my cravings. however in my house I'll be tempted to bake all of the dough right away? So when baking the frozen dough should I expect the cooking time to be a little longer? I can't wait to try this recipe! Thanks!

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8 months ago Jennifer Parker

Also, I think freezing them is a great idea, you don't even need to thaw them, which is great for a quick snack when the kiddies get home from school :)

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8 months ago Jennifer Parker

I do this with my peanut butter cookies, I put in fridge for a bit then roll them into a ball then place on cookie sheet n smash them down with fork

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8 months ago pam

How will the recipe be altered by not using nuts?

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8 months ago Tara

I didn't use nuts and it was still an awesome recipe.

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8 months ago Rosemary

I don't recall the original recipe having vinegar in it. What is the purpose of the vinegar? I don't know of another cookie recipe that has vinegar as vinegar is an acid.

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8 months ago yar

I don't see vinegar...only Vanilla.

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8 months ago Victoria

The crucial element omitted from Ruth Wakefield's original recipe was that the dough needs to sit in the fridge for at least 12 hours; 24 hours is better, and 36 hours is ideal. It's chemistry. The butter in the flour forms a barrier preventing the egg from penetrating the dough, which it eventually will do if you let the dough rest for at least 12 hours. If you bake the dough right away, the result is a raw tasting cookie, which is fine if you like the taste of a cookie that resembles cookie dough. If you want the gooey cookie with the fudge like center, the crispy edge, and the beautiful tawny color, let the dough rest. Same goes for most all cookie recipes.

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8 months ago MrsPrincess07

THIS is an amazing tip! I only ever put the dough in the fridge if I get side tracked and run out of time to finish baking. I will do this from now on!

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8 months ago Vanessa

Hi dashandbella! I'm just tuning in for the first time. I love chocolate chip cookies with nuts and look forward to baking with your recipe!! Thanks, much!

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8 months ago Phyllis Grant

you're welcome.

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8 months ago Penny

I read about these cookies on Yahoo and was so disappointed about the language used to describe these cookies...OMFG. I hope the F is not what I think it is?? Perhaps it is OMFoodG.

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8 months ago Carla H

Maybe she meant freakin!!!!

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8 months ago Molly

Wow. Even the F offends you? Good grief. Get a life.

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8 months ago Laura

I agree. Very offensive. As far as I'm concerned and I hope every other Christian I am offended by the OMG that some seem to think is okay. God is not fooled by that.

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8 months ago Molly

Your religion doesn't have the corner of the market on the word "god." There are plenty of gods to be talked about.

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8 months ago Jerry

Penny and Laura, I agree with you. I absolutely hate when anyone uses omfg. I even hate to hear anyone, especially children say Oh my God. I myself will type OMGosh. The f word NEVER belongs with God, NEVER. For those of you that think this is prudish, or foolish....you can have your opinion, as we can have ours.

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6 months ago Diane

What do you people say when having sex?

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6 months ago Jerry

That was pretty rude, and private!!!!

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6 months ago Diane

Rude? It wads a joke about not using the "G" word out of context. Stay off the internet if you want to live in a bubble, Jerry.

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8 months ago alexia schmidt

These did not work for me at all: Spread very thin and were raw (not gooey) in the middle.

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8 months ago Phyllis Grant

what a bummer! are you sure your oven temp is accurate? and what size cookie did you make?

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8 months ago alexia schmidt

I made exactly 24 cookies with my 2 oz. scoop - I am reasonably sure that my oven temp is accurate, it's only 1 year old, not that makes a difference. They taste good, but seem slightly greasy and are very crisp around the edges. Total bummer.

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8 months ago Phyllis Grant

i wonder what's up with the greasiness. i've never experienced that. what kind of butter did you use?

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8 months ago Laura

Same thing is happening to me! They taste good but are coming out very flat and slightly "greasy."

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8 months ago T dub

I just made these and had a similar experience they were runny and raw in the middle. So I put them back in for four minutes(2minute increments) and the cookies look much better. I let cool on the cookie sheet for minute or so and when I went to take them off the they were very greasy. I did spray the cookie sheet with a baking spray because I didn't have any parchment paper. Maybe this is what caused it not sure...

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8 months ago Carolyn Mytrunec

Hello, Can you please tell me if you ship products or items to Canada in the province of Alberta, Carolyn

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8 months ago meryl selig

Try See's Candies for large chocolate chips. The other excellent source: Guittard. (I think Guittard might be the producer of See's chips)

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8 months ago MrsPrincess07

Great tip, thank you!

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8 months ago Phyllis Grant

Yes. Good to know. Though walking into See's Candy is a dangerous proposition. Perhaps my favorite place in the world. Nuts and Chews!

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8 months ago Gail Romaine

Loved them! Substituted chopped pecans for the walnuts to please the hubby. Baked up one sheet of ooey-gooey goodness (yes, delightfully crisp on the outside) and froze the rest for future indulgence! Thank you!

