When it comes to iconic cookies, nothing compares to Toll House Chocolate Chip Cookies. This classic recipe has been around since the 1930s, credited to Ruth Wakefield of the Toll House Inn. It’s the gold standard of chocolate chip cookies—soft, chewy, slightly crispy on the edges, and packed with rich chocolate chips.
Whether you’re baking for holidays, parties, or just because, these cookies are timeless and loved by all generations. If you want the perfect cookie that’s nostalgic, delicious, and made from scratch—this is it.
Ingredients:
- 2¼ 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 (12 oz) semi-sweet chocolate chips (Nestlé Toll House preferred)
- 1 cup chopped nuts (optional – walnuts or pecans)
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or use ungreased sheets.
Step 2: Mix Dry Ingredients
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth (about 2–3 minutes using a hand or stand mixer).
Step 4: Add Eggs
- Add eggs one at a time, beating well after each addition.
Step 5: Combine Dry and Wet
- Gradually beat in the flour mixture until combined. Do not overmix.
Step 6: Stir in Chocolate Chips
- Using a spatula or wooden spoon, fold in chocolate chips and optional nuts.
Step 7: Scoop and Bake
- Drop dough by rounded tablespoon (or cookie scoop) onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9–11 minutes, or until golden brown around the edges and slightly soft in the center.
Step 8: Cool
- Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
Variation:
- Mini cookies: Use mini chocolate chips and a smaller scoop; reduce baking time by 2 minutes.
- No nuts: Simply omit nuts for a smoother texture.
- Double chocolate: Add ¼ cup cocoa powder to the dough and use white chocolate chips.
- Salted finish: Sprinkle a pinch of flaky sea salt on top before baking.
COOKING Note:
Room-temperature butter is key for proper creaming. Cold butter will result in dense cookies, and melted butter may make them spread too much.
Serving Suggestions:
- With milk: Classic combo—nothing beats warm cookies and a cold glass of milk.
- Ice cream sandwich: Place a scoop of vanilla ice cream between two cookies.
- Holiday platter: Pair with sugar cookies and peanut butter blossoms.
- Party treat: Make a big batch and display on a dessert board.
Tips:
- Chill dough for 30–60 minutes for thicker cookies.
- Use parchment paper for even baking and easy cleanup.
- Store in an airtight container at room temp for up to 5 days.
- Freeze unbaked dough balls and bake fresh from frozen (add 1–2 mins).
⏱️ Time Overview:
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: ~25 minutes
🍽️ Nutritional Information (per cookie, approx. 24 cookies):
- Calories: ~210
- Protein: ~2g
- Carbohydrates: ~28g
- Fat: ~10g
- Sodium: ~120mg
- Sugar: ~18g
Nutritional values vary based on ingredients and size.
❓FAQs
Who invented Toll House cookies?
- Ruth Wakefield of the Toll House Inn created the original recipe in the 1930s using chopped Nestlé chocolate.
Do I have to use Nestlé chips?
- No, but they are traditional. Any high-quality semi-sweet chips will work.
Why did my cookies come out flat?
- Check if your butter was too soft or melted, or if you didn’t chill the dough. Also, ensure baking soda is fresh.
Can I freeze these cookies?
- Yes! You can freeze both the baked cookies and the raw dough balls. Bake straight from frozen for fresh cookies anytime.
Can I make them gluten-free?
- Yes, substitute the flour with a 1:1 gluten-free flour blend for similar results.
Conclusion:
Toll House Chocolate Chip Cookies are the original chocolate chip cookie for a reason—soft, chewy, and packed with nostalgic flavor in every bite. Whether you’re following tradition or baking for the first time, this recipe never fails.
Make a batch, share the joy, and enjoy the cookie that started it all.