toll house chocolate chip cookie recipe
The Best toll house chocolate chip cookie recipe
What I love most about this recipe is how versatile it is. You can bake a batch for a quick snack, double it for a party, or even freeze the dough to have fresh cookies whenever you want. And while they’re definitely a treat, they’re not too indulgent—just the right amount of sweetness with real ingredients like butter, eggs, and chocolate. I’ve tweaked it over the years (a little extra vanilla, a pinch of salt), but the base recipe is perfect as is. It’s the kind of cookie that brings people together, whether it’s for a holiday gathering or just a quiet afternoon at home.
Classic Toll House Chocolate Chip Cookies
A timeless favorite, these soft and chewy chocolate chip cookies are packed with rich chocolate chips and a buttery, vanilla-infused dough. Perfect for sharing or enjoying with a 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. -
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
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
🔧Equipment
- Mixing bowl
- Electric mixer (or whisk)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- 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. Why are my Toll House chocolate chip cookies flat and spread too much?
Flat or overly spread cookies can result from several factors. The most common causes are using too much butter (or butter that’s too warm), not chilling the dough before baking, or using old or expired leavening agents (like baking soda). To fix this, ensure your butter is softened but not melted, chill the dough for at least 30 minutes, and check that your baking soda is fresh. Also, avoid over-creaming the butter and sugar, as this incorporates too much air.
2. Can I substitute ingredients in the Toll House recipe, like using margarine instead of butter?
While you can make substitutions, they may alter the texture and flavor. Butter is preferred for its rich taste and ability to create a chewy yet crisp cookie. Margarine or shortening can make cookies denser or greasier. If you must substitute, use a high-fat margarine (at least 80% fat) and avoid low-fat or tub varieties. For dairy-free options, try plant-based butters labeled for baking.
3. How do I make my Toll House cookies chewy instead of crispy?
For chewier cookies, try these adjustments: use more brown sugar than white sugar (or all brown sugar), slightly underbake them (pull them out when edges are golden but centers look soft), and add 1–2 extra tablespoons of flour to the dough. Chilling the dough for at least 24 hours also enhances chewiness. Avoid overbaking, as cookies continue to set as they cool on the baking sheet.
4. Why do my cookies turn out cakey instead of soft and dense?
Cakey cookies often result from too much flour or leavening agent. Measure flour accurately by spooning it into the measuring cup and leveling it off (don’t scoop directly). Overmixing the dough can also incorporate too much air, leading to a cake-like texture. Stick to the recipe’s measurements and mix just until the ingredients are combined. Using melted butter instead of softened can also contribute to a cakier texture.
5. Can I freeze Toll House cookie dough, and if so, how?
Yes! Freezing cookie dough is a great way to have fresh-baked cookies on demand. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid (about 1–2 hours), then transfer the dough balls to an airtight container or freezer bag. They’ll keep for up to 3 months. When ready to bake, add 1–2 extra minutes to the baking time (no need to thaw). For best results, use within 1–2 months.