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8 months ago striped beet

Hmm- wonder why mine stayed puffy; didn't refrigerate dough, used sm cookie scoop.

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8 months ago Phyllis Grant

i think with this particular cookies it's best to keep them bigger. about 2 ounces each. this is just a theory, but when there's more dough and you take them out a bit raw in the middle, the cookies flatten down as they cool. if they're small, they're more likey to cook all the way through and stay puffed up. The batter I used in the photo above wasn't refrigerated. I baked them off immediately.

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8 months ago striped beet

Will try again:). do you happen to have this recipe recorded by weight as well?

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8 months ago Phyllis Grant

another thing to do is make sure your oven's temp is accurate. i'm so sorry i don't have the recipe by weight. but next time i make it, i will weigh everything. will be good to know.

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8 months ago Ingrid

Could it possibly have something to do with the brand of butter?

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8 months ago Amanda Hanson

It's only a little creepy that you know I eat chocolate chip cookies with a glass of wine while watching Homeland...

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8 months ago Phyllis Grant

the best, right? i've moved on to "Scandal." terrible. wonderful. nice to escape with bad tv, wine, and cookies.

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8 months ago Adriana

These were amazing! The walnuts added a lovely saltiness.

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8 months ago jessbair

I, too, am wondering how to adjust cooking time if starting from the frozen dough. Anyone figure this out yet?

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8 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

They just bake for a minute or so more! Keep an eye on them starting at 10 minutes.

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8 months ago jessbair

thank you! my husband pulled a couple out of the freezer last night and set them on the counter, they were mostly thawed by the time the oven preheated, he put them in for 12 min and we thought they were perfect.

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8 months ago Katie Sullivan Morford

My girls love nothing better than a good chocolate chip cookie recipe and have been hooked on Deb Perlman's recipe for a while. Looking forward to trying yours.
P.S. I think chocolate chip cookies without nuts is sacrilege.

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8 months ago Andy Snyder

You're almost there. Just add 1tsp baking powder and 2 cups baby oatmeal and you will achieve perfection.

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8 months ago Gayety Hirahara

Cooked oatmeal or raw?

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8 months ago Andy Snyder

Raw Baby Oatmeal is usually sold on the Baby isle with the Formula. It is just raw oatmeal cut super fine so it is like flour. My Mom cuts her own in a food processor.

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8 months ago Phyllis Grant

so many great ideas. thank you.

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8 months ago Shari

Do you use the baby oatmeal in addition to the flour or instead of?

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8 months ago leeannmaxwell

I used Ghiardelli choc chips, both semi sweet and dark choc chunks, I omitted the nuts and they lived up to their name of Perfect! (i have a convection oven so I lowered the temp to 350)

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8 months ago Phyllis Grant

yay! thanks for the feedback.

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8 months ago EllnMllr

Since I REALLY hate nuts in my chocolate chip cookies, can I just eliminate them in this recipe?

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8 months ago Phyllis Grant

totally fine

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8 months ago Cotonqueen

I grew up around the corner from The Toll House. I made Toll House cookies as soon as I could measure, and 60 yrs later, I'm still making chocolate chip cookies. Two days ago I made the Choc Chip Cookies from Serious Eats/ ChefJ. Kenji LOPEZ-ALT. He has you BROWN THE BUTTER to nuttiness, cool it with an ice cube, and then proceed with his recipe. THIS is a quantum improvement on Chocolate Chip Cookiedom. I may go make another batch right now. THESE cookies are sublime.

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8 months ago Emmy B

I'm curious why the temp is 375 as opposed to the usual 350?

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8 months ago D....

Emmy... by putting the heat higher&the dough balls bigger they will be perfectly crisp on the edges and soft in the middle...therefore a perfect large choc cookie :)

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8 months ago Phyllis Grant

exactly!

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8 months ago sandie knopf

Does excluding the walnuts change the texture of the cookies

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8 months ago jane

Where are the answers to these questions?

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8 months ago Phyllis Grant

fine to exclude the nuts

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8 months ago MrsPrincess07

Also, I am curious as to what brand of chocolate chips you use? Those look much richer than nestle. I've been using Ghirardelli as that is the highest quality I can find out here in the boonies of the USA.

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8 months ago D....

I like that brand and Hershey..used to use TollHouse..but not after trying Hershey

Me_2009

8 months ago MrsPrincess07

Ugh. I made a batch of cookie dough this morning that is sitting in the fridge. I decide to pop onto this site and see your recipe on the home page. Looks good and makes me wish I would have just opened that page a few hours earlier. I will give these a try in the coming week or so. Thanks for publishing!

Nw_may_2012

9 months ago Nancy

Do I need to add any baking time for the frozen version? Or just watch them very closely?

Open-uri20130530-14939-qaknqp

9 months ago LauriL

This will certainly be the first cookie I make for 2014!!!! Like the freezer balls idea too!