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Classic Toll House Cookie Recipe


  • Author: Jennie Graham
  • Total Time: 25 minutes
  • Yield: 5 dozen cookies 1x

Description

Indulge in the timeless delight of these chewy, buttery, and chocolate-filled Toll House cookies! Perfectly sweet and crispy on the edges, with a soft center.


Ingredients

Scale
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups Nestlé Toll House semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a small bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until light and creamy.
  • Add eggs one at a time, beating well after each addition.
  • Gradually blend in the flour mixture until just combined.
  • Stir in the chocolate chips and nuts, if desired.
  • Drop rounded tablespoons of dough onto ungreased baking sheets.
  • Bake for 9-11 minutes, or until golden brown around the edges.
  • Cool cookies on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Notes

  • Chill the dough: For even thicker, chewier cookies, chill the dough for 30 minutes before baking.
  • Browning the butter: If you want a nutty, deeper flavor, brown the butter before using it in the recipe.
  • Cookie storage: Store cookies in an airtight container at room temperature for up to a week, or freeze for up to 3 months.
  • Add-ins: You can swap out the nuts for dried fruit or even mix in peanut butter chips for extra richness!
  • Prep Time: 15 minutes
  • Cook Time: 9-11 minutes per batch

Nutrition

  • Serving Size: 1 cookie (about 2 inches)
  • Calories: 108
  • Sugar: 10g
  • Sodium: 73mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 14mg