BAKING cookies

Chocolate Chip Cookies

April 5, 2011

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. The NYTimes one entrails just way too much of a wait. I want a cookie, and I want it right now. 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.

Chocolate Chip Cookie

Yield: 4 dozen


270g flour
1 tsp baking soda
200g butter (add a tsp of salt to the flour if using unsalted butter)
150g caster sugar
150g brown sugar
1 tsp vanilla extract
2 eggs
350g chocolate chips


  1. Combine flour, baking soda and salt in small bowl.
  2. Beat butter, both the sugars and vanilla in large mixer bowl.
  3. Add eggs one at a time, beating well after each addition
  4. Stir in flour mixture, followed by most of the chocolate chips.
  5. Drop the cookie dough on a baking sheet, leave an inch’s space between cookies. Dot with remaining chocolate chips
  6. Bake in preheated 175°C/350°F oven for 9 to 11 minutes or until golden brown.
  7. Let stand for 2 minutes; remove to wire racks to cool completely.


  • Reply Michelle April 5, 2011 at 12:58 AM

    I love to sprinkle a tad bit of sea salt on mine as well. It is a welcome flavor enhancer.

  • Reply Simi April 5, 2011 at 2:00 AM

    I almost reached into the screen to grab a cookie. These look VERY delicious and tempting!

  • Reply Nishi April 5, 2011 at 2:19 AM

    The chocolate chip cookies looks awesome. Very well photographed :)

  • Reply Helene April 5, 2011 at 4:53 AM

    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.

  • Reply Meenal April 5, 2011 at 8:09 AM

    Where is the butter ?????????

    • Reply The Purple Foodie April 5, 2011 at 2:42 PM

      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.

  • Reply viral April 5, 2011 at 12:04 PM

    you forgot to write the quantity of butter you used for the cookie.

  • Reply Bhavika April 5, 2011 at 12:52 PM

    i think you forgot to mention the butter we must use :)

  • Reply Priti April 5, 2011 at 1:18 PM

    Looks so perfect n yum ….very tempting ….

  • Reply Priya April 5, 2011 at 5:27 PM

    Scrumptious cookies,feel like munching some..

  • Reply Hima April 6, 2011 at 9:57 AM

    Hi, made these last evening…they are absolutely delicious.

  • Reply Cooliemommy April 6, 2011 at 11:57 PM

    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 :)

    • Reply The Purple Foodie April 11, 2011 at 4:40 PM

      Okay, looking that one up right away. Thanks!

    • Reply Momina September 21, 2012 at 12:51 PM

      Hey could you give me americans test kitchen version of the chocolate chip recipe please?

    • Reply Momina September 21, 2012 at 12:55 PM

      Hey could you please give me Americas test kitchen version of this?

  • Reply lo April 7, 2011 at 8:24 AM

    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)

  • Reply tom(Watkins products associate) April 8, 2011 at 4:05 AM

    my post gym sugar craving just went into overdrive

  • Reply ren April 9, 2011 at 1:31 AM

    ooo these loook delicious! :D

  • Reply Pudding Pie Lane April 9, 2011 at 4:06 AM

    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 :)

  • Reply Neeta April 16, 2011 at 11:09 PM

    Can you substitute egg with something else? Like milk?

    • Reply The Purple Foodie April 17, 2011 at 10:55 PM

      Hi Neeta, I’m not sure if it will work in this recipe. Let me know if you give it a shot!

  • Reply Anupriya October 24, 2011 at 9:08 AM

    hi loved ur recipe but can i substitute brown sugar with white sugar? will it change the taste of the cookies??

    • Reply The Purple Foodie November 2, 2011 at 1:16 AM

      More brown sugar – slightly caramel-ly taste and chewier/softer cookies.

  • Reply Shresht Poddar December 4, 2011 at 2:11 PM


    I tried your cookies and they were frickin’ awesome !

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  • Reply ghada January 5, 2013 at 5:48 PM

    Hi i made this and it is great

  • Reply sam April 25, 2013 at 7:26 PM

    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

  • Reply sam May 3, 2013 at 8:22 PM

    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

  • Reply Mona August 1, 2013 at 8:21 PM

    Thanks a ton Shaheen! Just tried them and they came out great. A special thanks to you from my eight year old who thinks they are ” AWESOME”.

  • Reply Andrew September 16, 2013 at 6:35 AM

    Yeah, realtive to the NYTs recipe I’ve cut the butter back by 20%. I’m not fearful of butter in the least, but the recipe was a bit much. Surprisingly, I cut back on the chocolate too as it was overwhelming. Lastly, the NYT recipe calls for about 3.5 ounce scoops (100g) but that makes for a monster cookie, 2.5 ounces is absolutely plenty in my humble opinion.

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