The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.
Welcome to Chocolate Chip Cookie Month!! Chocolate chip cookies (& their many varieties) are the most popular cookies in the United States. They all consist of a simple butter cookie with chocolate morsels or chunks mixed into the dough. Today, there are an infinite variety of flavors, textures, and sizes of chocolate chip cookies and the perfect chocolate chip cookie really depends on personal preference.
- Thin crispy cookies vs. chewy and thick cookies vs. soft cakey cookies
- Semi-sweet chocolate chips vs. chopped dark chocolate vs. milk chocolate
- Softened butter vs. melted butter
- Dark brown sugar vs. light brown sugar
- Nuts vs. no nutsTable of Contents show
Origin of Chocolate Chip Cookies
The original chocolate chip cookie is the Toll House cookie. Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts first developed the recipe in the 1930s. The Original Toll House cookies are simple butter cookies consisting of a blend of brown and white sugar with semi-sweet chocolate morsels mixed into the dough.
In 1939, Ruth Wakefield gave Nestlé the rights to her cookie recipe and the Toll House name for reportedly $1 and a lifetime supply of free chocolate. Since then, every bag of Nestlé Chocolate Chips that is sold in North America has a variation of Ruth Wakefield’s original Toll House chocolate chip cookie recipe printed on the back of it.
Classic Toll House Chocolate Chip Cookie Ingredients
The ingredients for any classic chocolate chip cookie are the same:
- Unsalted Butter: While I love to use salted butter in my baking, using unsalted butter in this recipe is important in order to control the amount of salt that goes into the cookies. Make sure that your butter is softened and at room temperature.
- Granulated Sugar: Classic chocolate chip cookies should always be made with a combination of white sugar and brown sugar. Use your favorite granulated or organic cane sugar! This is the one that I use in all of my baking.
- Brown Sugar: Brown sugar gives the cookies their distinct “toffee” flavor and chewiness. I use light brown sugar in this recipe. If you like a deeper flavor, use dark brown sugar! Use your favorite brand of brown sugar. This is the one that I use in all of my baking
- Eggs: Always use large eggs when you are baking. Make sure that the eggs you use are at room temperature for the best results.
- Vanilla Extract: Always use pure vanilla extract (not imitation) for the best tasting baked treats!
- All-purpose Flour: Use unbleached all-purpose flour. Make sure that you measure out your flour correctly. I recommend using a kitchen scale to weigh the flour for the most accurate measurement.
- Baking Soda: The baking soda reacts with the slight acidic brown sugar to provide some leavening in the cookies.
- Salt: Salt plays a very important role in baking! Salt enhances the flavor and balances out the sweetness in the cookies. It also strengthens the gluten structure and allows the cookies to expand while holding their structure.
- Chocolate Chips: The original Toll House cookie was made using a chopped Nestlé semi-sweet chocolate bar but has since evolved to using semi-sweet chocolate chips or morsels. I like to use Ghirardelli semi-sweet chocolate chips.
How To Make Classic Toll House Chocolate Chip Cookies
This recipe for Classic Toll House Chocolate Chip Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect chocolate chip cookies.
Creaming Method for Cookies
The amount of creaming affects the texture, leavening, and spread of the cookies. Unlike cakes, only a small amount of creaming is needed when making cookie dough. Over creaming the butter may result in a cookie that spreads too much during the baking process.
- Prepare ingredients. Measure all of your ingredients accurately. I like to use a kitchen scale to weigh out all of my ingredients. Have the butter and eggs at room temperature before beginning.
- Cream the butter and sugars. Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture is creamy.
- Add the eggs and vanilla. Add the eggs and vanilla extract and blend at low speed until combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients. Add the flour to the butter mixture and mix until combined.
- Add chocolate chips. Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Bake. Use a cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven at 375 degrees F for 10-12 minutes.
- Cool and enjoy! Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
How To Store Chocolate Chip Cookies
Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
How To Freeze Chocolate Chip Cookies
You can freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Can I Make Chocolate Chip Cookies Ahead Of Time?
To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 375ºF. Add 2-3 minutes to your baking time.
More Cookie Recipes You'll Love!
- Vegan Chocolate Chip Cookies
- Double Chocolate Cookies
- Gluten Free Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- White Chocolate Orange Macadamia Nut Cookies
If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on Pinterest, Facebook, Instagram, and Youtube. ♡
Classic Toll House Chocolate Chip Cookies
Ingredients
- ⅔ cups unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture is creamy.
- Add the eggs and vanilla extract and blend at low speed until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter mixture and mix until combined.
- Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Use a small cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven for 10-12 minutes.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
- Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 375ºF. Add 2-3 minutes to your baking time.
I so agree that the ingredients should be weighed. To that point, it would be great if your recipe showed the weight next to the items that should be weighed, such as the flour.
I haven't made these cookies yet - going to do that now - so I can't review it. Just hoping that you might add weights next to the ingredients.
Thank you!
Hi Valerie! If you click on "Metric" in the recipe card, you will see the weight of each ingredient.
Finally a chocolate chip cookie recipe in grams that bakes up thick. I used one stick of butter and made up the difference to 150 grams with Crisco. I wanted a thicker cookie and I got it! Very tasty and easy to prepare. It'll be my go to recipe from now on.
They were delicious and my family enjoyed them as well. This will now be my go to recipe for chocolate chip cookies. Thank you for sharing!
Yay for finding a new go-to recipe!!! I'm so happy you and your family enjoyed these cookies!
These looks divine! Thanks for all the tips.
Thank you, Katelyn! Enjoy!!
Love all your recipes but I will definitely be making these again! These were so easy and quick to put together!
Thank you, Elise! I'm so happy you enjoyed these cookies 🙂