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A recipe for a traditional chocolate chip cookie.

Traditional Chocolate Chip Cookies on Taste and TellPhoto Updated December 2013

I think that everyone has their own opinion about what makes the perfect chocolate chip cookie. It’s kind of like lasagna – everyone has a different version that they grew up with, and no one else’s is quite the same. Some people like theirs soft, while others like it when they have a crunch to them. Some like theirs flat while others like theirs puffy. I would have to say that I fall into the group that likes their chocolate chip cookies soft and just a little bit puffy. I like a cookie that will stay soft for days (if they last that long!) I have tried my fair share of recipes, but have always fallen back on the tried and true Toll House Cookie recipe. It’s true – this is the recipe that my mom made growing up, but I have made my own small change. The original recipe (the one that comes on the back of the package) calls for 1 cup of butter, but as I’ve mentioned on this blog before, we didn’t use a whole lot of butter growing up. I remember having the choice of butter or margarine on the table at holidays for buttering rolls, but I don’t remember my mom ever using it for cooking or baking. She always made her cookies with shortening. When I moved away from home, I was introduced to the flavor that butter brings to a chocolate chip cookie. The only problem with using butter instead of shortening (in my mind at least) was that the butter version produced a thinner cookie, while the shortening version “poofed” a bit more, making a cookie that stayed soft for a long time. So I started using a half cup of butter and a half cup of shortening. This, to me, makes for the perfect chocolate chip cookie!! I also like to under-cook them by a minute or two, just to ensure that they stay nice and soft.

The thing I love about chocolate chip cookies is that they are best when you are using up odds and ends from the baking cupboard. You can do a mixture of different kinds of chocolate chips that are left over, or my favorite combination – half chocolate chips and half peanut butter chips. I have even thrown in a bag of the mini Andes mint pieces before, and that makes a great cookie as well!!

So, I don’t think I will search for a better chocolate chip cookie recipe anymore – this is the one for me!!

Traditional Chocolate Chip Cookie recipe

Traditional Chocolate Chip Cookies
Prep time
Cook time
Total time
A recipe for a traditional chocolate chip cookie.
Serves: about 5 dozen cookies
  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1¾ cups chocolate chips (or peanut butter chips, or mint pieces, or a mixture!)
  • 1 cup chopped nuts, optional
  1. Preheat oven to 375F.
  2. Combine flour, baking soda, and salt in a small bowl. Beat butter, sugars, and vanilla in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and nuts (if using). Drop by rounded teaspoonful onto ungreased baking sheet.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then remove to wire rack to cool completely.
  4. Makes about 5 dozen cookies.
adapted from Nestle

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22 Responses to Traditional Chocolate Chip Cookies

  1. Kelly Mahoney says:

    Cookies are my favorite food group! I was just thinking about doing a “best lunchtime cookie” for my blog because my class has sought out chocolate chip cookies at various locations near our classroom this week.

  2. Anh says:

    Deborah, I baked a batch of chocolate cookies over the weekend, too. No photo though since I sent it to my friend’s place…

    Yours look really good. I will try it out when my cookies craving is on the high again!

  3. Kevin says:

    Those look really good. I like large chocolate chunks in my chocolate chip cookies. I also like to keep the cookies in the fridge so that the chocolate is solid and has a distinctly different texture.

  4. Valli says:

    I like the 1/2 & 1/2 version. I always bake with butter..even my Rice Krispie Squares have butter!!

  5. FindingLaDolceVita says:

    I like them big and crunchy with macademia nuts. Served with a cold glass of milk and I get to dunk away! Toll House cookies are a classic. You can’t go wrong 🙂

  6. Kelly-Jane says:

    Gorgeous cookies Deborah! I like them soft too 🙂

  7. Kate says:

    deborah these seem like the ones for me too…Toll House cookies…mmm:p

  8. April says:

    I will take a large glass of cold milk with these!

  9. glamah16 says:

    I totally agree with you about the butter shortening combo. I just tried tried that out of neccesity and was pleased witht the result.Your cookies look so good. I will post my pie results and the runnerups next week after the contest.

  10. Abby says:

    I LOVE chocolate chip cookies – thin and chewy for me! And as for them being (almost) Tollhouse – there’s a reason they’re called “classics”, right?!

  11. MyKitchenInHalfCups says:

    Deborah that’s the recipe I use! and I love doing half chocolate and half peanut butter! but never put mint with chocolate . . . I guess that is one no no for me.

  12. KJ says:

    We are opposite, I like mine flat and crispy. I love them just out of the oven when the chips are still melted. Yummy.

    We don’t have shortening here in Australia. Everything is cooked with butter or margarine.

  13. Truffle says:

    No wonder everyone loves these. They look just fantastic! I’d love a plateful!

  14. Cynthia says:

    Hey, that’s a useful observation you made there about the butter making the cookie thinner and the shortening giving a little proof. Very useful, thanks.

  15. Belinda says:

    A good chocolate chip cookie is hard to beat, and yours look perfect, Deborah! I have never tried the half butter/half shortening trick, so thanks for that tip. I always tend to overbake my cookies…its a habit, plus, I love crunchy…and its so true what you said, everyone likes their chocolate chip cookies a certain way. 🙂

  16. sunita says:

    Your cookies look perfect…I love them big, soft and chewy 🙂

  17. Elle says:

    Completely agree…the Original Toll House recipe is hard to beat, especially if you jazz it up a bit with that mix of chip flavors, etc. Making it half butter and half shortening is genius. I’ll come over and have a few, OK?

  18. eatme_delicious says:

    I’m searching for the ultimate chocolate chip cookie recipe (well my person ultimate one) right now. I’m happy to see you’ve found yours! So far I think the Neiman Marcus recipe is closest. It’s soft and retains it’s shape instead of being flat and buttery or crispy. I need to get some of those Andes mint pieces at Christmas time so I can bake cookies with them!!

  19. Emilie says:

    I made chocolate chip cookies today, too! I agree with you; Tollhouse is the way to go. I’ve used many different recipes, but I think this one is perfect. Alton Brown’s chewy chocolate chip cookies are good, too.

  20. Carrie says:

    You’re so right. I’m incredibly partial to my own chocolate chip cookie recipe! I’ve tried others but still always secretly think my own are the best! (so much for keeping it a secret hu?)
    Just last night I tried a new recipe and it flopped. After I was done, I wished I had just used the tried and true!

  21. Amanda at Little Foodies says:

    Your cookies look great!

    This past weekend I was looking for recipes that would use chocolate and peanut butter, either a cake or a cookie. I ended up making flapjacks instead.

    I don’t think we can get peanut butter chips in England! Probably a good thing.

  22. Margie says:

    this recipe is my fave, but i go all butter. and i cook mine on stoneware. crispy on the outside, chewy on the inside.

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