Chocolate Chip Cookies

By • December 28, 2013 178 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 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.

More Great Recipes: Chocolate Chip Cookies|Cookies

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Comments (178) Questions (5)


23 days ago Morin

Can you use coconut oil instead of butter?


22 days ago Phyllis Grant

I have never baked with coconut oil. This might be a good question for the food52 hotline. Sorry I can't help!


25 days ago Jenni

This is my most favorite chocolate chip cookie recipe. I have been making these for well over a year, and they always turn out perfectly. I have several friends and family members who have been diagnosed with Celiac Disease and/or dairy allergies, so I make them gluten and dairy free with a few simple substitutions. I use Bob's Red Mill 1to1 Gluten Free Baking Blend and Spectrum Non-Hydrogenated Organic Butter Flavor Shortening. Also make sure the chocolate chips are gluten and dairy free. Easy to make and oh so yummy!


about 1 month ago Jef

My daughter and I made these together... Wonderful. We didn't have brown sugar so used turbinado sugar and added a little molasses and barley malt syrup. It gave the cookies a wonderful extra layer of flavor. Thanks for a great recipe.


3 months ago Kris

Great cookies. Made a batch yesterday. Very soft and crispy at the edges. I added a few spoons of dark rye flour as I was running out of AP flour and I used Schaffer berger 70% dark chocolate chunks


5 months ago Sylvia



6 months ago Jache

i saw the picture and i HAD to make these. tonight lol. they didn't wind up looking like the picture (probably because i did the mixing by hand), but they're excellent. fortunately i only baked one small batch because i ate them all and froze the rest. yum. this is the recipe i would hope to eventually come up with as i played with the toll house version to get it just right :) thank you!


6 months ago King Dash



7 months ago Shannon Farrar

by far best CCC recipe I've found


8 months ago krystine

I made these yesterday. they were very good but they turned out nothing like the picture. I followed the recipe to the letter but they still turned out kinda flat and lopsided. Even though I was a little bummed they weren't as pretty as I had hoped they still tasted fantastic.


2 months ago MsJoanie

Made these today and mine are totally flat too. I think the butter/sugar ratio to flour is too low, but perhaps my baking soda is old? Not sure. They are REALLY greasy (AND tasty) from the butter so I'm going to up the flour next time and see...


19 days ago oldunc

These are not much different from the standard Toll House recipe- more chips and nuts is about it. That recipe uses 2 1/4c. flour to 1 c. butter- shouldn't be a big difference, but of course the way you measure the flour is crucial.


8 months ago brianna

I made these cookies once, and we all fell in love. I made them again, but this time I didn't verify that I had all the ingredients. I wound up with only 1.5c regular flour, and luckily had some almond flour on hand. I also don't have a kitchenaid, so in an effort to save the mess in the kitchen, I used my food processor. I used 3/4c almond flour (I think) to finish that part off, and I also increased the salt to 3/4tsp. Using the food processor wound up pulverizing a small portion of the chocolate chips into the cookie batter, which resulted in a darker brown cookie, and a deliciously rich flavor; the almond flour also added a really yummy element that people at work are going absolutely batty for. This will be my base recipe, and I think I will continue making these "mistakes" because YUM! Thanks for a perfect recipe!


9 months ago Gail Kenwood

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


9 months ago Phyllis Grant

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


9 months 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!


9 months ago Mlouise

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


9 months ago Mitul Kanji



9 months 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?


9 months 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!


9 months ago Aishah Mahmud

why do you freeze them right away?


9 months 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.


9 months 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.


10 months 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


10 months 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!