tollhouse chocolate chip cookie recipe
The Best tollhouse chocolate chip cookie recipe
The thing I love most is how adaptable they are. You can make them for everyday treats or for special occasions like holiday gatherings, birthdays, or just because you’re in the mood for something indulgent. They’re easy to customize too—swap in a bit more chocolate, add a sprinkle of sea salt, or even try a different kind of cookie dough if you’re feeling creative. Plus, they’re made with wholesome ingredients that keep things balanced, even if they’re still packed with flavor. No one gets the wrong idea about what’s really in them, and they’re always a hit with everyone.
Classic Tollhouse Chocolate Chip Cookies
A timeless treat with gooey chocolate chips and a buttery, chewy texture. These cookies are perfect for any occasion.
🥘Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
👨🍳Directions
-
1
Preheat your oven to 350°F. Line a baking sheet with parchment paper and lightly coat with vegetable oil to prevent sticking. -
2
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together the butter and sugars until smooth and fluffy. Add the egg and vanilla, mixing until combined. -
3
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips. -
4
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. -
5
Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown but the centers remain soft.
🔧Equipment
- Mixing bowls
- Whisk
- Spray bottle with vegetable oil
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
📊Nutrition Facts (per serving)
📝Notes
- For extra chewy cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
Watch Video Of How Classic Tollhouse Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Tollhouse Chocolate Chip Cookies
How do I store these cookies to keep them soft and fresh?
Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a resealable bag or container. To reheat, pop them from the freezer and let sit at room temperature for 10–15 minutes before serving.
Can I make these cookies without butter?
Yes, you can use neutral oil (like vegetable or canola) instead of butter. For every 1 cup of butter, substitute 1 cup of oil. The texture will be slightly denser, but the cookies will still hold their shape and stay moist.
How do I adjust the chocolate chip amount for fewer or more chips?
For fewer chips, reduce the quantity by ¼ cup at a time and mix them in gently to avoid clumping. For more chips, add ¼ cup at a time while stirring just until combined—overmixing can make the dough tough.
What if my dough is too sticky to roll into balls?
If the dough feels sticky, chill it in the refrigerator for 15–20 minutes before rolling. If it’s still too wet, add 1–2 tablespoons of cold rolled-oat flour and mix lightly. Avoid overworking it to keep the cookies tender.
Why do my cookies spread so much?
The dough spreads due to the butter’s high fat content. To reduce spread, chill the dough for at least 30 minutes before baking. For a slightly firmer texture, use slightly cooler oven temperatures (around 350°F instead of 375°F).
