Classic Chocolate Chip Cookies

Chocolate chip cookies
Diana Rattray
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
232 Calories
13g Fat
28g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24
Amount per serving
Calories 232
% Daily Value*
Total Fat 13g 16%
Saturated Fat 4g 18%
Cholesterol 18mg 6%
Sodium 241mg 10%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Protein 2g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These classic chocolate chip cookies are made with the addition of chopped pecans, but feel free to omit them or replace them with more chocolate chips if you aren't a fan of nuts. Or, instead of pecans, add walnuts or brickle bits to the cookie dough.

Chocolate chip cookies, also known as Toll House Cookies, were first created by Ruth Wakefield for her Toll House Inn in Massachusetts. She made them with chopped Nestlé chocolate bars. The recipe—originally called "chocolate crunch cookies"—was published in a Boston newspaper. People wrote to Mrs. Wakefield for the recipe and sales of Nestlé chocolate bars increased. With her permission, the Nestle company began printing the recipe on their semisweet chocolate bar wrappers. In 1939, Nestle began producing and packaging the chocolate morsels we use today.

This is a small batch and makes about two dozen cookies. The recipe is easily scaled up for a larger batch. Make them for your family or take them along to a party or bake sale!


  • 1/2 cup butter (or margarine, softened)
  • 1/2 cup brown sugar
  • 1/4 cup sugar (granulated)
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup pecans (chopped)
  • 1/2 cup semisweet chocolate chips

Steps to Make It

  1. Preheat the oven to 375 F.

  2. Lightly grease a large baking sheet or line it with parchment paper.

  3. In a mixing bowl with an electric mixer, beat ​the butter until smooth and creamy; add the granulated and brown sugars and continue to beat for about 2 to 3 minutes, or until light in color and fluffy. Add the egg and vanilla and continue to beat until well blended. ​​​

  4. In a separate bowl, combine the flour, salt, and baking soda; blend well with a spoon or whisk. Add the flour mixture to the butter and sugar mixture. Stir until thoroughly blended.

  5. With a spoon or spatula, fold in the chocolate chips and pecans, if using.

  6. If desired, chill the dough in the refrigerator for a few hours or overnight.

  7. Drop the batter onto the prepared baking sheet from a teaspoon or small cookie scoop leaving about 2 inches between cookies.

  8. Bake the cookies in the preheated oven for about 10 minutes, or until set and just lightly browned on the bottoms.


  • Butter makes soft and flavorful cookies, but because of the milk and water content in butter, the cookies will be somewhat flatter than those made with shortening. For the best results, chill the dough before you bake the cookies.

Recipe Variations

  • Instead of semisweet chocolate chips, try another flavor. Make the cookies with white chocolate chips or milk chocolate chips. Butterscotch or mint chocolate chips are a few more flavor options.