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  • Do not use a mixer to mix the cookies as this could result in flat cookies.
  • Not chilling the dough could result in flatter cookies.
  • Slightly adapted from Nestle Toll House.


Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 52mg | Sugar: 7g | Vitamin A: 105IU | Calcium: 10mg | Iron: 0.7mg
Tried this recipe?Mention @sugarandsoulco or tag #sugarandsoulco!

About Rebecca Hubbell

I love to blend my traditional Maine roots and millennial imagination. I have a serious sweet tooth, an Audible addiction, and I'm always up for exploring new places!


  1. Dennis says

    5 stars
    Who doesn’t love a yummy cookie recipe with walnuts and semi-sweet chocolate? Yum! And your cookie photos are absolutely stunning! I wish I could hook up a 3D printer to my computer, so I could snack on them right now! I can’t wait to give this recipe a try at home with my family!

  2. Albert Bevia says

    Nothing beats a classic, I never knew the story of how these cookies became so famous…now I know!! I could live with free chocolate for life too!!!! these cookies look amazing, thanks for the recipe and tips on making it

  3. Kathi Pauling says

    The handwritten original recipe from the inn used shortening. This is the first published version. I was also told the original bag recipe said to melt 1/2 C butter, 1/2 C shortening and the brown sugar together then cool. We’ve been doing that since the 40’s. The white sugar was beaten with the eggs and vanilla.

  4. Mo says

    5 stars
    This recipe has a small but vital component missing that perhaps an inexperienced baker may miss. It never actually tells you to mix the flour, salt and baking soda together therefore the cookies may turn out flat and bland with no leavening agent or salt. Please read through recipes rather than just copying them.

  5. Linda says

    This is not the original recipe. The true original recipe calls for 1 teaspoon warm water mixed with the 1 teaspoon baking soda.

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