This is the recipe for the very first chocolate chip cookie, created by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts, in the 1930s. It’s a classic drop cookie with crisp edges, a chewy center, and melted chocolate throughout—a true American original that still works perfectly today. The key is using a stiff dough and a hot oven, which gives the cookies their signature texture.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 tsp (5 ml) vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (120 g) chopped walnuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium speed until creamy, about 2 minutes.
- Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
- Gradually add the flour mixture to the butter mixture, beating on low speed just until combined. Do not overmix.
- Stir in the chocolate chips and walnuts (if using) with a wooden spoon or spatula until evenly distributed.
- Drop rounded tablespoons of dough (about 1.5 inches / 4 cm in diameter) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 9–11 minutes, until the edges are golden brown and the centers are still soft. The centers will set as they cool.
- Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Tips
- Use room-temperature ingredients: Butter and eggs should be at room temperature for even mixing. Cold butter will create a denser dough.
- Don’t overbake: Pull the cookies out when the centers look slightly underdone—they will continue to bake on the hot sheet. Overbaked cookies become dry and hard.
- Chill the dough (optional): If you prefer a thicker, chewier cookie, chill the dough for 30 minutes before baking. This reduces spreading.
- Substitution: You can use milk chocolate or dark chocolate chips, or chop a high-quality chocolate bar into chunks for a more rustic look.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or alongside a scoop of vanilla ice cream for a classic dessert. They’re also perfect for packing into lunchboxes or sharing at parties.
Variations
- Double Chocolate: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) of unsweetened cocoa powder.
- Oatmeal Chocolate Chip: Reduce flour to 1 3/4 cups (220 g) and add 1 cup (80 g) old-fashioned oats.
- Peanut Butter Chip: Swap the chocolate chips for peanut butter chips and add 1/2 cup (130 g) creamy peanut butter to the butter mixture.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. To keep them soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, freeze the unbaked dough balls on a baking sheet, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough directly, adding 1–2 minutes to the baking time. To reheat baked cookies, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes, or microwave for 10 seconds.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Why did my cookies spread too much? This usually happens if the dough is too warm. Chill the dough for 30 minutes before baking, and make sure your baking sheets are cool between batches.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Let it sit at room temperature for 10 minutes before scooping if it’s too hard.
Can I use a different type of chocolate? Yes, any chocolate chip or chopped chocolate bar works. Dark, milk, or white chocolate all yield delicious results.
How do I get chewy cookies? Use more brown sugar than white (as in this recipe) and slightly underbake them. The brown sugar’s molasses content adds moisture and chewiness.
Is it necessary to add walnuts? No, walnuts are optional. The original Toll House recipe included them, but many people prefer the cookies without nuts. Just omit them if you like.
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