Today’s recipe is a famous classic American chocolate chips cookie that is well-loved by many regardless of age.
You can bake them during special occasions or just any day you’re craving for something sweet and chocolaty. I have two favorite classic chocolate chips cookie recipes–one’s from America’s Test Kitchen and this one from Nestle Toll House. They’re two of the best in my opinion.
I found this recipe printed on the back of the packaging of Nestle Toll House’s chocolate morsels. When I tried it, I was convinced it’s going in my favorite recipes collection. It’s very easy to follow and the ingredients are also easy to find.
I mostly followed the original recipe with some slight changes due to personal preference.
I omitted the chopped nuts so I adjusted the measurement of the flour by adding 1/4 cup more (the original recipe uses 2 1/4 cups). I also used an ice cream scoop to scoop the dough onto the baking sheets so the resulting cookies are a bit larger (the original recipe will yield 5 dozens smaller cookies).
Lastly, I used more chocolate chips to add to the individual cookie dough before baking them. It adds more visual appeal after they come out of the oven, and of course makes the cookies extra chocolaty. These cookies are crisp on the edges but soft on the inside. Perfect with a glass of cold milk!
Prep Time: 15 minutes
Baking Time: 20-25 minutes total
Yields: 2 dozens large cookies
Ingredients:
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) softened, unsalted butter
3/4 cup white granulated sugar
3/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips + 1/4 cups for garnishing
1 cup chopped nuts (optional)
Tools/Materials You’ll Need:
Mixing bowls (1 small, 1 large)
Whisk/Fork
Wooden spoon
Ice cream scoop / tablespoon
Baking sheets
Parchment paper/silicone baking mats
Cooling rack
Procedure:
1. Preheat oven to 375ºF (190ºC).
2. Prepare 2 large baking sheets and line with parchment paper or silicone baking mat.
3. In a small mixing bowl, combine flour, baking soda, and salt. Set aside. 
4. In a large mixing bowl, beat together softened butter, white sugar, brown sugar, and vanilla until creamy. Use an electric mixer if you want, but doing manually also works. Just use a wooden spoon and put some muscle in doing it.
5. Add the eggs one at a time, beating well after each addition.
6. Gradually add the flour mixture and stir until well-combined.
7. Stir in chocolate chips and nuts.
8. Use an ice cream scoop to scoop mixture onto prepared baking sheets. If you don’t have an ice cream scoop, use a regular spoon and drop mixture by rounded tablespoons onto baking sheets. Place the remaining chocolate chips on the surface of the dough, about 5-6 pieces on each.
9. Bake for 9-11 minutes on middle rack of the oven until golden turning baking sheet around halfway through to ensure even browning.
10. Let cookies cool on baking sheet for 2 minutes, then transfer to cooling racks to cool completely.
11. Serve with a cold glass of milk. Place remaining cookies in an airtight container. They stay fresh longer at room temperature (up to 3 days in my experience). If you plan to consume them later on, they stay fresh in the fridge for about a week and up to 2 months in the freezer.
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup white granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips + ¼ cups for
- 1 cup chopped nuts (optional)
- Tools/Materials You'll Need:
- Mixing bowls (1 small, 1 large)
- Whisk/Fork
- Wooden spoon
- Ice cream scoop / tablespoon
- Baking sheets
- Parchment paper/silicone baking mats
- Cooling rack
- Preheat oven to 375ºF (190ºC).
- Prepare 2 large baking sheets and line with parchment paper or silicone baking mat.
- In a small mixing bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together softened butter, white sugar, brown sugar, and vanilla until creamy. Use an electric mixer if you want, but doing manually also works. Just use a wooden spoon and put some muscle in doing it.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the flour mixture and stir until well-combined.
- Stir in chocolate chips and nuts.
- Use an ice cream scoop to scoop mixture onto prepared baking sheets. If you don't have an ice cream scoop, use a regular spoon and drop mixture by rounded tablespoons onto baking sheets.Place the remaining chocolate chips on the surface of the dough, about 5-6 pieces on each.
- Bake for 9-11 minutes on middle rack of the oven until golden turning baking sheet around halfway through to ensure even browning.
- Let cookies cool on baking sheet for 2 minutes, then transfer to cooling racks to cool completely.
- Serve with a cold glass of milk. Place remaining cookies in an airtight container. They stay fresh longer at room temperature (up to 3 days in my experience). If you plan to consume them later on, they stay fresh in the fridge for about a week and up to 2 months in the freezer.
*Note: Some tools/products you see in this post can be purchased by clicking the links below (Disclaimer: affiliate links!)
- Good Cook Set Of 3 Non-Stick Cookie Sheet
- Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11
- Pyrex 1118441 Prepware Mixing Bowl Set, 3-Piece, Clear
- NSF Approved Stainless Steel Ice Cream Scoop, 1.75-ounce, Size 24, Red
Made these as ice cream sandwiches. So good!
Nice! Great idea.