Easy Chocolate Chip
Cookie Recipes

Including the original Toll House and the $250.00 chocolate chip cookie recipes.


As cookie lovers, you and I have read or heard about what happened at the Toll House Inn around 1930. The innkeeper, Ruth Wakerfield, cut up a bar of semisweet chocolate and hurriedly added it to her cookie dough. She hoped that the chocolate pieces would melt completely as the cookies baked.

As it turned out, the chocolate pieces kept their shapes, and the rest is history…


Pleasant history should have many opportunities to repeat itself. In that spirit, I am pleased to share with you my collection of easy chocolate chip cookie recipes, starting with the following video:


Chocolate Chip Peanut Butter Cookies 2

These cookies have amazingly unbelievable texture and taste. They are crisp, crunchy, loaded with chunks of milk chocolate and plenty of peanuts. They also travel very well.

You can use any proportion of peanuts and chocolate chips as long as the total equals 3 cups.

Quick oatmeal ½ cup
Dark brown sugar - fresh ¾ cup
Granulated sugar 1/3 cup
All purpose flour 1¼ cups
Baking soda ½ tsp
Salt ½ tsp
Unsalted butter, slightly firm 1 cup or 2 sticks
Creamy peanut butter 1 cup
Light corn syrup 2 Tbsps
Egg 1 large
Vanilla extract 2 tsps
Total semisweet chocolate and
Salted peanuts 3 cups
  • Preheat oven to 375 degrees F., and line cookie sheets with parchment paper.

  • Process oatmeal and sugars (both brown and granulated) for about 3 minutes or until finely ground and powdery.

  • Combine flour, baking soda, salt and set aside.

  • Cream butter until smooth and light in color. Mix in peanut butter and corn syrup.

  • Add oatmeal-sugar mixture and mix for 2 minutes. Add egg and vanilla extract and mix well.

  • Incorporate the dry ingredients and mix just until blended. Gently fold in chocolate chips and peanuts.

  • Form dough into balls slightly smaller than a golf ball and place on parchment-lined cookie sheets, spacing about 3" apart. Then flatten slightly to about ½ inch in thickness.

  • Bake for 10 minutes or until edges begin to turn golden brown. Cool cookies on baking sheets for about 2 minutes before transferring them to wire racks to cool completely.

This chocolate chip cookie recipe yields about 4 dozen 3" cookies. Store them in air tight containers for up to 1 week. You can also freeze them.


Classic Chocolate Chunk Cookies

These helpful tips along with simple chocolate chip cookie recipes, such as this classic one, are a great place to start for many first-time bakers.

  • Use melted butter instead of softened butter if you like your cookies to have a soft texture and a nutty flavor.

  • Do not overbake. Overbaking will remove moisture from cookies more than necessary and make them crisp.

  • Substitute vegetable shortening for butter or margarine to reduce spread.

  • Use fresh and soft brown sugar.

  • Due to carry over baking. Cookies are not finished baking until completely cool.

Ingredients for this chocolate chip cookie recipe are:

All purpose flour 3 cups
Baking soda 1½ tsps
Baking powder 1½ tsps
Salt 1½ tsp
Unsalted butter, melted 1 cup or 2 sticks
Brown sugar ¾ cup
Granulated sugar 1½ cups
Eggs 3 large
Vanilla extract 1 Tbsp
Chocolate chips 3 cups
  • Preheat oven to 350 degrees F., and line cookie sheets with parchment paper.

  • Combine flour, baking soda, baking powder, salt and set aside.

  • Cream butter and sugar (granulated and brown) until the mixture is light in color and fluffy.

  • Add eggs and combine well. Stir in the flour mixture and combine just until evenly incorporated.

  • Fold in vanilla and chocolate chips.

  • Drop dough by tablespoonful onto parchment-lined cookie sheets, spacing about 2" apart.

  • Bake for about 15 minutes or until center of cookies is barely firm to touch.

  • Let cookies cool on baking sheets for about 2 minutes before transferring them to wire racks to cool completely.

This chocolate chip cookie recipe yields about 3 dozens cookies. Store them in air tight containers for up to 1 week.


Rum-Raisin Chocolate Chip Cookies 1

The first time I baked these chocolate chip cookies, I could not stop myself from munching on them all day. They are so addictive, and it is not because of the rum, mind you! :-)

The best part about this chocolate chip cookie recipe is that you can freeze the dough for up to a month without losing its quality. What a relief and time saving it must be if you are coordinating a gathering.

I like to use quality dark rum because it is less sweet and has a stronger flavor than light rum. I also soak raisins in rum for at least 6 hours before attempting to put all other ingredients together. Without further ado, here are the ingredients.

Raisins 1 cups
Dark rum ¼ cup
Unsalted butter, softened 1 cup or 2 sticks
Granulated sugar ¾ cup
Dark brown sugar 1 cup
Eggs 2 large
Vanilla extract 1 Tbsp
All purpose flour 2½ cups
Salt ½ tsp
Baking soda 1 tsp
Semisweet chocolate morsels 2 cups
  • Marinate raisins in rum for at least 6 hours or overnight.

  • Preheat oven to 350 degrees F., and line cookie sheets with parchment paper.

  • Creaming butter and sugar (granulated and brown) together until light in color and fluffy.

  • Add eggs, vanilla extract and mix well.

  • Slowly add flour, baking soda, salt and combine just enough to moisten.

  • Gently fold in the rum soaked raisins, rum, and chocolate chips. Cover and let the dough rest for 10 minutes.

  • Drop dough by tablespoonful directly onto parchment-lined cookie sheets, spacing about 2" apart.

  • Bake for about 10 minutes or until edges are brown but cookies are still soft.

