Original Toll House Chocolate Chip Cookies

This is the one that started it all, the original Toll House cookie created by Ruth Wakefield in the 1930s, the recipe that gave the world the chocolate chip cookie. Generations of bakers have learned the method by heart, and it still turns out a classic cookie every time.

The technique is all in the sugars. Softened butter is creamed with both granulated and brown sugar, the white sugar helping the cookies crisp and spread while the brown sugar keeps them moist and chewy. Eggs and vanilla go in, then the flour, baking soda, and salt, before you fold through the chocolate morsels and a handful of nuts if you like.

The real secret is not overbaking. Pull the cookies when the edges are golden and set but the centers still look soft, and let them finish on the hot sheet for chewy middles.

Pro Tips

• Use softened, not melted, butter and cream it well with the sugars for the right texture.
• The two sugars matter: brown sugar gives chew and moisture, white sugar gives crisp edges and spread.
• Don’t overbake. Pull the cookies while the centers still look slightly underdone; they set as they cool on the sheet.
• Chill the dough for 30 minutes if you want thicker cookies that spread less.

Variations

• Use semisweet or dark morsels in place of milk chocolate for a less sweet cookie.
• Add chopped walnuts or pecans, or a sprinkle of flaky salt on top.
• Underbake slightly and press a few extra morsels on top for bakery-style cookies.