Christina Tosi's Go-To Chocolate Chip Cookies
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Christina Tosi's Go-To Chocolate Chip Cookies
10 minutes
10 minutes
Makes 36-48 cookies
  • A classic. Crisp on the outside, warm and gooey on the inside. Christina Tosi’s Go-To recipe!
  • TIP: You want your butter to be soft and melty- not fully liquid and definitely not steaming hot. The best way to do this is in the microwave (in a microwave-safe bowl) on high for 30 seconds. If you need to heat it for longer (some microwaves are stronger than others), do it in 15-second bursts, and take a look at it between zaps.
  • Exclusive recipe from Milk Bar: Kids Only cookbook. Get yours here and check out the rest of Bake Camp
Key Ingredients
Toll House
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 24 oz
NET WT 24 OZ (1.5 LB) 680 g
Make It
Step 1
Heat the oven to 350°F. Spray 2 baking sheets with non-stick spray.
Step 2
Mix the wet!
In a large bowl, and using a wooden spoon or sturdy spatula, mix together the butter and sugars, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla and stir until combined and fluffy, about 1 minute.
Step 3
Mix & combine!
In a medium bowl mix the flour, milk powder, salt, baking powder, and baking soda and add to the sugar mixture, mixing until just combined.
(If your dough is exceptionally wet - if it looks really shiny or oily - your butter was likely too hot. Throw the dough in the fridge for a few minutes to firm up before continuing on.)
Step 4
Chocolate time!
Stir in the deliciously rich and creamy NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels.
Step 5
Scoop and bake!
Scoop your dough into 1 tablespoon-sized balls and place 1 to 2 inches apart onto your sprayed sheets. Bake the cookies for 8 to 10 minutes, until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets. Store in an airtight container for up to a week.