TMc’s Classic Chocolate Chip Cookies

This is one of my most requested cookies. People just love a good chocolate chip cookie! My recipe is based on the original Toll House recipe with a few tweaks for my personal preference. Basically, these cookies have a tad too much vanilla, salt, and chocolate (not in the recipe: I often throw in extra chips in different sizes depending on what I’ve got partial bags of lying around). Also, I use all light brown sugar and butter for a particular texture and chew. That’s it, I think …

Oh, here’s a freebie: this dough is the base for over half of the cookies I bake. I just change up the chips and extract flavor, and add fruit and nuts as desired. Occasionally I add some dried spices for a particular flavor profile (my date pecan cookies love some ground cardamom in ’em). A few options I have been known to make using this dough recipe as a base include:

  • Chocolate chip-raisin-walnut
  • White chip-cranberry-pecan
  • Date-pecan-toffee bit

Experiment! Enjoy!

TMc’s Classic Chocolate Chip Cookies

Based on the original Toll House recipe, tweaked to my personal preferences. I strongly prefer the crispy edges/chewy middle that using all light-brown sugar produces. This particular recipe is highly scalable – see the recipes notes at the bottom for more info on that topic.
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Servings: 48 cookies
Author: TMc


  • 16 TBSP Unsalted butter (2 sticks – softened)
  • 1-1/2 cups Light brown sugar
  • 2 Large eggs
  • 2 tsp Vanilla extract
  • 1 tsp Kosher salt (plus a pinch)
  • 1 tsp Baking soda
  • 2-1/2 cups All-purpose flour
  • 2 cups Chocolate chips (10-oz bag is about this much, I use Ghirardelli 60% cacao chips as a rule)
  • 1 cup Chopped nuts of choice (optional)


  • Preheat oven to 350 degrees
  • Stir flour, salt and baking soda together in a small bowl with a fork
  • Cream butter and sugar in a mixing bowl until light and fluffy
  • Add eggs and extract and mix well
  • Add dry ingredients and mix well
  • Add chips (and nuts if used) and mix just until incorporated
  • Scoop out dough and place scoops flat side down on parchment paper on baking sheets – no more than 12 per standard cookie sheet
  • Bake for about 12 minutes at 350 degrees until cookies are golden brown
  • Slide parchment with cookies onto cooling racks
  • Let cool completely before bagging or containerizing


This recipe is very easy to scale up and down based on your butter and egg. Like so:
  • 1 stick (8 TBSP) butter + 1 large egg + everything else in the base recipe halved yields approximately 2 dozen cookies
  • 3 sticks (24 TBSP) butter + 3 large eggs + everything else in the base recipe times 1.5 yields approximately 6 dozen cookies
  • …and so on.
My only caution here is that a 1.5 times recipe nearly overflows my 4.5 quart KitchenAid stand mixer bowl. I would not try for more than 6 dozen cookies’ worth of dough in one batch unless you’ve got a really big mixer bowl (at least 6 quart).

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