Chocolate Chip Cookies

December 28, 2013

Test Kitchen-Approved

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)
Prep time: 20 min
Cook time: 45 min


  • 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
In This Recipe


  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.

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Reviews (208) Questions (6)

208 Reviews

Brandi December 15, 2018
Love this recipe. I add double the vanilla and use only brown muscovado sugar which seems to make them a bit more chewy. I also remove the nuts and a bit less chocolate chips if I’m making them for other people. You can also add flaky sea salt directly after baking if serving to adults.
Lisa September 18, 2018
I've made dozens of chocolate chip cookie recipes trying to find the perfect one, and this is easily it. Thank you Phyllis for sharing this gem!
Laurel G. May 23, 2018
Best chocolate chip cookie recipe ever! Perfect texture.
LG March 1, 2018
I have been making these cookies for years and they are by far the best choc chip cookie recipe I’ve seen. So yummy and rich.
BonniePHL March 14, 2017
I subbed in some chunks of mint-chocolate Dove bar for part of the chocolate chips. Amazing cookies. Can't wait to experiment with different nuts and some of the variations here in the comments.
Noelle March 12, 2017
These cookies are delicious and easy and surprisingly elegant. I have 3 comments. First, the yield is very small. I made a double batch and did not make huge cookies and I got 30. Second, for the first batch I made I ground the almonds very fine. I recommend that. The second batch was chunkier and the cookies were way more liquidy and spread out more. Both tasted great, however. Third, I live in a part of the world where it's almost impossible to get lemons so I used lime zest and it was delicious. I think orange zest would be good too.
Therese February 9, 2017
A super easy basic recipe that my kids adore. I double the batch and freeze. This is delicious and an example that sometimes the unadorned and easiest recipes are the best.
Stefanie S. October 30, 2016
Hi Phyllis --<br />Such a great recipe. My favorite thing about cooking is being able to give someone an experience: to make them think, warm them on a cold day, comfort them when they are sick, delight them when they are least expecting it. For the 100th time since finding this recipe (at least), I remembered how grateful I am for something as simple as crunchy, chocolatey cookies. I just popped a few pre-portioned cookie dough balls in the oven for my fiancé. Perfect cookies again, as always. Thanks for sharing!
Tara March 27, 2016
Truly excellent chocolate chip cookies. I omitted the nuts, but they were a huge hit regardless. Love the combo of the chunks+chips. Makes for a very decadent cookie. My new go-to!
Dre G. February 10, 2016
Hi! <br />Huge fan of this recipe! Always comes through for me :) My question is one of aesthetics: how do I get that "swirl" of chocolate atop the cookie like yours? I've thought maybe it's the chips I'm using or perhaps I should very lightly warm the chips before adding them to the mixer. In any event, thanks for the great work! <br />Andrea
Author Comment
Phyllis G. February 10, 2016
So glad this recipe worked out for you. I use these enormous dark chocolate chips from Guittard. I think that might be the swirl that you are talking about?
Dre G. February 10, 2016
Yes! I love the way the cookies look, whereas when I do it the chips maintain the bulk of their integrity even after baking. I'll try that brand! <br />Thank you :)
Claire S. March 16, 2016
Guittard is absolutely fabulous, their super cookie chips & milk chocolate chips are by far my favorite to bake with!
mia January 29, 2016
When i first tried this recipe a year ago, I used pecan pieces instead of walnuts and whole wheat flour instead of AP flour. They turned out great and I never looked at any other chocolate chip cookie recipe ever again. These are seriously the best chocolate chip cookies ever!!!!! Occasionally I'll hear some people say that there is too much chocolate in this cookie, I simply stop talking to those individuals. If you don't like ridiculous amounts of chocolate in your cookie then we can't be friends ;)
clare H. January 20, 2016
Phyllis, if I omit the nuts, will the consistency/ body of the resulting cookies be all right? Thanks!
Author Comment
Phyllis G. February 10, 2016
so sorry i didn't get back to you. you can absolutely leave out the nuts.
Stefanie S. December 24, 2015
I absolutely love this recipe, but I will say the volume of chocolate chips seems to produce a cookie that has trouble holding together. I have to make sure that there isn't a big chocolate chip on the very bottom, so that they might hold together a bit better. Any help in that department would be appreciated. Otherwise, perfection.
OneLittleDetail December 7, 2015
Finally made these with 1 cup milk chocolate chips and 1/2 cup toffee bits replacing the 1 1/2 cup semi-sweet chips; and 3/4 cup dark brown sugar (was low). No other substitutions. <br /><br />PERFECT. DELIGHTFUL. SERIOUSLY WHERE HAVE THESE COOKIES BEEN ALL MY LIFE??
Shaniece R. November 20, 2015
I have salted butter, can I just skip the salt?
Author Comment
Phyllis G. November 20, 2015
I think the salt is important. Maybe add 3/4 of a teaspoon instead.
Bre October 24, 2015
I made these cookies and they taste awesome! The only thing is they don't look like yours (which look so beautiful), they kinda puffed up at the middle so I'm thinking maybe I overcooked? Not sure. Any suggestions?
Marian B. October 10, 2015
making these tomorrow can't fuckin wait
Author Comment
Phyllis G. October 10, 2015
yay, marian! i've been adding more salt to them. and really finely chopping the nuts. and adding different sized chocolate chips. and i do this crazy thing. i scoop huge balls and dough and halfway through the cooking time i take the tray out, whack the cookie tray hard on the counter a few times so the cookies spread out more, and then put them back in the oven. i have been undercooking the heck out of them too. gooey gooey.
Author Comment
Phyllis G. October 10, 2015
huge balls *of* dough. xoxo
Ann October 7, 2015
What adjustments should be made for high altitude? We live at 6000 feet.
Karen October 7, 2015
Ann, I've made these many times and I'm a mile high. I add a bit more flour, a bit less white sugar, chill dough prior to baking -- up oven temp to just under 400 and cut baking time by a couple minutes. Didn't adjust leavening. They turn out awesome every time!
Mlouise October 6, 2015
Ow! Something had to be off....I make these all the time. I seem to vaguely remember a little confusion on measurements. <br />Do try again, they are worth it. This time pretend you are going to do a TV show and set everything out, already measured.
Brenda October 6, 2015
Disaster!! I took this recipe and all the ingredients to a friend's house tonight. Everyone was really looking forward to eating these cookies, and I was excited to try them. But what a mess! I followed the directions carefully but the cookies spread out very thin and all ran together into one big mess, and in trying to get them off the cookie sheet they just scrunched up into messy blobs. I added more flour after seeing the result of the first cookie sheet's worth, but that only helped marginally. We couldn't even take any home as they were impossible to transport with any success.
Kris October 10, 2015
It's better to try new recipes at home because it could be their oven. Maybe it was running under temperature. The cookies did spread for me too but that should've been expected since the mixture is very soft . But if it was runnny, then I think something went wrong. Next time you can also try scooping and freezing the dough and then baking. I did that as well once