For my new readers, you may not know this, I’m married to a real cookie monster. I bake him chocolate chip cookies for birthdays, anniversaries, holidays…any excuse for cookies, I’m baking them.
I shared my tips for perfect chocolate chip cookies over a year ago and thought it was time to share them again. I’ve been baking these cookies for almost 30 years…that’s a lot of cookies!
Never flat, always soft and chewy…oh so good.
Read rave reviews from people who tried this cookie recipe on Pinterest!
The recipe I have used for almost 30 years is the Original Nestle Toll House recipe on the back of their Semi-Sweet Chocolate Chips bag. When I make these chocolate chip cookies, I do a few things different – I add extra flour (1/4 cup more), and bake them at 350 degrees F. I mix everything by hand (you can use a mixer). I use ONE large bowl. I only use real butter softened at room temperature and always use fresh baking soda. Once you add the dry ingredients, it’s important NOT TO OVER MIX!
Perfect Chocolate Chip Cookies
- 1 cup Salted Butter/Softened at room temperature
- 3/4 cup Light Brown Sugar – press brown sugar down when measuring
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 cups of All-Purpose Flour (Do Not Sift)
- 1 teaspoon Baking Soda (Make sure it’s fresh- old baking soda can cause flat cookies)
- 1 teaspoon Salt
- 12 oz package of Nestle Semi-Sweet Chocolate Chips
Directions
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugars until they are smooth/creamy.
Next, add eggs and vanilla. Blend well, until smooth/creamy.
Now add flour, then salt and baking soda on top – mix until all the dry ingredients are just blended-Do Not Over Mix! Last, add chocolate chips. Fold the chocolate chips into the dough, until just blended. Do not over mix the chocolate chips with the dough.
Place heaping round tablespoons of dough on an ungreased cookie sheet, approximately one inch apart. I use The Pampered Chef’s Medium size scooper for the dough, it’s the perfect size and I never have to touch the dough ~ love that!
Place cookies in the oven on the middle rack and bake for 9–11 minutes, depending on your oven. Bake until cookies turn a light golden brown. Remove, place cookies on rack to cool. The recipe makes about 3 1/2 dozen cookies. ENJOY! Store cooled cookies in an airtight container.
M&Ms are a great replacement for the chocolate chips or added with them! Pecans & walnuts are a great addition too!
Leni
Hi, I'm from Europe, we don't measure in cups :-). I would really appreciate if you could give me the measurements in grams or tell me what kind of cup I should use. Thank you so much already, I'd love to try those!
Anonymous
Thank you for a great website and all the recipes.
Questions
1. Can I use all brown sugar instead?
2. If eggs are small can I use 3 small eggs?
Katie Bigler
Perfect is misspelled in the title, FYI. Thanks for the recipe!
Katie Bigler
Perfect is misspelled.
dorothy macisaac
Hi: I live in Nova Scotia Canada, I like the Depression cake rec. the old rec are the best
aybe some of your followers have some for the depression era.Thank you for this one.
Dorothy
radiostevie
I made these today and they were delicious! I am in Brazil and it is very hard to find a good cookie! Thanks!
Reagan
Hi!
Absolutely love this recipe, but I am so frustrated lately! I made these about a week ago – they were by far the most delicious cookies I have ever made. (they were so pretty, too!). Anyways, I have attempted this recipe twice after the first batch and haven't been able to get the same results! I can't tell what I am missing:( I know for sure I am not over mixing, and I also bought brand-new baking soda. My cookies are flat and chewy :/ any advice?
Anonymous
I have used the Toll House recipe in the past as well but the last few years my cookies always turn out flat, yummy but flat. Have tried fresh Soda, freezing the cookie sheets between batches (help a little), freezing the dough first. We live in OKC, Ok so I assume that we do not need to adjusted the recipe for altitude? I will try hand mixing as to not over mix the dries in and see if that helps.
Anonymous
We're a mile high. Will this recipe need tweeking?
marysweetlittlebluebird
This summer I moved to over 6000 feet. First attempt of baking, FLAT COOKIES. So I increased my baking temp to 375 degrees F and used this tip – 2 tsp water and only 2/3 cup of each sugar – they turned out perfect. Be sure to use 2 1/2 cups of flour!
Anonymous
These are SO delicious!!! Thank you for sharing!
Anonymous
Just made these…they're amazing! Thanks for sharing!
Anonymous
I use the original Toll House recipe also. But ever since we moved to FL ten years ago, nothing I did would make them turn out like they use to back home in the Midwest. They would always be very flat. Finally, I found out I had to add an extra cup of flour to the original recipe in order for them not to be flat. Hubby is very happy!! lol
Anonymous
Love this recipe! I added 1/2 cup unsweetened cocoa to the creamed butter and sugars for chocolate-chocolate chip cookies. Yum! Also, I'm a huge fan of your Chocolate Crazy Cake. Thank you for sharing, Mary!
Debra Martin
Just made these OMG AMAZING!!
Cassandra
What about dark brown sugar?
Anonymous
Mary, I always prided myself on making a chewy cookie but it's just not happening lately. They come out flat. So you don't use a mixer at all? You must have muscles on muscles! Could over mixing with mixer make them come out flat? I have never had this problem until the last couple of batches I made last week. Sally
marysweetlittlebluebird
Hmmm…maybe your baking soda is old . Next time you bake them, use a new box of baking soda. As long as you are not over mixing when you add the dry ingredients (flour, salt, baking soda), you are fine.
Jeri Bills
I only use Parkay margarine sticks to bake with. Sounds weird, I know, but the flavor is the best.
Kayleigh Peterson
Do you have to use salted butter? Or would it be fine without it?
Mary
Unsalted butter would work fine 🙂 Hope you love the cookies, Kayleigh!
Anonymous
Just wondering if I can add cream cheese to this..thank u
Kayleigh Peterson
Just curious but do you have to use salted butter?
Edna Hampton
can you add chopped walnuts to this recipe
Mary
You sure can, Edna! Thanks so much for visiting, I hope you have a wonderful weekend!
jroth329
Your recipe is the best! My husband and I made a double batch today and they are yummy! Too bad we can't eat them all, but 4 dozen are for a church function on Sunday! Thanks for sharing!
jroth329
Your recipe is wonderful! My husband and I made a double batch of these cookies and they are yummy!
Edna Hampton
can you add chopped walnuts to this
Danni Baird @ Silo Hill Farm
Oh now I want a cookie! I'm going to make some for our trip next week! Thanks for the tips and what a cute pic with the candle!!
Mel@Mellywood's Mansion
yum yum yum love it!
Anonymous
How does this recipe fare frozen? thinking of making a double batch to have on standby
Joel Cassidy
It totally works, roll up in plastic wrap, then foil or bag , then you just slice and bake !
Joel Cassidy
it works perfect roll in saran wrap then in foil, slice N bake after they reach room temp, bake 7 to 8 mins.
Anonymous
Hi there. What brand if butter do u use and the name of the butter. Hope u don't mind me asking
Genieinabottle
Yum, these cookies look delicious!