Introduction
The chocolate chip cookie is the undisputed monarch of the baking world—a perfect marriage of buttery, chewy centers and slightly crisp edges, studded with melting pockets of chocolate. This iconic treat was accidentally invented in 1930 by Ruth Graves Wakefield, who ran the Toll House Inn in Whitman, Massachusetts. When she ran out of nuts for a traditional cookie recipe, she substituted chopped-up Nestlé chocolate bars, expecting them to melt into the dough. They didn’t, and the world was forever changed. Our recipe delivers the ultimate Toll House-style cookie: deeply flavorful, perfectly textured, and guaranteed to become your new household favorite.
Ingredients
- 250g (2 cups) All-Purpose Flour
- 5g (1 teaspoon) Baking Soda
- 3g (1/2 teaspoon) Salt
- 225g (1 cup) Unsalted Butter, softened
- 150g (3/4 cup packed) Light Brown Sugar
- 100g (1/2 cup) Granulated White Sugar
- 10ml (2 teaspoons) Vanilla Extract
- 2 Large Eggs
- 340g (2 cups) Semi-Sweet Chocolate Chips or Chunks
Step-by-step Preparation
- **Prepare the Dry Mix and Oven:** Preheat your oven to 190°C (375°F). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. *Tip: Whisking ensures the leavening agent is evenly distributed, leading to uniform rising.*
- **Cream Butter and Sugars:** In a large mixing bowl (or stand mixer), beat the softened butter, brown sugar, and white sugar on medium speed until the mixture is light and fluffy—this usually takes 3 to 4 minutes. *Tip: Proper creaming incorporates air, which is essential for a chewy texture.*
- **Add Wet Ingredients:** Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition until just combined. Scrape down the sides of the bowl as needed.
- **Combine Dough:** Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the flour is almost incorporated. Fold in the chocolate chips with a spatula. *Tip: Stop mixing as soon as the last streaks of flour disappear; overmixing develops gluten and can make the cookies tough.*
- **Scoop and Bake:** Drop rounded tablespoons (or a 2-tablespoon cookie scoop) of dough onto the prepared baking sheets, ensuring they are spaced about 5 cm (2 inches) apart. Bake for 9 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- **Cool:** Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. *Tip: This brief resting period allows the soft center to set without breaking.*
Nutritional Information
A standard large chocolate chip cookie (approximately 60g) typically contains between 200 and 220 calories. The primary macronutrients are carbohydrates (from sugars and flour) and fats (from butter and chocolate). While cookies are high in energy and provide a quick source of glucose, they are generally low in dietary fiber, vitamins, and minerals. Enjoying them in moderation is key to a balanced diet.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, the unbaked dough is excellent for freezing. Scoop the dough into balls, place them on a tray, and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. They can be stored for up to 3 months. To bake from frozen, simply place the dough balls on a baking sheet and add 1-2 minutes to the standard baking time; no need to thaw.
Conclusion
Nothing beats the smell of freshly baked chocolate chip cookies. Serve these warm, preferably alongside a tall glass of cold milk or a scoop of premium vanilla ice cream for the ultimate comfort dessert. For a fun twist, try substituting half the chocolate chips with chopped walnuts, pecans, or dried cherries. Enjoy the sweet, simple pleasure of this timeless American classic!