Toll House Chocolate Chip Cookies Recipe
Toll House chocolate chip cookies are a timeless classic, beloved for their soft, chewy centers and perfectly crisp edges. Packed with rich, melty chocolate chips in every bite, they’re a nostalgic treat perfect for bake sales, holiday trays, or just a cozy afternoon snack. This easy recipe delivers consistent, delicious results every time, making it a go-to for home bakers of all levels.
Ingredients List
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (2 sticks) butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 cups semi-sweet chocolate chips
– 1 cup chopped nuts (optional)
Step-by-Step Instructions
Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2: In a small bowl, combine flour, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Step 4: Add eggs one at a time, beating well after each addition.
Step 5: Gradually beat in the flour mixture until just combined. Stir in chocolate chips and nuts if using.
Step 6: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 9–11 minutes or until golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Cook Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings
Makes about 4 dozen cookies
Nutritional Information (approx. per cookie)
Calories: 110
Carbs: 15g
Protein: 1g
Fat: 6g
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 1 week. Freeze baked cookies for up to 2 months, or freeze cookie dough balls and bake straight from the freezer, adding 1–2 minutes to the baking time.
Pairings/Suggestions
Pair with a tall glass of cold milk, a hot cup of coffee, or crumble them over vanilla ice cream for a decadent dessert.
Seasonal Relevance
Perfect for holiday baking, school events, picnics, or anytime you need a sweet homemade treat.
Conclusion
These Toll House chocolate chip cookies are the ultimate homemade classic—crispy at the edges, soft in the center, and loaded with gooey chocolate. Whether you’re baking for a special occasion or just because, this recipe is sure to bring smiles to everyone who takes a bite.
Toll House Chocolate Chip Cookies Recipe
4
servings15
minutes10
minutes110
kcalThese chewy chocolate chip cookies are soft in the center, slightly crisp on the edges, and loaded with rich chocolate chips—perfect for cookie lovers of all ages.
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (2 sticks) butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 cups semi-sweet chocolate chips
– 1 cup chopped nuts (optional)
Directions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add eggs one at a time, beating well after each addition.
- Gradually beat in the flour mixture until just combined. Stir in chocolate chips and nuts if using.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes or until golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Recipe Video
Notes
- Chewy Chocolate Chip Cookies are a timeless treat with a soft, gooey center and crisp edges.
Perfect for satisfying your sweet tooth or sharing with loved ones.
Best enjoyed fresh out of the oven with a glass of cold milk.
FAQs
Q1: Can I make the dough ahead of time?
Yes! Store covered dough in the fridge for up to 48 hours or freeze it for longer storage.
Q2: How can I make these cookies chewier?
Use more brown sugar than white sugar and slightly underbake for a softer texture.
Q3: Can I swap the chocolate chips?
Absolutely. Try dark chocolate, white chocolate, or even butterscotch chips for variety.
