A chocolate chip cookie is a drop cookie that includes chocolate chips or chopped chocolate pieces in the dough. They are a classic American treat to taste, even if they’re cakey, fudgy, flatten, pale, … they still go in no time, so just make sure to bake enough!

Origin and history

Toll House cookies, more known as chocolate chip cookies are a type of drop cookies that originates from the United States. Their invention is credited to Ruth Wakefield in the early 1930s at Toll House Inn which was a popular restaurant that featured home cooking, in Whitman, Massachusetts.

According to the story, Ruth Wakefield developed this recipe in 1933 by using a Nestle semi-sweet chocolate bar for her chips. In the years that followed, the Wakefields enjoyed an amicable relationship with the Nestle Company, which featured the cookie recipe on the wrapper of its candy bar, promoting its spread in the United States particularly and around the globe. Though Ruth has made the chocolate chip cookies famous, we will probably never know if she was the first person to add chocolate pieces in cookies.

Ruth Wakefield’s book Toll House Tried and True Recipes was first published in 1936 by M. Barrows & Company, New York, and enjoyed 27 printings (December 1930-September 1952). The 1938 edition of the cookbook was the first to include the recipe “Toll House Chocolate Crunch Cookie“.

Notes and tips

Here are somme of our tips to have perfect chocolate chip cookies:

  • First, what makes a great chocolate chip cookie is the Chocolate Chips so use a good quality of semi-sweetened chocolate. We’ve used a mix of a chopped chocolate bar, semi-sweet dark chocolate chip, and white chocolate chips but you can use one flavor or a mix of whatever chocolate chips you have.
  • For the flour, we’ve used all-purpose flour for the recipe. Just avoid low gluten flour since it will result in flatten cookies. If the cookies are too cakey, then you probably added too much flour or too many eggs. For precise results, weigh the flour instead of using cups. Lastly, you can substitute the all-purpose flour with gluten-free flour but beware that it will change the texture of the cookie.
  • We’ve used softened unsalted butter in our recipe. We’ve chosen to cream butter instead of melting it to have thick, chewy texture but you can use melted butter to have thin, crispy cookies, just don’t forget to chill them before cooking otherwise they’ll flatten too much.
  • In our recipe, we’ve used only brown sugar but you can use a mix of brown sugar and white granulated sugar since the moisture in brown sugar will result in soft and chewy baked cookies while white granulated sugar will help the cookies to spread.
  • To have perfect and uniform-sized cookies, use an ice cream scoop to get them nice and thick.
  • It’s always recommended to let chill the cookies in the fridge at least 30 minutes, otherwise, the butter will be too warm and cookies will spread on the pan.

Finally, there are a ton of chocolate chip cookies recipes and everyone has their own personal recipe but in my opinion, even if the cookies are imperfect, they’re always great and any chocolate chip cookie is delicious as long as you prepare and bake it from scratch.


It’s preferable to serve the chocolate chip cookies warm with a glass of cold milk.


  • Chocolate chocolate chip cookies;
  • Oatmeal raisin cookies;
  • Peanut butter cookies;
  • M&M cookies;
  • Schtafft’s butterscotch cookies;
  • Banana drop cookies;
  • The Neiman Marcus cookies;

Chocolate chip cookies

A chocolate chip cookie is a drop cookie that includes chocolate chips or chopped chocolate pieces in the dough. They are a classic American treat to taste, even if they're cakey, fudgy, flatten, pale, … they still go in no time, so just make sure to bake enough!
Prep Time 20 minutes
Cook Time 10 minutes
Resting time 30 minutes
Total Time 1 hour
Course Cookies, Dessert
Cuisine American
Servings 30 cookies
Calories 170 kcal


  • 270 g all-purpose flour
  • 200 g brown sugar
  • 225 g butter
  • 2 eggs
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 300 g chocolate, chopped and chips


  • Preheat oven to 350ºF (180°C) and line baking sheets with parchment paper.
  • In a bowl combine the flour, baking soda, and salt.
  • In a large beat the butter, brown sugar and vanilla extract until creamy, about 2-4 minutes.
  • Add eggs, one at a time, and mix until fully incorporated.
  • Gradually beat in the flour mixture.
  • Stir in the chocolate chips.
  • Roll the dough into balls about 3 tablespoons each or you can use an ice cream scoop.
  • Place 8 balls of dough onto each cookie sheet, since they'll spread once cooked.
  • Decorate with a few more chocolate chips on top of the dough balls for looks, if desired.
  • Bake the cookies for 10-12 minutes.
  • Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Keyword American, Chocolate, chocolate chip, cookies, Dessert
Nutrition Facts
Serving Size : 1 cookie
Servings Per Container : 30 cookies

Amount Per Serving
Calories 170 Calories from Fat 84.6
% Daily Value*
Total Fat 9.4g 14%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 118mg 5%
Total Carbohydrate 19.4g 6%
Dietary Fiber 0.6g 2%
Sugars 11.7g
Protein 2.1g 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1. Wikipedia - Chocolate chip cookie: www.wikipedia.org.
2. Food Timeline - Cookies, crackers & biscuits: www.foodtimeline.org.