Estimated reading time: 8 minutes

Chewy texture with a crispy edge - that's how we like our chocolate chip cookies! This recipe is based on the classic, Toll House cookie recipe.

Food + Memory: Chocolate Chip Cookies

Hello Everyone, Let's take a stroll down memory lane.

Food and memory are inextricably linked.

 How we taste food presently is colored by our memories of what we have tasted in the past, isn't it?

One of my first sweet food memories is of chocolate chip cookies.

And which recipe were they?

They were cookies made from the Nestle Toll House Chocolate Chip Cookie Recipe.

A stack of cookie goodness

I started baking when I was very young (under 10 years old) and the first thing I can remember baking from scratch was chocolate chip cookies.

This is also the first recipe that I modified - and modified so extensively until eventually, I had my own chocolate chip recipe.

I will have to find that recipe someday and share it with you or perhaps I can try to re-create it one day.

I know, I know, there are better chocolate chip cookie recipes out there but the Toll House one is widely known and experienced by many people.

This recipe is a cultural icon.

Though there are some wonderful chocolate chip cookie recipes that exist, this one is the benchmark recipe for comparison that I think of when I taste and analyze a chocolate chip cookie.

Did I just say that?

Yes, I analyze chocolate chip cookies when I taste them.

When Toll House Chocolate Chip Cookies are made well, they are pretty darn good.

They were the bright spot of my day when I made them a couple of weeks ago on a gloomy, rainy Spring afternoon.

Ingredients

• 2-¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 cup (2 sticks) butter, softened to room temperature
• ¾ cup granulated white sugar
• ¾ cup packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 2 cups (12 ounces) chocolate semisweet morsels
• 1 cup chopped nuts, like walnuts, optional

Recipe Attribution

Below is the Toll House Chocolate Chip Cookie recipe in my words, for the original, check out the back of a 12-ounce bag of chocolate morsels, or on the Nestle site, here.

Chocolate Chip Cookie Recipe Notes

I have found that putting the dough in the refrigerator for at least 20 minutes to half-hour will make the dough easier to handle if it's a warm day and this also helps with reducing cookie spread.

If you do refrigerate the dough, you may need to add an extra minute or two to the baking time.

Kitchen Tools

I use a cookie dough scoop which makes the cookies the perfect shape; the rounded shape also helps with reducing cookie spread.

A cookie scoop keeps your hands a little cleaner too! I have been using an OXO medium cookie scoop and that works well.

The great thing about this recipe is that you can know you will be eating fresh baked cookies in less than a half-hour which makes for great spontaneous baking.

• measuring spoons and cups
• butter knife
• mixing bowl(s)
• stand mixer
• rimmed baking sheet(s)
• silicone baking mat or parchment paper
• cookie scoop
• baking spatula
• regular spatula
• wire cooling rack

Web Story

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If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Thank you for reading and following along!

• This recipe post was originally published on 5/6/2015 and updated and republished on 2/8/2021, video added 5/5/2022