World's Best Chocolate Chip Cookies

"There's not much to say...the name says it all. These are better than Toll House in our book. I make these every Christmas and it is my standard Chocolate Chip Cookie."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by May I Have That Rec photo by May I Have That Rec
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
6 dozen cookies




  • Preheat oven to 350 degrees.
  • Cream sugars and butter.
  • Add vanilla and eggs and mix well.
  • Combine dry ingredients together and gradually add to creamed mixture.
  • Stir in chips and nuts.
  • Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
  • Bake for 10 to 12 minutes.

Questions & Replies

default avatar
  1. Rosemary M.
    Can I just leave the nuts out or replace with dried fruit. Nut allegy in family
  2. 1LadyKathy
    What is the nutritional information on this cookie
  3. Trish P.
    Hello… can I make the dough and make the cookies the next day or 2? Thank you… Trish Round
  4. giants1013
    Hi. I was just wondering which brown sugar is best to use. Light or dark
  5. Jeannette
    Ingredients added were correct and my cookies came out flat. I didn't roll them in balls used dough as drop cookies. Anyone else have this issue?


  1. sallywithsizzle
    Better than Toll house. Just a quick observation....what is with these people who want to spell out all the changes they made to make them better. Geez...just submit your own recipe and give the baker their accolades. : (
  2. Laudee
    World's Best? Probably! You've got my vote anyway! Gee, Karen, these are really great chocolate chippers. Followed your directions, except I omitted the walnuts/pecans, and they turned out sooooo good. Very easy to mix up and bake. Think I've found a brand new favorite! Thanks so much for sharing. Laudee C.
  3. cmosk06
    Excellent recipe! I too omitted the nuts, but will try the recipe w/ nuts some day! @ 1 1/4" balls it took a lot longer than 10-12 minutes (more like 18-20 for me/my oven which is pretty new) so I just watched them every 2 min. until they were golden brown. I reduced the size to 1" balls after the first round of baking and it still seemed to take a little longer than the recipe's requested time. Otherwise, these are just fantastic, beautiful, and easy cookies!
  4. skluvlee
    If you like thick, dry, cake-like cookies that do not spread out, then these are for you!<br/><br/>I hesitated to give this a one star rating, but the overall ratings are not accurate. Even some of the people that said they would not make this again gave it a 4 star rating. I trusted the ratings (without reading them) and tried it, but I have no idea why other people said they liked them so much. <br/><br/>As soon as my husband bit into it, I could tell he didn't like it. ...And I had to agree with him.... Way too much flour for us! ...going back to the trusted Nestle's Toll House recipe....
  5. PeterDM
    These are, most definitely, the best chocolate chip cookies I've ever had. If you follow the recipe and use fresh ingredients, they will turn out perfect. The few people who have given negative reviews are obviously doing something wrong. I've made these 4 times with perfect results each time.


  1. Joey A.
    I did not start the recipe yet because I'm in progress of the best chocolate chip cookies ever.
  2. Ed R.
    I omitted the nuts (never use them), and used 3/4 cup light brown and 1/4 cup dark brown sugar just to give them a little more flavor and chew. I do this to all the recipes if they just call for light brown sugar. Will add a little more salt next time. I used Ghirardelli 60% Cacao Chocolate Premium Baking Chips and used only 2-1/2 cups. Three cups is waayyy too much in my opinion. Even 2-1/2 is a little much. Might do 2-1/4 next time.
  3. Rachael M.
    I found the original recipe not as good as I was hoping. <br/><br/>I changed: <br/>1/2 cup of white sugar instead of 3/4<br/>Made sure to use unsalted butter<br/>Decreased the flour to 2.25 cups<br/>1/2tsp baking soda, 1/4tsp baking powder<br/>1tsp kosher salt <br/><br/>Came out much better.
  4. vickiegon
    I have made these cookies for many years and they are always a hit. I use pecans because they are cheaper than walnuts and I always have them in my freezer. These cookies are my families absolute favorite. Unlike some cookie recipe's you really need to stick to the actual measurements of these ingredients. I suggest not to substitute margarine for butter. These are easy and delicious every time.
  5. just_because_you_su
    Did everything the recipe said, minus using margarine instead of butter. I'm not sure if that was the big issue, but I didn't care for these cookies. They were very flour-y and cake-like. Moist, yes, but just weren't that great. The chocolate chips I used seemed to save them (Hershey Milk Chocolate chips - half a bag). I'll try another recipe and use butter next time. A little lackluster.


<p>I live in Pa (outside of Philadelphia) and cooking, baking, cross-stitching and reading are my hobbies. <br /> <br />I collect cookbooks and cookie stamps/cutters and have a pretty big collection of both. I am also a fan of all things Amish, so I have quite a collection of things picked up in Reading, Lancaster and surrounding areas here in Pennsylvania. <br /> <br />I have 4 kids, who are the loves of my life and cooking for them and my husband keeps me on my toes! ;) <br /> <br />We bought an ice cream parlor in March 04 and it's been quite an experience! <br /> <br />Note: I love getting feedback on my recipes; all I ask is that you actually *make* them before reviewing them. <br /> <br />Also, if you make changes or substitutions, I'd love to see your suggestions and/or comments, but I'd appreciate no rating at all if it's not made as posted. Too many recipe reviews state margarine subbed for butter (if I list butter, it's REAL butter), different spices, low-fat ingredients, whole wheat flour instead of white, etc. The recipes will not work/taste as intended, so it's really not fair to rate them as such. <br /> <br />I'd also really appreciate it if you refrain from rating a recipe if you overcook or overbake it or it you don't refrigerate or store as listed. <br /> <br />I, of course, will adhere to the above when rating recipes, too! <br /> <br />Thanks and have a great day! <br /> <br />My Rating System: <br /> <br />***** A delicious recipe that was thoroughly enjoyed. It has excellent, detailed directions and is perfect as is. If a dish is especially easy, and I'm on the fence, I will give it 5* for ease even if it's very good instead of great. Something I will definitely make again. <br /> <br />**** Excellent recipe but confusing directions that I will make again in my own less confusing way OR Very good recipe that I'll probably make again if I find the time! <br /> <br />*** Good/OK recipe but probably not something I would make again OR Very Good recipe that doesn't have clear, detailed directions. <br /> <br />** Recipe was edible but not really enjoyed and will not be made again. Work involved not a good trade-off for the end result. <br /> <br />* Not edible and probably an error in the recipe. I feel that I pick recipes with ingredients our family likes, so in my opinion, there's an error somewhere. If there's a chance I made the error, I won't rate the recipe. ;) <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><a href=;current=cookieswapparticip.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /> <br /><img src= border=0 alt=Photobucket /> <br /> <br /><a href=;current=09holidayparticipationbanner.jpg target=_blank><img src= border=0 alt=Photobucket /></a></p>
View Full Profile

Find More Recipes