Chocolate chip cookies are the kind of snack you should always have around the house. It makes people happy. And more so, when you dot them with chocolate chips right before baking.
When I discovered the thrills of baking, chocolate chip cookies were amongst the first things I tried. And I tried a lot of them. Let’s just say that they were versatile in their functions ranging from being a frisbee substitute to bird food.
The chocolate chip recipe I used in the past is lovely and wonderfully crispy around the edges, but a tad greasy. While the NYTimes one’s just way too frou frou: I want a cookie, and I want it right now. I’m really not going to wait for my cookie dough to rest in the refrigerator for a day (or three!). Just to make sure I wasn’t missing out on anything, I tried the recipe, and I think I’m okay with sticking to simpler recipes like this one. Although, I do enjoy the tip from NYT about sprinkling some sea salt on the cookie right before baking. It pleasantly cuts the sweetness.
This chocolate chip cookie recipe is the famous Nestle Toll House cookie recipe that came with a strong endorsement from a friend. And when I looked up the ingredients, it turned out to be very similar to the chocolate chip cookie recipe I’ve been using; difference being that I used baking powder instead of baking soda and made tiny variations in measurements.
Chocolate chip cookie tips:
- Refrigerate the cookie dough for 20 minutes if you don’t want a cookie that spreads out too much.
- Chocolate chips are engineered to stay firm despite the oven heat. Use feves/callets of dark chocolate instead if the tiny choco chips for chocolate that oozes in your mouth.
- Cookie structure: For a rustic, irregular look (like the kind in the photo), scoop the dough on the baking sheet with an ice cream scoop, or two spoons. For more uniform cookies, roll it into a ball and place it on the baking sheet. Flatten it a little with two fingers.
- This recipe works beautifully even when halved.
Chococolate Chip Cookie
Yield: 4 dozen
Ingredients
- 2 ¼ / 270g cups flour
- 1 tsp baking soda
- 1 cup / 200g butter (add a tsp of salt to the flour if using unsalted butter)
- 3/4th cup / 150g caster sugar
- 3/4th cup / 150g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups / 350g chocolate chips
Method
- Combine flour, baking soda and salt in small bowl.
- Beat butter, both the sugars and vanilla in large mixer bowl.
- Add eggs one at a time, beating well after each addition
- Stir in flour mixture, followed by most of the chocolate chips.
- Drop the cookie dough on a baking sheet, leave an inch’s space between cookies. Dot with remaining chocolate chips
- Bake in preheated 175°C/350°F oven for 9 to 11 minutes or until golden brown.
- Let stand for 2 minutes; remove to wire racks to cool completely.
{ 28 comments… read them below or add one }
I love to sprinkle a tad bit of sea salt on mine as well. It is a welcome flavor enhancer.
I almost reached into the screen to grab a cookie. These look VERY delicious and tempting!
The chocolate chip cookies looks awesome. Very well photographed :)
I know that you are saying that the NY Times CCC is too frou-frou but it’s one of the best one I have ever baked. I have to say that yours looks really good also.
Where is the butter ?????????
Yikes, yes. I’m using this new recipe app that I’m learning to use (back end thing), and I’m just getting used to it.
you forgot to write the quantity of butter you used for the cookie.
hi
i think you forgot to mention the butter we must use :)
Looks so perfect n yum ….very tempting ….
Scrumptious cookies,feel like munching some..
Hi, made these last evening…they are absolutely delicious.
While toll house recipe is undeniably classic, if you are a true chocolate chip cookie affecianado you must try “America’s Test Kitchen” version. Of all the chocolate chip cookie recipes I have tried, that one hits the spot for me. And no 3day waiting :)
Okay, looking that one up right away. Thanks!
Hey could you give me americans test kitchen version of the chocolate chip recipe please?
Hey could you please give me Americas test kitchen version of this?
Yum. Chocolate chip cookies are one of my very favorite downfalls. Sprinkle a bit of salt on each of these before baking, and sub in some dark chocolate chips, and I’m in heaven!
I’ll also second the admiration for the America’s Test Kitchen/Cooks Illustrated recipe. It uses melted butter, and it’s fabulous. (and I’m not usually a fan… believe it or not)
And a second vote for the recipe. How can I not?!
my post gym sugar craving just went into overdrive
ooo these loook delicious! :D
I think one of the best parts of making the cookies is eating the dough at the end! I would certainly liked to eat the dough at the end of this one, they look goooood :)
Can you substitute egg with something else? Like milk?
Hi Neeta, I’m not sure if it will work in this recipe. Let me know if you give it a shot!
hi loved ur recipe but can i substitute brown sugar with white sugar? will it change the taste of the cookies??
More brown sugar – slightly caramel-ly taste and chewier/softer cookies.
Hi,
I tried your cookies and they were frickin’ awesome !
Hi i made this and it is great
Hi Shaheen
Awsome cookies
Made a batch now n used chocolate callets from delta instead of choc chips n its super yummy
Also made some pesto n coated d fish n sauteed n served with mashed potatoes. Cant ask for more
Thanxs again. I m enjoying experimenting with yr recipes n I luv d accuracy in measurements specially where baking is concerned
At last I baked these cookies n by the time I m writing to you I have already wolfed down 5 cookies.
I cant have enough
Its so yummy
Thanxs Shaheen
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