This is our favorite version of the classic Toll House Cookie recipe. Chewy centers with thin, crispy edges. Chocolate chips in every bite!
You know of our love for chocolate chip cookies. There is no more classic cookie recipe than the Toll House Chocolate Chip Cookie. It was created in the 1930’s and has been a family favorite since.
The classic recipe is all over the internet, but I made just a few tweaks to that original recipe to have a cookie that our family thinks is perfect.
Why you’ll love this recipe:
- buttery, thin cookies
- chewy center and crisp outer edges
- two types of chocolate chips inside
- just a short refrigeration so the cookies don’t spread too much
How is this recipe different?
First of all, the original recipe (found here) does not contain any ingredient weights. I was careful to measure the flour and sugar so that you can be sure you get the best texture.
- Half butter and half shortening. Just like with our pie crust, I like to use a mixture of both shortening and butter. Shortening helps the cookies not spread so much, but butter adds all the flavor.
- Room temperature eggs. If you let your eggs rest at room temperature, the cookies will have a slightly lighter texture than if they are cold.
- Mini chocolate chips. I almost always add two types of chocolate chips to my cookies. With mini chocolate chips, you end up with chocolate in every single bite.
- Refrigerate the dough. I refrigerate the dough for 30-60 minutes. This will help the centers of the cookies be chewy while the edges are crisp.
- Use a stand mixer or hand mixer to mix the cookies. This will ensure all of the ingredients get mixed well so that they bake evenly.
- Don’t just dump everything into the bowl. Mix the ingredients in the order than the recipe suggests. This will ensure the best texture of the cookie.
- Save some of the mini chocolate chips for placing on the top of the cookie dough balls. This will make your cookies look pretty.
- Line your cookie sheets with parchment paper or nonstick silicone baking mats.
- Scoop the cookie dough balls as evenly as possible. We made large cookies (about 70 grams of cookie dough per cookie).
- Refrigerate the dough for about 30 minutes.
- Watch the cookies carefully and take them out when the edges are just slightly browned. The centers may not be fully set but that’s ok.
Looking for help with your cookies? Read our articles:
Our Favorite Toll House Cookie Recipe
- ½ cup salted butter room temperature (4 ounces)
- ½ cup shortening
- 3/4 cup granulated sugar 177 grams
- 3/4 cup packed brown sugar 180 grams
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour 293 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup mini chocolate chips divided
- Preheat the oven to 375º Fahrenheit. Line cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer, cream together the butter and the shortening until smooth.
- Add the sugars and beat again until smooth, scraping the sides of the bowl as needed.
- Add the vanilla and eggs. Beat until well mixed.
- Add the flour, baking soda and salt to the mixer bowl.
- Turn the mixer on slow at first just until combined, then turn on medium speed until mixed well, scraping the bowl to make sure everything is evenly mixed.
- Add the semi-sweet chocolate chips and ½ cup of mini chocolate chips. Mix just until combined.
- Using a large cookie dough scoop, scoop the cookie dough onto the baking sheets, leaving 3 inches between each cookie. I made big cookies, ¼ cup cookie dough for each (about 70 grams of dough for each cookie.)
- Press the remaining 1/2 cup of mini chocolate chips into the top of the cookie dough balls.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown.
Love Chocolate Chip Cookies?
Try one of our favorites: