Chocolate chip cookies

Preparation info

  • Difficulty


  • Makes


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Fannie Farmer’s 1896 Cook Book lists a recipe for a German chocolate cookie flavoured with pieces of chocolate. This evolved into the famous Tollhouse chocolate chip cookie with a little help from Ruth Wakefield of the Toll House Inn in Massachusetts in the 1930s. She then sold the rights to the Tollhouse cookie name to the Nestlé company, so we are left with calling them chocolate chip cookies. Which is what they are anyway.


  • 125 g ( oz) butter
  • 125 g ( oz) white sugar
  • 125 g ( oz) brown sugar
  • 2 eggs, beaten
  • 250 g (9 oz) self-raising flour, sifted
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup dark chocolate or semi-sweet chocolate chips
  • 1 cup walnuts or almonds, finely chopped
  • 1 tsp vanilla extract


Heat oven to 190°C (375°F). Whizz butter with both sugars in food processor. Add beaten eggs, sifted flour, baking powder and salt and whizz again. Chop dark chocolate (if using) into little chunks. Stir chocolate and nuts and vanilla into mixture. Plop spoonfuls of mixture onto a nonstick baking tray, allowing room to grow.

Bake for 10 to 15 minutes until lightly golden. Cool on a wire rack and store in an airtight container.