The Great Chocolate Chip Cookie

Toll House Chocolate Chip Cookies

This is the recipe that became an American classic, the Toll House Chocolate Chip Cookie by Ruth Wakefield.

Course:  Dessert
Prep Time:  15 minutes
Cook Time:  30 minutes
Total Time:  45 minutes
Servings:  5 dozen


  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups chocolate chips (12-ounce package)
  • 1 cup nuts chopped, optional


  1. Preheat oven to 375 degrees.
  2. Whisk together flour, baking soda and salt in small bowl.
  3. Cream butter, white sugar, brown sugar, and vanilla in mixer.
  4. Add eggs, one at a time, beating well after each addition.
  5. Gradually mix in flour mixture.
  6. Stir in chocolate chips (and nuts) by hand.
  7. Drop by rounded tablespoon onto ungreased baking sheets.
  8. Bake for 9 to 11 minutes or until golde
  9. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Recipe Notes

This recipe was very slightly adapted from the original. I never put nuts in my chocolate chip cookies (to my father's displeasure) and have listed them as optional here. For a more chewy and caramel-flavored cookie, increase the brown sugar to one cup and decrease the granulated sugar to one-half cup.