Chocolate Chip Cookies

By • December 28, 2013 • 140 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.
Jump to Comments (140)

Comments (140) Questions (3)

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15 days 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.

Stringio

about 1 month 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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3 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 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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4 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!

Stringio

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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5 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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6 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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7 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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7 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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7 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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8 months ago Chinelo

These cookies were amazing!! Thanks for the recipe.

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8 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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8 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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8 months ago alison

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

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8 months ago Phyllis Grant

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

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8 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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8 months ago Phyllis Grant

yay!

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8 months ago aubrey | drum beets

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

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8 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!