Total time 50 mins; 30 mins prep, 15 mins baking time, 5/10 mins cooling; Easy . To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. If you want to know how to make homemade chocolate chip cookies, then look no further. These are really the best cookies I’ve made in ages. This definitely replaces the Nestle recipe. We love them! https://www.olivemagazine.com/recipes/family/chunky-chocolate-chip-cookies Hi Jenn! I make this recipe once or twice a week and they continue to ask for them . I like baking stuff like this so I can share it with my husband’s coworkers and my kiddos. Hi Jenn! The dough was left in the fridge overnight, my oven was at the precise temperature (oven thermometer) and though I don’t have access to King Arthur flour, the flour I did use has a comparable protein content. I love to cook and bake, and I find your recipes to be easy to make and time consuming enough to produce great results. Do you know why that is? The texture is exactly what I have been looking for, and tastes just like the original Toll House. Used the flour I had on hand and I’m pretty sure it was Gold Medal or Pillsbury. Hi Elisa, It should work but be sure to measure by weight, not volume. I followed the instructions exactly, but they turned out quite flat. No other modifications would be necessary. Finally, a chocolate chip cookie with the texture I have long been searching for. It’s not expired but probably has been open for about a year. It may seem strange that I’ve been blogging for eight years but have never shared a single plain chocolate chip cookie recipe with you. I almost never have recipes fail and this one was a big disappointment. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Also, my landlord’s flour has been sitting around for a long time… not sure if that would make a difference…. Next time I’ll use a different All purpose flour brand and see. Already have an account with us? I’d love to hear how they turn out if you try them! Thanks. I have a convection oven and live at high altitude so cooked at a little lower temp a bit longer. They were amazing !!!! Before last night, I was a toll house chocolate chip baker. I will try the recipe out again and see. I am anxiously awaiting the delivery of your new cookbook. I learned from my Italian mom who cooked amazingly each and every night for all 8 of us. Choose the type of message you'd like to post, 30 mins prep, 15 mins baking time, 5/10 mins cooling. This was a winner! This is my first disappointing turnout from the blog and I hope you can figure out what needs to be adjusted so that we can have them turn out looking like yours! New! I have made several of your recipes including this one, and all of them have been yummy and very well liked by my family. Are you using standard measuring cups? Whisk in egg whites and vanilla until smooth. I have tried so many recipes and always end up with flat cookies! I had to cut the recipe since we only used 1 lb. Thank you for the suggestion. My only problem was that I only got 2 dozen cookies . Can I make these ahead and freeze them? Hi Beth, glad you like the cookies! Hi Nicole, So sorry your cookies came out flat! I always have great luck with King Arthur flour so if you make these again, I’d recommend using that. Sounds like either your oven temp was fluctuating or the batter was not mixed evenly. Both my flour and my baking powder were newly opened so maybe that made the difference. Scroll down to the bottom of this article for more information about both. Hi Jewel, I’ve never used either of those to bake these, so I can’t say for sure. Had to throw out the entire batch! First batch in oven melted flat. Last night I made them again but forgot to and the cookies still came out perfectly delicious! 2) I wanted to add some nuts. I usually weigh my flour when baking. We shall see……. So glad you like the recipes, Melvina! Will definitely make again! I don’t have a scoop so I just made the dough into little balls by hand (like meatballs). Do I let it come to room temperature before cooking? Correction … YOUR recipe is the best! Add the egg, vanilla extract and chocolate spread into the creamed butter mixture and, using an electric whisk, mix it all together. Maybe adding ng some proportion of whole wheat flour might help? Hi Jenn Yes I did. Flat cookies – I am trying these again. I realize they wouldn’t have the taste of better quality chocolate. Perhaps they were just a little under baked. Hi Jenn, for your chocolate chip cookies, can I substitute 8 oz Callebut semisweet chocolate instead of bittersweet/milk chocolate and if so, do I need to decrease the amount of sugar? Sometimes I’ll buy the store brand and my cookies are inconsistent; sticking with what works from now on! Unfortunately I do not have access to any kind of electric mixer. Hi Ahleah, I’m sorry that these turned out flat for you! Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. When you scooped the dough into balls, did you make them pretty dense? Back to Toll House. Cream the butter and both types of sugar together in a large bowl until the mixture becomes creamy. Would it affect the final result much? How long did you let the dough cool in the fridge? Can I substitute white chocolate chip with macadamia nuts? Hi Sheri, Definitely cook the cookie dough cold – otherwise the cookies will be flat. It is a keeper! These cookies were (as in they have all been eaten up) delicious! Really waiting for the cook book I experienced the same problem. Please come back and lmk how they turn out! Best cookies ever! Other cookie recipes: Brown Butter Toffee Pretzel Chocolate Chip Cookies You guys, a chocolate chip cookie recipe seems simple enough, right? Hi Brit, Happy to help troubleshoot. Hi, would white sugar work just as fine as brown sugar? A mystery! Hi Jen I’m sorry to say that this recipe didn’t work for me. It would be much easier to put in a recipe box. It is my new FAVE. Thank you! Hi Jenn, thank you for all the wonderful recipes:) I plan to bake these cookies but was just wondering if I could replace the dark brown with granulated brown sugar? Hi Olga, I do think that would help. They were still chewy and crispy at the same time which I like. And, you could experiment by adding a little more flour to part of the batch to see if that makes a difference in the baked cookies. I did pack the dough into a small scoop and I think maybe the ones that turned out flat weren’t packed tightly enough??? Hi Maret, Glad you enjoyed them! My family will be visiting to celebrate my moms 90th bday and I want to bake up these cookies in small batches each evening. Recipes / Dessert. Mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough. Mix the flour, bicarb, baking powder and salt in a bowl. Thanks Ruth. Add the salt and baking soda and beat briefly until evenly combined. Thanks so much! I baked these with my 8-year-old daughter this afternoon and they are so good! Some other thoughts: is it possible you used baking powder instead of baking soda? In fact, I doubled the recipe and froze half the dough for later. I will definitely keep trying. (I did use light brown sugar and semi-sweet chocolate chips though.). Will definitely make these again! Ella – do you have access to molasses? The flour should be fine…and so happy you’re enjoying the recipes , I live in the UK … should I use bicarbonate of soda or baking powder?

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