In Retro Recipes, Bobby Hicks shares his version of Ruth Wakefield’s 1939 chocolate chip cookies from the Toll House Inn in Massachusetts. He also keeps a well-loved recipe card of chef Dominique Ansel’s cookie recipe in a drawer at his home.
recipe 
yields
Makes 2 Dozen Cookies
1 cup butter, softened
¾ cup brown sugar
¾ cup granulated sugar
2 large eggs, separated
1 teaspoon baking soda
1 teaspoon hot water
2¼ cups flour, sifted
1 teaspoon salt
1 cup walnuts, finely chopped
1 (12-ounce) bag semisweet chocolate chips*
1 teaspoon vanilla bean paste
Flaky sea salt, for sprinkling (optional)
*Hicks prefers to use half milk chocolate chips and half dark chocolate for a better balance.
Kitchen scale
Ingredients
Special equipment
steps
- In bowl of a stand mixer fitted with paddle attachment, cream butter on medium-low speed until malleable, 3 to 5 minutes. Add brown sugar and granulated sugar and continue to cream until pale in color, 3 to 5 minutes.
- Weigh egg yolks in a clean container. Slowly add egg whites until scale reads 80 grams. Add this mixture to mixer bowl and mix on low speed.
- Dissolve baking soda in hot water and add to mixer. Add flour and salt and increase speed to medium. Add walnuts, chocolate chips, and vanilla and mix to combine.
- Chill dough in refrigerator for at least 1 hour, but preferably overnight. This will allow flavors to blend and butter to solidify again, allowing a better bake.
- When ready to bake, preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper or silicone baking mats.
- Using an ice cream scoop, scoop balls of dough that are a bit larger than a golf ball. Arrange them 2 inches apart on prepared baking sheets. If desired, top each with a tiny pinch of flaky sea salt.
- Bake for 10 to 12 minutes, rotating sheets halfway through. Allow to cool for a few minutes and serve.
Date Published: 09.28.26
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Recipe excerpted from
Retro Recipes by Bobby Hicks
