In this post I am sharing an American classic, Ruth Wakefield’s Nestle® Toll House® Chocolate Chip Cookie Recipe.
When a recipe is perfect to begin with, there is no need to go making changes. This is the famous original recipe and the one I use to bake chocolate chip cookies. These are also my husband’s favorite cookies.
Ruth Wakefield invented the chocolate chip cookie in the 1930’s. It was then called the Toll House Chocolate Crunch Cookie after a popular restaurant that she ran named the Toll House Inn.
Back in those days, chocolate chips weren’t even a thing yet. Leave it to Ruth Wakefield to chip up a chocolate bar and make such an incredible cookie that Nestle would go on to create the chips and give her free chocolate for life in exchange for her recipe.
With such an accomplishment under her belt with this beloved cookie, who am I to go changing things around? I’m not going to either. The only adjustment I make is not adding the nuts. Yes, the original recipe I’m sharing has nuts in it but that’s optional to your preference when baking a batch.
Did you know that chocolate chips are listed in the top ten as one of America’s favorite cookies? It is and is shortly followed by peanut butter and oatmeal raisin.
Absolute Best Chocolate Chip Cookies
5 Cookie Tips for Baking the Perfect Batch
Before baking cooking (or any baked goods) make sure the butter and eggs are at room temperature.
Read through the entire recipe before you begin working then set out all of the ingredients you’ll need.
Use parchment paper or a silicone mat to line baking sheets to prevent sticking.
Measure correctly when baking! This is no time to guesstimate ingredients.
Fold in chocolate chips by hand to avoid over mixing the cookie dough.
Original Chocolate Chip Cookies
How do you make easy chocolate chip cookies? Making a batch of scratch made cookie dough takes just a few minutes. You can have the dough prepared and all of the cookies baked in less than an hour.
If you only need a small batch of cookies, the remaining cookie dough can be frozen and waiting until needed again.
Soft Chewy Chocolate Chip Cookies
How do you make cookies soft and chewy? Whether a cookies is soft and chewy or crispy depends on baking times for the majority of cookies. Baking the least amount of time results in a softer cooking, while baking a few minutes longer makes the cookie more crispy.
How Do You Make the Best Chocolate Chip Cookies?
Here’s what you’ll need to make a batch of perfect chocolate chip cookies (find the full printable recipe below): flour, baking soda, salt, butter, sugar (granulated and brown), vanilla extract, eggs, milk chocolate morsels, and chopped nuts (optional).
Preheat oven to 375°F (190°C)
Step 1: In a small mixing bowl, combine the flour, baking soda and salt. Set aside until needed.
Step 2: Beat butter, sugars and vanilla in a large mixing bowl until creamy. Next, add the eggs, one at a time, beating well after each addition.
Step 3: Gradually beat in the flour mixture then stir in the chocolate chip morsels.
Better Chocolate Chip Cookies
Drop by rounded teaspoons, or use a small cookie scoop, onto the lined baking sheets two inches apart.
Bake nine to eleven minutes until golden brown.
Cool the cookies on a baking sheet for two minutes then transfer to a cooling rack. Cool completely.
Toll House® Chocolate Chip Cookie Recipe
- 2.25 c All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 c (2 Sticks) Butter, softened
- 3/4 c Granulated Sugar
- 3/4 c Brown Sugar, packed
- 1 tsp Pure Vanilla Extract
- 2 Large Eggs
- 1.75 c Nestle® Toll House® Milk Chocolate Morsels
- 1 c Chopped Nuts (optional - if omitting nuts add two additional tablespoons of flour)
Preheat oven to 375°F
Combine flour, baking soda and salt in a small mixing bowl
Beat butter, sugars and vanilla with a hand mixer in a large mixing bowl until creamy
Add eggs, one at a time, beating well after each addition
Gradually beat in 1/3 of the flour mixture at a time and mix well until all of the flour has been added to the dough.
Finally, stir in the chocolate chip morsels
Use a small cookie scoop to add the dough to a parchment lined cookie sheet, spacing 2" apart.
Bake 9-11 minutes until golden brown
Allow the cookies to cool a moment or two on the baking sheet then use a metal spatula to transfer to a cooling rack to cool completely.
Amount Per Serving: Calories: 110
Thank you for stopping by! Don’t forget to follow us on social media and sign up to receive email notifications when we post new recipes.