This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Recipe Summary

prep:
15 mins
cook:
9 mins
additional:
15 mins
total:
39 mins
Servings:
60
Yield:
60 servings
Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tips

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Photograph is exclusive property of Publications International, LTD.

Nutrition Facts

108 calories; protein 1.4g; carbohydrates 12.7g; fat 6.2g; cholesterol 14.3mg; sodium 84.8mg. Full Nutrition
Advertisement

Reviews (348)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/31/2008
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness! Read More
(235)

Most helpful critical review

Rating: 2 stars
12/31/2008
I tried everything in the world to get these cookies to not spread. Adding extra flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much difference. Then...I saw an article in the Sunday paper about why I was having trouble. This recipe was developed in the 1930s and flour was milled differently back then. If you use a heavier bread flour and chill the dough for at least 24 hours you'll have the best cookies ever! My husband raves about my chocolate chip cookies and so does everyone else who has them. It'll be our little secret---ssshhhh! Read More
(81)
480 Ratings
  • 5 star values: 373
  • 4 star values: 65
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 18
Rating: 4 stars
12/31/2008
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness! Read More
(235)
Rating: 2 stars
12/31/2008
I tried everything in the world to get these cookies to not spread. Adding extra flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much difference. Then...I saw an article in the Sunday paper about why I was having trouble. This recipe was developed in the 1930s and flour was milled differently back then. If you use a heavier bread flour and chill the dough for at least 24 hours you'll have the best cookies ever! My husband raves about my chocolate chip cookies and so does everyone else who has them. It'll be our little secret---ssshhhh! Read More
(81)
Rating: 5 stars
09/13/2008
I've tried many chocolate chip cookie recipes (especially from this website) and my favorite is still the one on the back of the chocolate chip bag! This is the one I grew up with and the one that I love. I do make one modification. I use 1/2 cup butter and 1/2 cup butter flavored shortening to keep them puffy. Read More
(75)
Advertisement
Rating: 5 stars
12/31/2008
I grew up near the Toll House in Whitman , MA and have Ruth Wakefield's original recipe. It calls for butter, not shortening as one reviewer said. This recipe is almost identical, but Mrs. Wakefield dissolved the soda in 1 tsp hot water. Also, the Toll House always chilled the dough overnight to prevent the cookies from spreading too much. This recipe is my favorite choc chip recipe. Read More
(40)
Rating: 1 stars
10/02/2008
NOT cool. These cookies have the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I should have added more flour than the recipe called for. Maybe they wouldn't be so flat. The chips are elevated above the rest of the cookie. This is bad. I will NEVER make these again! Try "Best Chocolate Chip cookies" those are my all time FAVORITES! These are just not cool. Read More
(28)
Rating: 5 stars
10/02/2008
These cookies will always be the best!! I always make mine a LITTLE different.. I used 1 crisco butter flavored stick, 2 cups of flour and no nuts.. I cook at 350 degrees and always preheat the oven with the cookie sheet inside so you start off with a warm pan!! Read More
(22)
Advertisement
Rating: 4 stars
02/29/2016
Made these changes to recipe on the bag Added extra 1/2 tsp baking soda Added extra 1/2 tsp vanilla extract Added extra 1/3 cup flour Used bread flour in place of all purpose flour. Bake on parchment paper!! Refrigerate dough overnight !!! Used an ice cream scoop to form ping pong ball size scoops Baked at 350 for 14 minutes These were PERFECT! Crazy tall and moist. Absolutely.picture perfect! I pulled all the good ideas off everyone's reviews. Read More
(20)
Rating: 5 stars
01/19/2011
I have been using this recipe to make cookies for my family and my husband's family for Christmas for over 10 years. Everyone loves these cookies! The only problem I ever had was the cookies used to come out flat. I eliminated this problem by making the dough the night before and leaving it in the refrigerator. I also recently started using parchment paper on my aluminum baking pans instead of baking spray or butter. The cookies come out perfect now and cleaning the pans is a snap. Since parchment paper comes in rolls and tends to curl up it can be a little tricky getting that first batch on the paper (an extra set of hands is very helpful). Once the pan has been in the oven the paper flattens out and is very easy to work with. Read More
(19)
Rating: 4 stars
09/14/2008
Really good chocolate chip cookies- perfect with a glass of milk. I did find however I needed to add about 2/3 cup of flour once everything was mixed in or it was too sticky. Really good once baked. Read More
(18)
Advertisement