Original Toll House Inn Chocolate Chip Cookies

This is the original “Got Milk” cookie. There are few things as tasty as hot-out-of-the-oven chocolate chip cookies. These are just like the ones that were waiting for me when I came home from school. The mere aroma brings back all sorts of wonderful childhood memories. They are simple to make, and the raw dough can be stored in the refrigerator for up to a week or held in freezer for up to 8 weeks, so you can scoop out the number of cookies you want to bake and save the rest for later.

Chocolate Chip CookiePrep Time: 15 Minutes
Baking Time: 9 Minutes
Cooling Time: 15 Minutes
Makes About 60 Cookies


2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon pure vanilla extract

2 large eggs

2 cups Choclatique Dark Chocolate Chips, 350-count (per pound)

1 cup chopped nuts, walnuts or pecans (optional)


1. Preheat oven to 375°F.

2. Combine the flour, baking soda and salt in small bowl. Cream the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture.

4. Hand-stir in the Choclatique Dark Chocolate Chips and nuts (if used). Drop by rounded tablespoon onto ungreased baking sheets.

5. Bake for 9 to 11 minutes or until golden brown turning the pan midway to evenly brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ChefSecret: If you are planning to freeze any extra cookie dough, scoop them out as if you were baking them and place them on a baking sheet. Place the baking sheet in the freezer for 2 hours or until they are frozen. Remove from the baking sheet and place them in a zip lock bag. When ready to bake space them out on a baking sheet and let them thaw for 20 to 30 minutes and then bake following the directions above.