90-Year-Old Original Chocolate Chip Cookie Recipe – Best Classic Treat
Reimagined Toll House Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 360°F and line two baking sheets with parchment paper.
- In a medium skillet, melt butter over medium heat. Continue cooking until it turns golden brown and fragrant. Transfer to a bowl and let cool 5 minutes.
- Beat browned butter with brown sugar and granulated sugar at medium speed until fluffy. Add eggs one at a time, then vanilla, mixing well.
- Whisk flour, baking soda, and salt together. Gradually fold into butter mixture until just combined.
- Gently stir in toasted walnuts and chopped chocolate.
- Cover dough and chill for at least 30 minutes to prevent spreading.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool 5 minutes on sheets, then transfer to wire racks.
Key Takeaways
- This cookie was born in the 1930s at Toll House, thanks to Ruth Graves Wakefield’s creativity.
- Our twist uses browned butter, toasted nuts, and a short chill for deeper flavor and ideal texture.
- Chopping bars by hand yields those irresistible chocolate shards in every bite.
Reimagined Toll House Chocolate Chip Cookies
I have fond memories of dragging out my mom’s blue KitchenAid mixer just to whip up this timeless cookie. We always followed the classic Nestlé Toll House formula, never knowing we were baking history. Now, nearly a century later, I still turn to Ruth Graves Wakefield’s brainchild—but with a few modern tweaks for maximum chew and flavor.
The Original Chocolate Chip Cookie
Back in the 1930s, Ruth Graves Wakefield ran the Toll House Inn in Whitman, Massachusetts. When she chopped up a Nestlé semisweet bar into her butterscotch cookie dough, chocolate chip cookies were born. Over decades, small tweaks (like pre-measured morsels) made this recipe even more convenient—and it still sits on the back of every Toll House bag today.
What’s New in Our Version
- Browned butter: Adds a nutty depth beyond plain softened butter.
- Toasted walnuts: Briefly roast in the oven or skillet for crunch and aroma.
- Chill time: A quick 30-minute rest keeps cookies from spreading too thin.
Why These Cookies Shine
This updated method guarantees a crisp edge with a chewy center. By browning the butter, you introduce caramel notes that complement the bittersweet chocolate chunks. Toasted nuts balance the sweetness, and a chilled dough step locks in shape and texture. It’s the nostalgic cookie you love, evolved for today’s palate.
Sara Haas
Ingredients
- 1 cup unsalted butter
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup chopped walnuts (lightly toasted)
- 2 (7-ounce) bars semisweet chocolate, chopped into pieces
Directions
- Preheat oven to 360°F and line two baking sheets with parchment paper.
- In a skillet over medium heat, melt butter and cook until it foams and turns golden brown. Transfer to a bowl and let cool 5 minutes.
- Using a mixer, beat browned butter with both sugars on medium speed until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla.
- Whisk flour, baking soda, and salt together. Gently fold into the butter mixture until just combined.
- Stir in toasted walnuts and chopped chocolate by hand for even distribution.
- Cover the bowl and chill dough for at least 30 minutes to prevent excessive spreading.
- Scoop rounded tablespoons of dough onto prepared sheets, leaving about 2 inches between each cookie.
- Bake 10–12 minutes, or until edges are lightly golden and centers still look soft. Cool on the sheet 5 minutes before transferring to a wire rack.
Special Tip
For extra-deep flavor, let the dough rest in the refrigerator overnight. This extended chill enhances caramelization and lets the flour fully hydrate—hello, next-level chew!
