toll house cookie dough recipe

Written BySheba G Updated On
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I have been making this toll house cookie dough recipe for years and it never lets me down. My kids love when I bake these cookies and the whole house smells amazing. This recipe is perfect for any occasion from a school bake sale to a cozy night in. It uses simple ingredients you probably already have in your pantry. The cookies come out soft with a little chew and just the right amount of chocolate chips. I also like that you can make the dough ahead of time and freeze it for later. There is no complicated technique just mix and bake. This is my go to recipe for a quick dessert that everyone enjoys.

4.9 from 1860 votes

This is the classic toll house cookie dough recipe that makes soft and chewy chocolate chip cookies. It is simple to prepare with basic ingredients and yields perfect cookies every time.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookie Dough

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 tsp vanilla extract
2 large eggs
2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat oven to 375 degrees F.
2In a small bowl combine flour baking soda and salt. Set aside.
3In a large bowl beat butter granulated sugar brown sugar and vanilla extract until creamy.
4Add eggs one at a time beating well after each addition.
5Gradually add the flour mixture to the butter mixture and mix until just combined.
6Stir in the chocolate chips.
7Drop rounded tablespoons of dough onto ungreased baking sheets.
8Bake for 9 to 11 minutes until golden brown. Cool on baking sheets for 2 minutes then transfer to a wire rack.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 2g

📝Notes

For a softer cookie reduce baking time by 1 minute. You can also freeze the dough for up to 3 months.

This toll house cookie dough recipe is a staple in my kitchen and I think it will be in yours too. It works well for family gatherings holidays or just a simple afternoon snack. I hope you enjoy making and eating these cookies as much as my family does.

1. Can I use salted butter instead of unsalted butter?

Yes you can use salted butter. Just reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty cookies.

2. How do I make the cookies chewier?

For chewier cookies use more brown sugar than white sugar and chill the dough for at least 30 minutes before baking. This helps the cookies spread less and stay soft.

3. Can I substitute the chocolate chips with other add ins?

Absolutely. You can swap the chocolate chips for white chocolate chips butterscotch chips chopped nuts or dried fruit. The recipe works well with any mix ins you like.

4. How should I store the baked cookies?

Store baked cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to 3 months.

5. Why did my cookies spread too much?

Cookies can spread too much if the butter is too soft or if you used too much sugar. Make sure your butter is softened but not melted and measure your ingredients carefully. Chilling the dough also helps prevent spreading.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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