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Classic Chocolate Chip Cookies | Easy, Perfect Recipe

Chocolate Chip Cookie

Calling all cookie monsters! Get ready for chocolate chip cookie nirvana. This recipe is your ticket to chewy, chocolate-studded delights that disappear in a flash. Be warned: with just a handful of ingredients, you may find yourself whipping up these cookies again and again!


Humble Beginnings: Cookie Evolution

  • Colonial Times: Early American cookies descended from simple European “cakes” or biscuits. Butter, sugar, eggs, and spices made these dense, crisp treats. Chocolate wasn’t always the focus—nuts and dried fruits were common.
  • The 1800s: Baking soda became more accessible, causing a shift to lighter, cakier cookies. Recipes in this era suggest that grated or finely chopped chocolate could be included for variation, but these chocolate cookies would be quite different from our modern conception.

Ruth Wakefield & The Toll House Cookie (1938)

  • Who Was Ruth?: Ruth Graves Wakefield wasn’t a housewife who stumbled upon cookies by accident. She was a trained chef, dietitian, and educator who ran the popular Toll House Inn. Creating exceptional desserts was her forte.
  • The “Eureka” Moment: The tale of Ruth running out of baker’s chocolate and substituting a chopped Nestlé bar has a kernel of truth, but it’s likely she was intentionally experimenting. Adding small chocolate chunks aimed to keep them distinct within the cookie, unlike the fully blended chocolate cookies of the time.
  • Recipe Rise: The cookie was a hit at the Toll House Inn. Its recipe reached a wide audience thanks to its feature on a Boston radio program, followed by national newspapers.

The Nestle Toll House Legacy

  • A Sweet Deal: Recognizing the cookie’s potential, Nestle struck a deal with Ruth Wakefield in 1939. They got the right to print her recipe and Toll House name on packages of chocolate chips, designed with pre-scored lines for easy chopping. In exchange, Ruth reputedly received a lifetime supply of chocolate.
  • Mainstream Boom: Thanks to easy to obtain chips, Ruth’s recipe became the standard. World War II further cemented its popularity when soldiers shared these taste-of-home treats with comrades.

Your ‘Classic’ Recipe: Inspiration Breakdown

  • Basic Formula: Your recipe echoes the original Toll House Cookie in its fundamental ratios of flour, butter, sugar, and eggs.
  • Modern Adjustments: Some tweaks are likely present. Your recipe probably calls for slightly less sugar, as tastes have shifted, and using both an egg and an egg yolk adds richness not as typical in the 1930s.
  • Enduring Appeal: The core appeal of chocolate chip cookies lies in their perfect balance of texture (crispy edges, soft center), sweetness, buttery richness, and those comforting melty chocolate bits. No wonder this recipe persists across generations!


StepApproximate Time
Prepping the oven and materials5 minutes
Mixing dry ingredients2-3 minutes
Mixing wet ingredients3-5 minutes
Combining wet and dry ingredients1-2 minutes
Folding in chocolate chips1 minute
Shaping cookie dough balls5-10 minutes (depending on number of cookies)
Baking9-12 minutes per batch
Cooling on baking sheet5 minutes
Cooling completely on wire rack15-20 minutes


Ingredient2-Person Serving
All-purpose flour1 cup
Baking soda1/2 teaspoon
Salt1/4 teaspoon
Unsalted butter (melted)6 tablespoons
Light brown sugar1/4 cup + 2 tbsp
Granulated sugar2 tablespoons
Large egg1
Vanilla extract1 teaspoon
Semi-sweet chocolate chips3/4 cup


Get Started: Preheat & Measure

  1. Oven Ready: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup easy.
  2. Dry Ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set this aside for now.

Mix the Wet Ingredients

  1. Butter & Sugar: In a large bowl, beat together the melted butter, brown sugar, and granulated sugar until fluffy. This takes a couple of minutes with an electric mixer, or you can do it by hand.
  2. Eggs & Vanilla: Beat in the egg and vanilla extract, mixing until well combined.

Combine & Bake

  1. Dough Time: Gradually add the dry ingredients to your wet mixture, mixing until everything is just combined. Be careful not to overmix!
  2. Chocolate Chips: Gently fold in the chocolate chips.
  3. Shape & Bake: Scoop out tablespoon-sized portions of dough, roll them into balls, and place on the prepared baking sheet. Space them a couple of inches apart. Bake for 9-12 minutes, or until the edges are golden brown.

The Finishing Touches

  1. Cool Down: Let the cookies cool on the baking sheet for a few minutes so they firm up.
  2. Fully Cool: Transfer the cookies to a wire rack to cool completely.

Enjoy! These are best enjoyed the same day but will keep for a couple of days stored in an airtight container.

