I haven’t started baking Christmas cookies yet, but I like dark chocolate chips and add some Penzey’s orange peel to my chocolate chip cookies. Dark chocolate is good for you, right? 
Thank you, @conmama!! Made these tonight and they are THE BEST. I doubled the recipe but still used only 3 cups of chocolate chips. Perfect!!
Another happy convert…awesome. Thanks for letting me know! I have to bake another batch, as it’s been requested!
I made these last night and they are truly delicious (and I love CC cookies). I doubled the recipe and it made around 5 dozen of various sizes. I used 4 cups of chocolate chips, not 6, and there was plenty of chocolate.
I’m so glad you liked them! This is great…I’m glad I posted it.
Thank you for the recipe. I’m going to try this one next week when we run out of the cookies I already made. This sounds yummy!
For those making their first attempt: Be sure to follow the directions and take the cookies out as soon as they start browning (14 minutes was perfect) and leave them on the sheet for 5 minutes to finish baking. I ruined the first half dozen by waiting until they looked done in the oven.
Did anyone that tried the recipe use convection when baking?
What Socalmom said! 14 minutes is perfect, although you will think they don’t look done. I’m making a 2nd batch as we speak. my butter was softened more by microwaving, so the dough was much softer to mix and it was just softer in general when finished. I was curious if there would be a difference. I also made them just a tad larger than before…but not as large as the recipe calls for. Just ate one and they are even better than the first time…could be the softer dough and larger cookie. This recipe is supurb. Oh, I add walnuts to mine.
Could someone describe the results, and what makes them different from the normal tollhouse recipe in results? I like a chocolate chip cookie that doesn’t spread as much and is not too sweet, with lots of nuts. I don’t like the flat crisp kind.
@nottelling They come out puffy and chewy. I just had one that I made last night and it was still soft and chewy. The trick is getting them out of the oven promptly. As previously mentioned, I halved the chocolate chips. Personally, I think I’d find them too sweet with the specified 3 cups of choc chips. Also, forgot to mention, I didn’t have unsalted butter, so used salted and they’re still amazingly good!
I used salted butter, too. I am a chocolate lover, so used a FULL 3 cups. I really thought it would be too much, but it wasn’t. If you want less chocolate, this recipe will still work! I would do 1.5 chips, and 2 cups chopped walnuts since you are a walnut lover. I would continue to do the same amount of all ingredients, except cut the cinnamon to 1/8 teaspoon since you don’t have as much chocolate,
I think the 1/2 cup of grounded outmeal is what is making them fluffy and chewy…but not cakey.
Definitely going to try this!
Ours are in the oven right now. They smell great …
Tell us what you think Polly.
I agree with the oatmeal making it a better texture cookie…and I never use unsalted butter for anything. The cinnamon is just subtle enough to add a mystery flavor , but not actually be able to tell it is cinnamon. Can’t figure out what then lemon juice was for.
It sort of reminded me of Mrs Field’s cookies from the mid eighties ( I have no idea if they even still exist )
I just googled about the lemon, and don’t understand it totally. It has something to do with the acid in the lemont juice reacting with the baking soda…some sort of chemical reaction.
This recipe is almost the same as the standard Toll-House recipe. It has a bit more flour, plus the oatmeal, so it should be a bit breadier. And it has extra baking soda. That’s what the lemon juice is for, to react with the extra baking soda to make the cookies puff up more. You could substitute white vinegar for the lemon juice-- it would do the same thing, but you’d want to use a scant teaspoon.
The big difference is the chocolate chips. As written, the cookie has half again as many chocolate chips as standard Toll House cookies. That makes a very chocolatey cookie.
They are the best chocolate cookies we have made! Thanks for that recipe. BTW - we only had steel cut oats so used those.
Do I have to use parchment paper?