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Toll House Cookie Recipe

How to Make the Perfect Toll House Cookie Recipe at Home

This classic Toll House cookie recipe delivers the perfect batch of soft and chewy chocolate chip cookies. Made with simple pantry staples and packed with melty semi-sweet chocolate chips, these cookies are a timeless treat that never goes out of style.
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Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 5 minutes
Total Time 30 minutes
Servings: 24
Course: Desert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup chopped nuts optional

Method
 

  1. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
  4. Add eggs: Beat in eggs one at a time, mixing well after each addition.
  5. Combine dry and wet: Gradually beat in the flour mixture until fully combined.
  6. Add chocolate and nuts: Stir in chocolate chips and nuts (if using).
  7. Rest the dough (optional): Chill the dough for 30 minutes for a better texture and flavor.
  8. Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 9–11 minutes, or until golden brown.
  9. Cool: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them and let them finish cooking on the baking sheet.
  • You can substitute walnuts with pecans or omit them entirely.
  • To store, keep cookies in an airtight container for up to 1 week or freeze for up to 3 months