Chocolate Chip Cookie

Classic American Chocolate Chip Cookies

The Toll House cookie, born in Whitman, Massachusetts in the 1930s, is America's quintessential home-baked cookie: crisp at the edges, chewy in the middle, and loaded with melted chocolate puddles.

Prep

15 min

Cook

12 min

Total

27 min

Serves

24 cookies

Difficulty

Easy

Recipe ingredients

• •230 g (1 cup / 8 oz) unsalted butter, softened to room temperature, not melted
• •200 g (1 cup / 7 oz) light brown sugar, packed; do not substitute with all white sugar if you want the classic chewy texture
• •100 g (½ cup / 3½ oz) granulated sugar
• •5 ml (1 tsp) fine sea salt
• •5 ml (1 tsp) baking soda, fresh, not expired
• •2 large eggs, room temperature
• •10 ml (2 tsp) pure vanilla extract
• •280 g (2¼ cups / 10 oz) all-purpose flour, spooned and leveled, not scooped
• •300 g (1½ cups / 10½ oz) semisweet chocolate chips, or a chopped bar for a more rustic, melty result

Steps

1. 1 Adjust an oven rack to the middle position and preheat to 175 °C (350 °F). Line two baking sheets with parchment paper.
2. 2 In a large bowl, beat the softened butter, brown sugar, granulated sugar, salt, and baking soda with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
3. 3 Beat in the eggs one at a time, mixing well after each, then beat in the vanilla until just combined.
4. 4 Add the flour and mix on low speed only until no dry streaks remain; do not overmix.
5. 5 Stir in the chocolate chips by hand with a spatula.
6. 6 Scoop heaping tablespoons of dough (about 45 g / 1½ oz each) and roll into balls. Place 8 cm (3 in) apart on the prepared sheets — 8 per sheet. For thicker cookies, chill the shaped dough for 30 minutes before baking.
7. 7 Bake one sheet at a time for 11–13 minutes, until the edges are golden brown but the centres still look slightly underdone and glossy. The cookies will continue to set on the hot pan out of the oven.
8. 8 Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Do not eat-test raw dough that contains raw flour or uncooked egg.