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American

Chocolate chip cookies

Contains egg (no meat or fish)

Classic American cookies with crisp golden edges, chewy centres and pools of melted chocolate, made by creaming butter with brown and white sugar.

Chocolate chip cookies is an American sweet from United States, ready in about 1 hour 18 minutes and made with unsalted butter and dark chocolate (70–85%). It serves 36 and is rated easy to cook.

Start cooking
Sumptuous chocolate chip cookies stacked on a white plate, ready to enjoy.
Photo: Maurício Mascaro / Pexels · Pexels License
Prep
15 min
Cook
33 min
Rest
30 min
Total
1 h 18 min
Serves
36
Level
Easy
Calories
166

Ingredients

36 cookies

Equipment

Method

  1. Step 1

    Beat the butter with both sugars (opens in a new tab) until light and creamy, about 3 minutes. Beat in the eggs (opens in a new tab) one at a time, then the vanilla (opens in a new tab).

  2. Step 2

    Whisk the flour, baking soda (opens in a new tab) and salt together and mix in on low speed just until combined. Stir in the chocolate (opens in a new tab) and nuts. Chill the dough 30 minutes (or up to 3 days) for thicker cookies with deeper flavour.

    • 5 min

    Food safety: Raw dough contains raw egg and raw flour; don't eat it uncooked.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  3. Step 3

    Heat the oven (opens in a new tab) to 190 °C. Scoop 2-tablespoon balls onto lined baking trays, leaving 5 cm between them.

  4. Step 4

    Bake in batches until the edges are golden but the centres still look slightly underdone, 10–11 minutes. Cool on the tray 5 minutes, then move to a rack.

About this dish

Origin
Massachusetts, United States · Well documentedGenerally credited to the Toll House Inn in Whitman, Massachusetts, in the 1930s.Also popular in Canada, United Kingdom, AustraliaMore food from United States
Dish
Snack · Dessert · Sweets & confectionery · Desserts
Cooking method
Oven-baked
Taste
sweet, buttery, rich
Diet
Vegetarian (lacto-ovo) · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Child-friendly · Make-ahead · Freezer-friendly · Portable / lunchbox
Cook more with
Unsalted butter · Dark chocolate (70–85%) · Brown sugar · Sugar · Egg · Vanilla extract
Techniques
Baking

Allergens

  • Contains: Milkfrom unsalted butter, dark chocolate (70–85%)
  • Contains: Eggsfrom egg
  • May contain: Peanutsfrom dark chocolate (70–85%)
  • Contains, can be adapted: Tree nutsfrom dark chocolate (70–85%), walnuts
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour
  • May contain: Soyfrom dark chocolate (70–85%)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

166 kcal per serving

Calculated

1 serving ≈ 36 g · recipe makes 36

Where the energy comes from

  • Protein 5%
  • Carbohydrate 46%
  • Fat 49%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy166 kcal464 kcal
Protein2 g5.7 g
Carbohydrate19.3 g54.1 g
Net carbohydrate18.1 g50.9 g
Sugars10.2 g28.7 g
Added sugars——
Fibre1.2 g3.3 g
Fat9 g25.2 g
Saturated fat5.3 g14.8 g
Trans fat——
Cholesterol24 mg67 mg
Sodium108 mg304 mg
Salt equivalent0.3 g0.8 g
Vitamins & minerals per serving
Potassium
83 mg
Calcium
15 mg
Iron
1.5 mg
Magnesium
22 mg
Vitamin A (RAE)
47 µg
Vitamin C
—
Vitamin D
—
Vitamin B12
0.1 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: walnuts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Take them out while the middles look soft — they firm up as they cool.

Common mistakes

  • Melted rather than softened butter makes cookies spread thin and greasy.

Serve with

  • Serve with a cold glass of milk.

Storage

  • Keep airtight up to 5 days. Freeze dough balls and bake from frozen, adding 1–2 minutes.

Variations

  • Brown butter cookies: Brown the butter, cool it until spoonable, then proceed for a toffee-like flavour.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 15 min

    Mix only until no dry flour remains — overmixing makes it tough and tunnelled.

  2. Rest · about 30 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Bake · about 33 min at 190 °C

    Risen and golden; a skewer in the centre comes out clean or with a few moist crumbs; the top springs back.

  4. Cool · about 5 min

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  5. Start to finish: about 1 h 23 min. Times are a guide — warmth changes everything; follow the cues.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer
  • Cracked or domed top

    Likely causes

    • Oven too hot (crust sets before the centre rises)
    • Too much leavening
    • Overmixed batter

    What to do

    • Lower the oven 10–15 °C
    • Use the exact leavening amount
    • Fold just until combined
  • Dry or crumbly

    Likely causes

    • Too much flour (scooped, not weighed)
    • Over-baked
    • Too little fat or sugar

    What to do

    • Weigh flour, or spoon it into the cup and level
    • Check 5 minutes early
    • Don't cut fat or sugar by more than a quarter without another moisture source

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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