Few desserts hold as much charm as the classic chocolate chip cookie. Whether it’s the crunch of the golden edges or the gooey, chocolate-studded center, this recipe remains a household staple for a reason.
But where did it come from, and why is it so timeless? Here’s the history, versatility, and some tips to perfect this beloved dessert while showcasing why this is one of the best recipes for any occasion.
The History of Chocolate Chip Cookies
The chocolate chip cookie story begins in 1938 with Ruth Wakefield, the inventor of the Toll House Cookie. This wasn’t just a culinary accident—it was an innovation born of a creative mind blending chocolate chunks into buttery dough.
The recipe quickly became a sensation, leading to an iconic partnership with Nestlé. Over the decades, this dessert has cemented its place in American kitchens, evolving into a canvas for creativity.
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Why This Cookie Recipe Stands Out
This recipe isn’t just about cookies—it’s about crafting the perfect balance of flavors and textures. A mix of dark, milk, and white chocolate chunks ensures every bite has a symphony of sweetness and creaminess.
A hint of nutmeg and a sprinkle of salt add depth, elevating the flavor profile. Whether you prefer crispy edges, chewy centers, or an ultra-soft texture, this versatile recipe has it all.
Tips for Perfecting Your Cookies
- Butter Temperature: Use softened but not melted butter to achieve a creamy consistency for the dough.
- Chocolate Choices: Experiment with your favorite chocolate blends. From bittersweet to semi-sweet or even white chocolate, the options are endless.
- Dough Chilling: For a chewier texture, refrigerate the dough for at least an hour before baking.
- Baking Sheets: Line your pans with parchment paper to ensure an even bake and prevent sticking.
Making It Your Own
The beauty of this dessert lies in its adaptability. Here are some fun ways to personalize the recipe:
- Double Chocolate: Swap out a portion of the flour for cocoa powder for an extra chocolatey punch.
- Nutty Delights: Add toasted walnuts or macadamia nuts for a crunch.
- Gluten-Free Twist: Substitute all-purpose flour with a mix of almond, oat, or rice flours to cater to dietary needs.
Why Chocolate Chip Cookies Are Perfect for Any Occasion
From quick weeknight desserts to impressive treats for gatherings, chocolate chip cookies fit every occasion. Their approachable ingredients make them budget-friendly, while their irresistible flavor ensures they’re a hit every time.
These cookies also make an excellent option for meal prep—freeze pre-portioned dough for on-demand baking.
Elevate Your Dessert Game
This recipe’s versatility makes it the ideal addition to your dessert repertoire. With just a few ingredients and some creative twists, these cookies can go from classic to gourmet.
Whether you’re hosting a party or simply craving a sweet treat, this recipe is guaranteed to impress.
Chocolate chip cookies have stood the test of time, offering a comforting combination of nostalgia and indulgence. Now it’s your turn to bake these iconic cookies and discover why they’re one of the most beloved recipes of all time.
Chopped Chocolate Chip Cookies Recipe
Equipment
- Stand mixer with paddle attachment (optional)
Ingredients
- 2 ½ cups roughly chopped mixed chocolate milk, dark, and/or white; not chips
- 2 ¾ cups all-purpose flour
- 2 sticks unsalted butter softened
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 teaspoons kosher salt plus more for sprinkling
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tablespoon vanilla extract
- 1/8 teaspoon grated nutmeg
- 1 large egg cold
Variations:
- Double Chocolate: Replace 2 cups of flour with Dutch-process cocoa powder.
- Homemade Famous Amos®: Add 1 cup toasted pecans finely chopped.
- Malted Milk Chocolate: Include 4 teaspoons barley malt syrup and ½ cup malted milk powder.
- Maple Walnut: Add 1 ½ cups toasted walnut pieces, ¼ teaspoon cinnamon, and ¼ cup maple syrup.
- White Chocolate Macadamia Nut: Use 1 ½ cups lightly toasted macadamia nuts with white chocolate.
- Gluten-Free: Replace all-purpose flour with 4 oz white rice flour, 4 oz oat flour, and 4 oz teff flour.
Instructions
Prep the Oven and Ingredients:
- Preheat the oven to 350°F and adjust the rack to the middle position.
- Reserve a handful of chopped chocolate, then mix the rest with the flour in a medium bowl. Sift the flour if needed.
Mix the Dough:
- In a stand mixer (or large mixing bowl), combine butter, brown sugar, white sugar, salt, baking soda, baking powder, vanilla, and nutmeg. Mix on low to combine, then increase speed to medium and beat until light and fluffy, about 5 minutes.
- Add the egg and mix until incorporated. Reduce speed to low, add flour mixture, and fold in the chocolate to form a stiff dough.
Shape and Bake:
- Divide dough into either 2-tablespoon portions (large cookies) or 1-tablespoon portions (small cookies). Arrange on a parchment-lined baking sheet, leaving about 2 inches between cookies.
- Sprinkle cookies with reserved chocolate and a pinch of kosher salt.
- Bake until puffed and edges turn golden, about 15 minutes for large cookies or 12 minutes for small. For crunchier cookies, bake an additional 3-5 minutes.
Cool and Store:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 2 days at room temperature.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.