Get your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and nuts, is a treat worthy of dunking. Try them as pan cookies, cut into brownie-like squares.

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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.

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  • 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.

Nutrition Facts

108 calories; protein 1.4g; carbohydrates 12.6g; fat 6.2g; cholesterol 14.3mg; sodium 84.8mg. Full Nutrition
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Reviews (537)

Most helpful positive review

Rating: 5 stars
12/22/2003
Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips. Read More
(705)

Most helpful critical review

Rating: 1 stars
04/08/2011
Apologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am more than willing to try the many suggestions for improvement available on many websites, but why doesn't Nabisco correct this recipe? I'm a very good cook and baker, and these cookies are thinner than anything I have ever baked. Read More
(74)
Rating: 5 stars
12/22/2003
Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips. Read More
(705)
Rating: 5 stars
03/29/2008
HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 tsp. of cinnamon. Add the nuts or don't. HAND MIX EVERYTHING AT THE VERY END. Seems like the majority of the time, these recipes call for too much mixing! If you've taken forever to do this, set it in the refrigerator for 10 minutes. Bake for the 9 minutes. Put the remaining dough back in fridge. Very easy and you will have everyone in your house loving you. :) Read More
(641)
Rating: 5 stars
05/03/2005
This has been the recipe my family has used since I was little, however when it came time for me to make them they always came out flat. By suggestion of my sister in law what I did was used Baking Poweder instead of Baking soda, split the butter with 1/2 crisco butter and 1/2 sweet unsalted butter, doubled the vanilla, and used just 1/4 cup of white sugar and made the rest light brown sugar. I also beat the butters and sugars with my electric beater and slowly added the eggs. Oh and last but not least a packet of instant vanilla pudding just before I added the chips. End result, awesome cookies that were so thick I had to pre-flatten them before going in the oven!! Really thick and chewy.... P.S. I decreased the amount of sugar because with the instant pudding if you don't decrease the sugar it will be a little too sweet. Read More
(375)
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Rating: 5 stars
10/25/2010
I didn't have any flour, so I used breadcrumbs. I hate salt, so I put in chili powder. Butter is fattening--I substituted unflavored gelatin. I didn't have chocolate chips either, so I used ground beef. DELISH YOU HAVE TO TRY THEM! Read More
(146)
Rating: 5 stars
11/07/2003
This is my family's absolute favorite cookie. I always double the recipe and keep the dough handy in my freezer. I do have a few recommendations: 1) Use only half the amount of salt. 2) Use half butter and half margarine instead of all butter. Otherwise, the cookie may turn out too flat. 3) Try refrigerating or even freezing the cookie dough before baking. That will also help the cookie to be less flat. Enjoy! Read More
(143)
Rating: 5 stars
12/14/2003
My favourite chocolate chip cookie - they turn out moist and chewy. I use slightly less nuts, underbake by about a minute to ensure maximum chewiness, and refrigerate the batter for about 15 minutes prior to baking. Great cookie!!! Read More
(94)
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Rating: 1 stars
04/08/2011
Apologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am more than willing to try the many suggestions for improvement available on many websites, but why doesn't Nabisco correct this recipe? I'm a very good cook and baker, and these cookies are thinner than anything I have ever baked. Read More
(74)
Rating: 5 stars
05/27/2006
Hi, I'm from germany. Since I was an exchange student in Canada I just love chocolate chip cookies. I always was disappointed when I bought some at the coffee shop, they just didn't taste like "mom's". So I decided to bake some on my own and found - after comparing with other 5 stars recipies - this recipie. The cookies turned out just great and were realy jummy. I left out the nuts and added 4 tabelspoon of cocoa. We don't have vanilla extraxt here in germany so I used two packets of vanilla sugar. I also mixed the flour, baking soda, salt, cocoa and the chocolate chips in a bag. I put the dough in the fridge for 30 minutes before baking. I also droped the dough with an tabelspoon on a cold baking sheet. Read More
(72)
Rating: 5 stars
12/02/2004
How could this ever be rated below a 5? :) Read More
(60)