Equipment Required

Nutrition Information

Nutritional FactorNotes
Serving SizeConsider a serving size of 2-3 cookies as a reasonable starting point.
CaloriesChocolate chip cookies are moderately high in calories primarily due to their sugar and fat content.
FatButter and chocolate chips are the major sources of fat, with saturated and unsaturated types present.
ProteinA small amount of protein comes from the egg and a bit from the flour.
CarbohydratesThis recipe offers a significant amount of carbs from sugar and flour.
FiberMost chocolate chip cookies have minimal fiber unless you add ingredients like nuts.
SodiumA bit of sodium from the salt and baking soda.


  • Ingredient Quality: Simple recipes rely on good ingredients. Using quality butter, pure vanilla extract, and your favorite brand of chocolate chips makes a difference.
  • Room Temperature Matters: Eggs incorporate best when at room temperature. Take them out about 30 minutes before baking for optimal cookie texture.
  • Don’t Overmix: Overworking the dough once the flour is added can lead to tough cookies. Gently mix until just combined for that classic soft and chewy texture.
  • Watch the Bake: Every oven is different! Start checking in on your cookies a minute or two before the minimum bake time to avoid overly browned bottoms or dry cookies.

Pros & Cons

✅ Easy to follow recipe with basic ingredients.❌ Not very healthy due to high sugar and fat content.
✅ Customizable with various mix-ins and chocolate types.❌ Can burn easily if not watched closely during baking.
✅ Soft and chewy texture with melty chocolate chips.❌ Requires chilling dough for optimal texture, adding time.
✅ Relatively quick to prepare and bake.❌ May not be suitable for people with dietary restrictions.
✅ Perfect for satisfying a sweet tooth or sharing with friends.❌ Doesn’t provide a significant amount of protein or fiber.


This classic chocolate chip cookie recipe is a true crowd-pleaser for a reason. Simple to make with ingredients you likely have on hand, it delivers the perfect balance of sweetness, buttery richness, and those comforting melty chocolate bits. Whether you go for the traditional version or play around with exciting mix-ins, this recipe is a reliable starting point for your chocolate chip cookie adventures. So, gather your ingredients, preheat that oven, and get ready to enjoy the warm, gooey goodness that is a homemade chocolate chip cookie!


  • 🍪 Accidental Genius
    • Ruth Wakefield, inventor of the Toll House Cookie, wasn’t trying to create a new trend. Instead, her “Eureka” moment likely came from being resourceful – substituting a chopped chocolate bar when baker’s chocolate wasn’t in stock.
  • 🍫 A Sweet Alliance
    • Nestle recognized the goldmine of Ruth’s chocolate chunk cookie. They made her a deal — the recipe printed on their chocolate in exchange for what is rumored to be a lifetime supply of chocolate. Sounds like a win-win!
  • 🍪 World War II Sweetness
    • The recipe’s popularity was supercharged by WWII soldiers sharing these cookies sent from home. These taste-of-home treats offered comfort and brought a wider audience to the chocolate chip cookie craze.
  • 💪 Breaking World Records
    • Imagine a chocolate chip cookie the size of a small swimming pool! Giant cookie creations are serious business, with people pushing the limits year after year for this tasty record.
  • 🍪 Doughy Delights
    • While baking those gooey, perfectly melty cookies is what we usually aim for, eating raw cookie dough has become a phenomenon itself. Though tasty, health experts emphasize baking your cookies (the salmonella risk is real!).


Can I use regular chocolate instead of chocolate chips?

Yes! Chop a chocolate bar into smaller pieces. Keep in mind the chocolate may melt more broadly during baking compared to chips.

My cookies spread too much during baking. What can I do?

Several causes: 1) Too much butter or not enough flour; 2) Oven temperature too high; 3) Baking sheet still warm from previous batches. Chilling the dough before baking also helps minimize spreading.

How do I get crispy edges with a soft center?

Increased white sugar leads to crispier cookies. Adding an extra egg yolk will also promote crispiness. Bake slightly longer to get that golden brown edge.

Can I freeze chocolate chip cookie dough?

Absolutely! Scoop unbaked dough onto a baking sheet, freeze solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple of minutes to bake time.

My cookies came out dry. How do I prevent this?

Overbaking is the likely culprit. Take them out when just barely golden on the edges, as they’ll continue to firm up during cooling. Overmeasuring flour can also lead to dry cookies.

How long do fresh-baked chocolate chip cookies last?

In an airtight container, they’ll keep for 2-3 days at room temperature or about a week in the refrigerator. For longer storage, freeze baked cookies.

Is there a way to make a giant chocolate chip cookie?

Yes! Instead of individual cookies, press the dough into a cake pan or skillet. Bake time will need adjustment based on your pan size.

Can I make this recipe gluten-free?

You can with success! Look for a quality 1:1 gluten-free flour blend that mimics all-purpose flour.

Can I make these cookies using vegan substitutes?

Yes! Try replacing the butter with a vegan butter substitute and substitute the egg with a “flax egg” (1 tablespoon ground flaxseed + 3 tablespoons water) or another egg replacer.

How can I elevate my chocolate chip cookies?

Sprinkle a bit of flaky sea salt right after baking, use high-quality dark chocolate, or add a touch of espresso powder to the dough to deepen the flavor.