Old Fashioned Chocolate Chip Cookies
These classic old fashioned chocolate chip cookies deliver everything you crave: crispy golden edges that give way to soft, chewy centers loaded with melty chocolate chips. Passed down through generations and inspired by the beloved Toll House recipe of the 1930s, this foolproof recipe uses simple pantry staples and comes together in just 30 minutes — no fancy equipment required.
Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer - Stand mixer is optional but recommended for ease
- Medium mixing bowl - For dry ingredients
- Measuring cups and spoons
- Cookie scoop or tablespoon - Use a 2-tablespoon scoop for uniform cookies
- Baking sheets - 2–3 sheets recommended for multiple batches
- Parchment paper or silicone baking mats
- Wire cooling racks
- Rubber spatula
- Whisk
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour - 281g; spoon into measuring cup and level off
- 1 tsp baking soda - 6g
- 1 tsp salt - 6g
Wet Ingredients
- 1 cup unsalted butter - 226g, softened to room temperature
- 3/4 cup granulated sugar - 150g
- 3/4 cup packed light brown sugar - 165g
- 2 large eggs - at room temperature
- 2 tsp pure vanilla extract - 10ml
Mix-Ins
- 2 cups semi-sweet chocolate chips - 340g
- 1 cup chopped walnuts or pecans - 120g; optional
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats. Position oven racks in the upper and lower thirds and allow 10–15 minutes to fully preheat.
- In a medium bowl, whisk together the flour, baking soda, and salt for at least 30 seconds to evenly distribute the leavening agent. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar together on medium speed for 3–4 minutes until light, fluffy, and pale. Scrape down the bowl sides halfway through.
- Add eggs one at a time, beating for 30 seconds after each, then mix in the vanilla extract. Scrape down the bowl; the mixture may look slightly curdled, which is normal.
- With the mixer on low, add the flour mixture in three additions, mixing just until no white streaks remain after each. Do not overmix — the dough should be thick and pull away from the bowl sides.
- Remove from the mixer and fold in the chocolate chips (and nuts if using) with a rubber spatula using a gentle turning motion. Reserve a small handful of chips to press into the tops before baking.
- Scoop rounded 2-tablespoon balls of dough, roll between your palms, and place at least 2 inches apart on prepared baking sheets (6–8 per sheet). Press 2–3 reserved chips into the top of each ball.
- Bake for 9–11 minutes, rotating pans halfway through, until edges are golden brown and centers look slightly underbaked and puffy. Pull at 9 minutes for chewier cookies, 11 minutes for crispier edges.
- Let cookies rest on the baking sheet for 5 minutes to set, then transfer to a wire cooling rack. Allow at least 15–30 minutes before serving for the best texture.
Notes
- Room temperature ingredients: Set butter out 30–60 minutes before baking so it creams properly; cold butter leads to dense, flat cookies.
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife — scooping directly from the bag adds up to 25% more flour, making cookies dry and tough.
- Don't skip creaming: Beat butter and sugar the full 3–4 minutes to incorporate air; under-creaming results in dense, flat cookies.
- Dough too soft? If your kitchen is warm or the dough seems greasy, refrigerate for 15–30 minutes before baking to prevent excessive spreading.
- Don't overbake: Cookies will look underdone when pulled from the oven but firm up as they cool — overbaked cookies turn hard and dry instead of chewy.
- Salted butter substitute: If using salted butter, reduce added salt to ½ tsp or omit entirely to avoid over-salting.
- Freeze the dough: Shape dough into balls, freeze solid on a baking sheet, then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
- Keep cookies soft: Place a slice of bread in the storage container — the cookies absorb moisture from the bread and stay soft longer.
- Reheat for fresh-baked taste: Warm stored cookies in a 300°F (150°C) oven for 3–5 minutes to restore texture and re-melt the chocolate chips.