toll house cookie recipe
The Best toll house cookie recipe
What I love most about this recipe is how versatile it is. You can make a big batch and freeze the dough for whenever a craving hits, or bake a fresh sheet for a last-minute dessert when friends drop by. They’re perfect for bake sales, holiday cookie trays, or just a quiet afternoon with a cup of coffee. And while they’re definitely a treat, I appreciate that they’re made with real ingredients—flour, butter, eggs, and chocolate—so I don’t have to feel guilty about enjoying them. Plus, the oats in the recipe add a little fiber, which is a small win in my book. This is the kind of recipe that feels special but is simple enough to make any day of the week.
Classic Toll House Chocolate Chip Cookies
A timeless favorite, these Toll House chocolate chip cookies are soft, chewy, and loaded with melty chocolate chips. Perfect for sharing with family and friends or enjoying with a cold glass of milk.
🥘Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (12 oz) semi-sweet chocolate chips
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats. -
2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. -
3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer. -
4
Beat in the vanilla extract and eggs, one at a time, mixing well after each addition. -
5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. -
6
Fold in the chocolate chips using a spatula or wooden spoon. -
7
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. -
8
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft. -
9
Remove from the oven and let the cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack to cool completely.
🔧Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Toll House Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Toll House Chocolate Chip Cookies
1. Can I use margarine instead of butter in Toll House cookies?
Yes, you can substitute margarine for butter in Toll House cookies, but keep in mind that it may slightly alter the flavor and texture. Butter generally provides a richer taste and better texture, but margarine can work in a pinch. Ensure the margarine is at room temperature and has a similar fat content to butter (around 80%) for the best results.
2. Why do my Toll House cookies spread too much?
Cookies can spread too much for several reasons:
– Butter temperature: If the butter is too soft or melted, the cookies will spread more. Use room-temperature butter that is soft but still holds its shape.
– Too much sugar: Excess sugar can cause spreading. Measure ingredients accurately.
– Overmixing the dough: Overworking the dough can incorporate too much air, leading to spreading. Mix just until the ingredients are combined.
– Hot baking sheet: Always use a cool baking sheet or let the sheet cool between batches.
3. Can I freeze Toll House cookie dough?
Yes! Toll House cookie dough freezes well. Here’s how:
– Portion the dough: Scoop dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours).
– Transfer to a container: Once frozen, move the dough balls to an airtight container or freezer bag. They’ll keep for up to 3 months.
– Baking from frozen: When ready to bake, place frozen dough balls on a baking sheet and add 1-2 extra minutes to the baking time.
4. How do I make Toll House cookies chewy instead of crispy?
For chewier cookies, try these adjustments:
– Use more brown sugar: Replace some or all of the granulated sugar with brown sugar, which retains more moisture.
– Underbake slightly: Pull the cookies out of the oven when the edges are set but the centers are still soft. They’ll firm up as they cool.
– Add an extra egg yolk: This increases moisture and richness, contributing to a chewier texture.
– Use melted butter: Melted butter can help create a denser, chewier cookie compared to creamed butter.
5. What’s the best way to store Toll House cookies to keep them fresh?
To keep cookies fresh:
– Room temperature: Store in an airtight container with a slice of bread to retain moisture. They’ll stay fresh for 3-5 days.
– Freezing baked cookies: Place cooled cookies in a freezer-safe bag or container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
– Avoid refrigeration: Refrigerating cookies can dry them out, so it’s best to store them at room temperature or freeze them.
