Classic Chocolate Chip Cookies

Chocolate chip cookies
Diana Rattray
Ratings (36)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
232 Calories
13g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 24 servings
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 chips cookies are made with chopped pecans, but feel free to omit them or replace them with more chocolate chips if you aren't a fan of nuts. This is a small batch and makes about two dozen cookies. The recipe is easily scaled up for more. 

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 Nestle 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 Nestle chocolate bars increased. With her permission, the Nestle company began printing the recipe on their semisweet chocolate bar wrappers. In 1939, Nestle began packaging the chocolate morsels we use today.

Ingredients

  • 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 2 tablespoons sifted all-purpose flour
  • 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. Heat the oven to 375F.

  2. 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 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 blended.

  5. Fold in the chocolate chips and pecans, if using.

  6. If desired, chill the dough in the refrigerator for about 10 minutes.

  7. Drop the batter onto the prepared baking sheet from a teaspoon, leaving about 2 inches between cookies. Bake for about 10 minutes.

Tip

  • 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.