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 Nestle Toll House Chocolate Chip Cookie. It was created by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts, in the 1930s and has been a family favorite since. (source)
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.
buttery, thin cookies
chewy center and crisp outer edges
two types of semi-sweet chocolate morsels inside
just a short refrigeration so the cookies don’t spread too much
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader, Sadie, says: “These are my favorite cookies ever. I’ve made them so many times over the last year, and I follow the recipe exactly each time. I’ve made them for birthdays, work events, and just because. They’re wonderfully gooey and those crispy edges. I love them. Thank you for sharing your recipe.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader, Carly, says: “These are wonderful!! Makes sure you read the notes to chill for 30 minutes as it not actually in the recipes steps! I did brown my butter first then cooled it back down to a soften state to use for a bit more flavor.”
You’ll notice it calls for both brown sugar and white sugar, shortening and butter, then mini chocolate chips and regular chocolate chips. This is all to give the best flavor and texture to the cookies.
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:
Preheat the oven to 375º Fahrenheit. Line cookie sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer (or with a large mixing bowl and hand 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. (No need to combine the flour mixture in an extra 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.
Chill the dough for 30-60 minutes in the refrigerator.
Using a large cookie 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 ½ 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.
Allow the baked cookies to cool on wire racks before storing in an airtight container at room temperature.
You can also store the cookies in the freezer for up to 2 months.
Stir in nuts if you’d like! Pecans and walnuts are excellent in the cookies.These also make a great pan cookie if you don’t have time to bake drop cookies.The calories shown are based on the recipe making 28 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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About Julie Clark
I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.