Originated right here in America in 1938, Ruth Wakefield, creator of Toll House Cookie, introduced the recipe in her cookbook Tried and True. It quickly became an American favorite and so popular that it was highly requested in care packages to American soldiers overseas during World War II. What a way to boost morale!
Since then time has allowed for different versions of the decadent cookie from crisp, chewy, chips, chunks, nutty to gluten free. It seemed everyone and their mother had a recipe, and by all means…please pass the cookie tray.
So, which one stands above the rest? The search resulted in four original “tried and true” batches in the following 4 types of chocolate chip cookies:
Below is the favorite Classic recipe: crispy-on-the-outside, and chewy-on-the-inside. If you prefer Cakey, Soft or Crispy version, the recipes are at the bottom of the page. You’ll be thanking your ‘lucky stars’ for these. Enjoy!
HOW TO MAKE THE ULTIMATE CHOCOLATE CHIP COOKIE
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
- 1¼ cups packed light brown sugar (9 oz/250g)
- ¾ cup granulated sugar (6 oz/175g)
- 2½ cups all-purpose flour, spooned and leveled *(see note below)* (10.5 oz/300g)
- 1½ tsp kosher salt or ¾ teaspoon fine sea salt
- 1 tsp baking soda
- 2 large eggs
- 2 tsp vanilla extract
- 12-ounce bag (2 cups) semisweet or bittersweet chocolate chips
- Flaky sea salt
Whisk the dry ingredients together: flour, salt, and baking soda.
Melt the butter (room temperature). So let it sit for a while, or microwave 1 1/2 of the sticks and then stir in the remaining 1/2 stick to get the desired room temperature real quick.
Stir both sugars together in a large bowl. Use your whisk to break up any clumps. Stubborn clumps? Use your fingers to break them up.
Add the melted butter to the sugars, and whisk vigorously for 1 minute. The mixture will form and pull away from the sides of the bowl. Scrape the sides of the bowl to make sure everything’s in the mixture.
Add one of the eggs to the sugar-butter mixture and whisk until it’s mixed in. Scrape the sides of the bowl before adding the second egg.
Add the second egg and vanilla, and whisk them both in until totally combined. Again, scrape the sides of the bowl to make sure it’s all in the mixture.
Now add the dry ingredients you mixed together earlier. Add them all in one shot and use your spatula to fold it in until combined.
Use your spatula to get to the bottom of the bowl to make sure there are no pockets of flour. Once all stirred in, use your spatula to scrape the sides of the bowl.
Add the chocolate chips. Stir in until they’re evenly distributed.
Let the dough chill in the fridge for 10 minutes to firm a little for easier scooping and allow the flavors to mix to get that awesome toffee taste.
Scoop the dough using a 2-ounce cookie scoop. You can also use a ¼-cup measure. You can fit about 5 or 6 scoops on a parchment-lined baking sheet.
You can prescoop all the dough and let them chill out in the refrigerator for up to 3 days. Scoop them onto a parchment-lined baking sheet and wrap the whole thing tightly with plastic wrap. The longer they sit, the more intense the flavors. The cookies will also bake more evenly, and have a deeper golden-brown color.
Before baking, sprinkle the cookies with some big flaky sea salt. Also called finishing salt, they are big flakes of salt that give you an intense hit of salt when you bite into the sweet cookie.
Bake the cookies at 375º F for 10 to 14 minutes. They’re done when the edges are set and the cookie is beginning to turn golden brown throughout. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
No need to rotate the pan. Oven temperatures vary wildly, so if you don’t have an oven thermometer, please buy one (like this one). The KEY is keeping your eye on them and make sure they don’t burn. If your oven runs really hot, they could be done in around 10 minutes.
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