Chocolate Chip Cookies

If you're feeling wild, add up to 3/4 cup of any of the following: chopped nuts, peanut butter chips, crumbled graham crackers, rice krispies, cornflakes, toffee chips, or other small candy.

Freezer instructions: Freeze individual scoops of dough on a parchment-lined baking sheet until firm. Transfer to a freezer bag, squeeze out as much air as possible, and freeze for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the cooking time.

Adapted from Nestle Toll House.

  • Prep time: 5 minutes
  • Cook time: 12 minutes
  • Chilling time: 30 minutes
  • Yield: 3 to 3 1/2 dozen (3-inch) cookies

Ingredients

  • 2 1/2 (350g) cups all-purpose four
  • 2 tablespoons nonfat milk powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (161g) dark brown sugar
  • 1 cup (2 sticks, or 8 ounces) unsalted butter, very soft
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 12 ounce bag (about 2 cups) semisweet chocolate chips

Special equipment:

Method

1 Mix the dry ingredients: In a small mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.

Mixing dry ingredients for Chocolate Chip Cookie Recipe

2 Mix the sugars and the butter: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.

How to Make Chocolate Chip Cookies with equal brown and white sugar Creaming butter and sugar for chocolate chip cookie recipe

3 Mix in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

Adding eggs to mixing bowl for homemade Chocolate Chip Cookies How to make Chocolate Chip Cookies

4 Mix in the flour mixture: Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.

Adding flour mixture to bowl for Chocolate Chip Cookie Recipe Mixing dough for Chocolate Chip Cookie Recipe

5 Mix in the chocolate chips: Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.

Adding Chocolate Chips to homemade chocolate chip cookies Best Chocolate Chip Cookies in mixing bowl ready to bake

6 Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

7 Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.

I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.

8 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

How to make Chocolate Chip Cookies - Chill dough before baking

9 Bake the cookies for 10 to 12 minutes: While the first batch bakes, scoop the cookies for the next batch.

The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.

10 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middle collapses down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

Best Chocolate Chip Cookies out of the oven Best Chocolate Chip Cookies Cooled on Baking MatThe Best Chocolate Chip Cookie Recipe

11 Continue baking cookies in batches until all the cookie dough has been used.

12 Enjoy! These cookies are at their crispiest best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).

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Comments

  • JC

    These were delicious! I didn’t have milk powder, so skipped that step and couldn’t notice a difference (I made these previously in a Sur La Table class). I didn’t have any semi sweet chocolate chips either, so I used 1/2 milk choc and 1/2 53% dark choc. Loved the mix! Took these cookies over for Christmas gathering, along with another kind, and these were scarfed up! Great tip about refrigerating the dough; hadn’t heard of that before. Fabulous.

    xxxxxyyyyy

  • Michelle.

    these are little gems :) the milk powder really makes the difference. i took the tip of another baker and scooped the dough before refrigerating, much easier to handle. also, these freeze beautifully and if you’re anything like me, they taste beautiful frozen as well ;)

    xxxxxyyyyy

  • Candy

    The original recipe from the Toll House Chocolate Chips package back in the 60’s called for 1/2 shortening and 1/2 butter. I remember because I was learning to measure and asked my mom why we couldn’t just use 1 stick of butter. Of course, when I grew up I did make the cookies with all butter – the cookies were softer, spread out more. With the shortening /butter mixture – the cookies are a little crispier and have a rounder edge. I did not realize the recipe had changed on the package until I let my daughters make the cookies using the package recipe – cookies were good, but not the “same” as the ones I had made all of their lives.

  • Katarina

    I got soo much positive feedbacks for those cookies! thanks a lot! however, I put much less sugar and it was good decision!

    xxxxxyyyyy

  • Joshah

    To really send your chocolate chip cookies over the top…. Try Browning your butter first. It ads an amazing deep richness that will set them apart.

  • Ckz

    Has anyone used this recipe to create a mason jar recipe – is it possible to just dump everything together rather than cream sugars first?

    Btw – I have made this recipe a number of times and love it each time… but I always follow the directions. :)

    • Emma Christensen

      Hi, Ckz! So glad that you like the recipe! (Want to leave a review?! Wink wink!). Yes, I think you could just dump all the dry ingredients together, though my gut instinct is that the cookies might turn out a little more chewy and dense. Which wouldn’t be a bad thing, in my opinion, though I love chocolate chip cookies in every form. Let us know if you give it a try!

  • Mar jane

    I found this recipe and it sounds delicious. I was wondering if Crisco shortening can be substituted for the butter?

    • Emma Christensen

      Hi, Mar Jane! We haven’t tested it with anything except for butter and I fear the flavor would suffer using Crisco. This said, I do think Crisco would work ok if that’s all you have and you’re desperate for cookies!

  • Nandini Karmarkar

    Made these tonight with my daughter. She has a test tomorrow and she has really studied throughout the day. She loves to cook and this was a great break and treat all in one. They turned out absolutely delicious! The only change I would make is add less sugar. Found them a bit too sweet. Sending them to school tomorrow for her friends.

  • Holly

    I have been frustrated with the Tollhouse recipe for YEARS at my altitude (4500′) – they tasted great but were always flat. These modifications to that recipe were EXACTLY what I needed! I made the dough [late] last night, scooped them into balls and refrigerated it that way overnight. Baked them this morning and they were perfect (and a big hit at work)! This is my new go-to recipe for traditional chocolate chip cookies and I doubt I will ever need another. Thank you!

    xxxxxyyyyy

  • Sondra

    I didn’t really taste a difference between these and the Tollhouse recipe. They were good.

  • Cam

    This recipe went over very well here! Made this today and everyone I served them to said they were wonderful, even though they usually prefer soft cookies. The only change I made was using Heath toffee bits instead of chocolate chips because those were all I had and I didn’t feel like going to the store. My family actually liked them just as well with the toffee chips instead, but i definitely will try it with regular chocolate sometime. Thank you!

  • shawn

    I have always added some oatmeal and a chocolate bar – well blended into a chocolatey powder. Next time I will have to try a bit of powdered milk.

  • Laura

    Delicious! Tip: Scoop cookies in to balls first and THEN refrigerate. Dough is significantly easier to handle and chills much faster.

  • Chris

    There look really good! If the cookies lose their crispness, I’m okay with that as I like my cookies soft.

  • Emma Christensen

    Thanks, Paige! Please let me know how you like them!