Hugs & Cookies

December 13, 2012
chocolate chip cookies
The one is hard to come by, but it's out there somewhere. The ultimate chocolate chip cookie recipe that creates a perfectly baked, perfectly formed cookie loaded with divine chocolate pieces. Despite the simplicity, I am always amazed at how many different recipes and techniques there are. To melt the butter or keep it room temperature, refrigerate dough before baking or not, bake for 6, 9 or 11 minutes? Whetever recipe you prefer, making them yourself is always so much better than buying them. Why, then, does everybody say they prefer homemade to store-bought? It's the warm factor. I’m a firm believer that there’s no such thing as a bad chocolate chip cookie, when it's straight from the oven.
I found the recipe for that dream cookie on the back of the Nestlé chocolate chip bag. It's a reliable recipe and makes cookies that are chocolatey and chewy in the middle, nice and crisp around the edges. Just what you want from your chocolate chip cookie, right?
You're welcome.
Just some tips I learnt:
  • use room temperature butter
  • cream the sugar and butter really well (until pale)
  • don't over-whisk the flour mixture as it will make the cookies tough and
  • under-bake the cookies - otherwise they get really crisp
Now, let’s bake and share.

Original Toll House Chocolate Chip Cookies

chocolate chip cookies

By Reem Published: December 13, 2012

  • Yield: 5 dozen small cookies
  • Prep: 15 mins
  • Cook: 9 mins
  • Ready In: 24 mins

This famous classic American cookie is a treat no matter what the age or occasion.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt
  • 1 cup butter softened
  • 3/4 cup granulated white sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups nestle toll house semi-sweet chocolate morsels
  • 1 cup chopped walnuts (optional)


  1. Preheat oven to 350° F (or 176 Celsius) Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  2. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. For softer cookies, under-bake the cookies by 1-2 minutes. May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.


Sarah says:
December 13, 2012 at 2:52 pm

The pictures are adorable! One more killer tip, from the NYT and Orangette– leave the cookie dough in the fridge for 24-72 hours, then thaw and bake for a deliciously caramelized yet chewy-gooey bite.


    Reem says:
    December 13, 2012 at 3:06 pm

    YUm! I’m going to try that – have them in the fridge as we speak :) thanks for the tip!


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