  • Cool them on baking sheets for about 5 minutes before transferring to wire racks to cool completely.

This chocolate chip cookie recipe yields about 5 dozen delicious cookies. Store them in air tight containers for up to 1 week.


Sour Cream Chocolate Chip Cookies 1

These cookies are deliciously moist on the inside and crispy on the outside. If you like sour cream, you will adore this chocolate chip cookie recipe.

Unsalted butter, softened ½ cup or 1 stick
Granulated sugar 1 cup
Dark brown sugar 1 cup
Eggs 2 large
Vanilla extract 1 tsp
Sour cream ½ cup
All purpose flour 2 cups
Baking soda 1 tsp
Salt 1 tsp
Raisins 1 cup
Bittersweet chocolate bar 12 oz
Chopped into ¼ inch or smaller
  • Preheat oven to 375 degrees F., and line cookie sheets with parchment paper.

  • Cream softened butter and sugar (granulated and brown) until light in color and fluffy.

  • Beat in eggs, vanilla and mix well. Mix in sour cream.

  • Gently stir in flour, salt, baking soda just long enough to moisten. Fold in chocolate chips and raisins.

  • Drop dough by tablespoonful onto parchment-lined cookie sheets, spacing about 2-inches apart.

  • Bake for about 12 - 15 minutes or until golden brown. Center of cookies is barely firm to touch. Cool cookies on wire racks.

This chocolate chip cookie recipe yields about 50 cookies. Store them in air tight containers for up to a week.


The $250.00 Chocolate Chip Cookie Recipe 3

To get even at Neiman-Marcus, a lady decided to spread around this chocolate chip cookie recipe. The store had deliberately charged her $250.00 for it instead of $2.50 as she thought.

I baked these cookies and they were indeed delicious. However, I used ½ cup of light brown sugar instead of ¾ cup, and ¼ cup of granulated sugar instead of ½ cup.

By the way, Neiman-Marcus assured that the store had never charged anyone for a recipe. Here is the unaltered version.

All purpose unbleached flour 2 cups
Salt ½ tsp
Baking soda 1 tsp
Baking powder 1 tsp
Old-fashioned oatmeal 2½ cups
Semisweet chocolate morsels 12 oz
Unsalted butter 1 cup or 2 sticks
Light brown sugar, packed ¼ cup
Granulated sugar ½ cup
Vanilla extract 1 tsp
Eggs 2 large
Milk chocolate 4 oz
cut into small pieces
Walnuts, medium-sized pieces 6oz
  • Preheat oven to 375 degrees F., and line cookie sheets with parchment paper.

  • Combine flour, baking powder, baking soda, salt and set aside.

  • Process small pieces of milk chocolate along with oatmeal for about 25 seconds, or until both oatmeal and chocolate are almost powdery.

  • Cream butter, sugars (both brown and granulated), and vanilla until light in color and fluffy.

  • Beat in eggs. Then add dry ingredients and oatmeal mixture, mix just until evenly incorporated.

  • Gently fold in chocolate morsels and walnuts.

  • Drop cookie dough by tablespoonful onto parchment-lined cookies sheets, spacing about 2" apart.

  • Bake for about 14 minutes, or until cookies are lightly colored and barely firm to touch.

  • Cool on baking sheets for about 2 minutes before transferring cookies to wire racks to cool completely.

This chocolate chip cookie recipe yields about 50 cookies or approximately 3 lbs. Store them in air tight containers for up to a week.


The Original Toll House Chocolate Chip Cookies 3

Ruth Wakerfield kept her chocolate chip cookie dough cool before putting it in the oven. I tried refrigerating the dough for about 30 minutes before shaping and baking it. The cookies turned out great and had a much nicer golden brown color.

I have read that Mrs. Fields also refrigerates her chocolate cookie dough before shaping and baking it. Just make sure that the dough does not become too hard.

Unsalted butter 1 cup or 2 sticks
Granulated sugar ¾ cup
Light brown sugar, firmly packed ¾ cup
Salt 1 tsp

Vanilla extract 1 tsp
Eggs 2 large
All purpose flour, un-sifted 2 ¼ cups
Hot water 1 tsp
Baking soda 1 tsp
Walnuts, chopped into 8 oz
medium sized pieces
Semisweet chocolate morsels 12 oz
  • Preheat oven to 375 degrees F., and line cookie sheets with parchment paper.

  • Cream butter with sugars (both granulated and brown), vanilla, salt until light in color and fluffy.

  • Add eggs and mix well. Stir in half the flour and mix just until blended.

  • Dissolve baking soda in hot water, and pour into dough. Add the remaining flour and mix until just blended.

  • Fold in walnuts and chocolate morsels.

  • Drop dough by tablespoonful onto parchment-lined cookie sheets, spacing about 2" apart.

  • Bake for about 12 minutes, or until cookies are browned all over. Do not underbake. These cookies should be crisp.

  • Cool on baking sheets for a few seconds before transferring them to wire racks to cool completely.

This chocolate chip cookie recipe yields about 50 3-inch cookies. Store them in air tight containers for up to a week.


You can reheat all these chocolate chip cookies before serving because they are best when freshly made and still warm. Reheat them in a preheated 325 degrees Fahrenheit oven for 2 or 3 minutes, or just until the chocolate softens.

I will be adding more chocolate chip cookie recipes as we go along. Meanwhile, please complete the following form to share your cookie recipes.

Other Easy Cookie Recipes

1 Ideas for these chocolate chip cookie recipes are from The Good Cookie by Tish Boyle

2 Ideas for this chocolate chip cookie recipe are from Great Cookies-Secrets To Sensational Sweets by Carole Walter

3 Ideas for these chocolate chip cookie recipes is from Maida Heatter's Brand-New Book of Great Cookies.