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

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Chocolate Chip Cookies

Yield: 60

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

This is the classic Toll House Chocolate Chip Cookie Recipe that I first learned to bake cookies with as a child.

Print

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

Instructions

1. Gather your ingredients.
2. Preheat your oven to 375. Line two baking sheets with parchment paper. Using a small bowl, stir together flour, baking soda, and salt, set aside.
3. Using a large mixing bowl, beat together the butter, both sugars, and vanilla extract.
4. Add one egg at a time, beating well after adding each. Add in flour mixture ¼ cup at a time. Add in chocolate morsels and nuts, if desired.
5. Using a cookie scoop or rounded tablespoon, drop dough onto parchment-lined baking sheets. Put the remaining dough in the refrigerator while cookies are baking.
6. Bake 9-11 minutes or until edges are golden brown. Allow to cool on sheets for about 2 minutes and then transfer to wire racks to finish cooling.

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Nutrition Information:

Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 65Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 66mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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