I can't smell chocolate chip cookies baking without thinking of my grandmother's kitchen. After years of making these cookies—some batches better than others—I've figured out what actually works: getting those edges crispy while keeping the middle soft and gooey. If you've never made toll house cookies before, or if yours always turn out too flat or too cakey, I'll walk you through what makes the difference. We'll cover the dough, the baking, and even how long to let them cool (yes, it matters). These cookies have been around forever for a reason, and they're worth getting right.
Why You'll Love This Toll House Cookie Recipe
This recipe makes chocolate chip cookies the way they should be: crispy around the edges, soft in the middle. I've tried different versions over the years, and this one just works.
You don't need anything fancy—flour, butter, brown sugar, chocolate chips. The kind of stuff that's probably already in your kitchen. The steps are simple enough that it doesn't matter if you've made cookies a hundred times or you're just starting out. And they keep well, so you can bake a batch and actually have some left for later in the week.
I make these for bake sales, for when friends come over, or honestly just because it's Tuesday and I want cookies. They're the kind of thing that makes people happy, which is really the whole point of baking anyway.
Jump to:
- Why You'll Love This Toll House Cookie Recipe
- Toll House Cookie Recipe Ingredients
- How to Make Toll House Cookie Recipe
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With This Toll House Cookie Recipe
- Family Baking Wisdom
- FAQ
- More Recipes You'll Love
- Related
- Pairing
- Toll House Cookie Recipe
Toll House Cookie Recipe Ingredients
When I pull out butter and chocolate chips, I'm back in my mom's kitchen on a Sunday afternoon. That smell—vanilla, butter, chocolate—it just means something good is about to happen. In about twenty minutes, the whole house is going to smell like cookies, and honestly, that's half the reason I make them.
Main Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- Large eggs
- Semi-sweet chocolate morsels
- Walnuts
Optional Extras
Feel free to customize your toll house cookie recipe with chopped nuts like pecans instead of walnuts, or add a handful of oats for heartier texture. Some bakers in my family swear by a sprinkle of sea salt on top just before baking for that perfect sweet-salty balance.
Check the recipe card for full steps and exact amounts for this classic Nestlé toll house cookie recipe.
How to Make Toll House Cookie Recipe
Making these classic toll house cookies is like following a cherished family tradition – simple yet deeply satisfying. I've walked countless friends through this toll house cookie recipe process, and I promise you'll feel confident every step of the way. The key is in the details: properly creaming the butter and sugar, not overmixing the dough, and getting that oven temperature just right for the perfect toll house cookie experience.
Prepare Your Dry Ingredients
Whisk together the all-purpose flour, baking soda, and salt in a medium bowl. This simple step ensures even distribution of the leavening agents and salt, preventing any bitter pockets in your finished cookies. I like to sift these ingredients for extra insurance, though the original toll house cookie recipe doesn't require it , it's just a habit that gives me consistently better results.
Cream the Butter and Sugars
Beat the softened butter with both granulated sugar and brown sugar in a large mixing bowl until light and fluffy – about 2-3 minutes with an electric mixer. Don't rush this step! Proper creaming incorporates air into the dough, creating that perfect cookie texture. Add the vanilla extract and eggs one at a time, beating well after each addition until the mixture is smooth and well-combined.
Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Over-mixing develops gluten, which can make your cookies tough instead of tender. Using a wooden spoon or spatula, gently fold in the chocolate chips and nuts if using. The dough should be somewhat firm but still soft enough to scoop if it feels too soft, refrigerate for 30 minutes.
Bake to Golden Perfection
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in a preheated 375°F oven for 9-11 minutes until the edges are golden brown but centers still look slightly underbaked – they'll continue cooking on the hot baking sheet. Let them cool on the cookie sheet for 2 minutes before transferring to wire racks. This cooling method ensures they'll have those perfectly chewy centers with crisp edges that make toll house chocolate chip cookies so irresistible.
Top Tip
After making thousands of toll house cookies over the years, here's my game-changing secret for the best toll house cookie recipe: chill your cookie dough for at least 30 minutes (or up to 24 hours if you can wait) before baking. I know it's tempting to slide those trays straight into the oven, believe me, I've been there when cookie cravings hit! But this simple step makes all the difference.
Cold dough spreads more slowly in the oven, giving you thicker, chewier cookies with beautiful texture. The resting time also allows the flavors to meld together and the flour to fully hydrate, creating a more complex, caramelized flavor and that perfect balance between crisp edges and soft centers.
I usually make my toll house cookie recipe dough in the evening and bake a few cookies right away (because who can wait?), then refrigerate the rest overnight for even better cookies the next day. My family swears they taste completely different and definitely more delicious – after the dough has had time to rest
Ingredient Substitutions & Variations
This classic chocolate chip cookie recipe welcomes creative adjustments to suit any preference. For a nuttier flavor, substitute browned butter for regular butter in your Nestlé toll house cookie recipe – just be sure to chill the dough longer. Need a gluten-free version? A one-to-one gluten-free flour blend works beautifully in this toll house cookie recipe.
Try dark chocolate chunks instead of semi-sweet morsels for richer flavor, or mix in dried cranberries for a sweet-tart twist. For a softer texture, replace some granulated sugar with more brown sugar. My family loves adding a dash of cinnamon and a handful of toasted walnuts for a warm, homemade toll house cookie variation that makes the kitchen smell absolutely heavenly.
Storage and Reuse Instructions
These toll house cookies store beautifully, though honestly, they rarely last longer than a day in our house! For optimal freshness, store completely cooled toll house cookies in an airtight container at room temperature for up to one week. The trick I swear by is adding a slice of bread to the container – it keeps cookies soft and chewy while preventing them from becoming too moist.
If you want to plan ahead, freeze the baked toll house cookies in freezer-safe bags for up to three months. Better yet, freeze balls of toll house cookie recipe dough on a baking sheet, then transfer to a container once solid. This way, you can bake just a few cookies at a time – simply add 1-2 minutes to the baking time from frozen.
To revive cookies that have lost their freshness, warm them in a 300°F oven for 3-5 minutes, or microwave for 10 seconds. Nothing beats the simple pleasure of enjoying a warm chocolate chip cookie with a cold glass of milk, especially when unexpected guests drop by!
What to Serve With This Toll House Cookie Recipe
Look, these cookies are pretty great all by themselves. But if you want to get creative with them, here are some ideas I've tried that actually work.
Just as a snack: Milk is the obvious choice, and honestly, it's hard to beat. Cold milk, warm cookie—that's the whole thing right there. If you want to feel a bit healthier about it, throw some berries on the side. Strawberries or raspberries are good because they're tart and cut through all that butter and sugar. Sometimes I'll also grab a spoonful of peanut butter to eat with them, which sounds weird but trust me on this one.
Turning them into dessert: If you really want to go for it, warm up a cookie and put a scoop of vanilla ice cream on top. It melts into all the chocolate chips and it's ridiculous. You can go full sundae mode with hot fudge and whipped cream too. I've also just set them out next to whatever else I'm serving for dessert—they're not picky, they get along with everything.
When you have people over: Ice cream sandwiches are always a hit at parties, especially birthdays. Just make sure the cookies are totally cooled down first or you'll have ice cream soup. For dinner parties or family gatherings, I just put them on a plate near the coffee and tea. People will grab them while they're chatting, and suddenly half the plate is gone.
For Kids:
- Add colorful sprinkles to make toll house cookies more festive
- Serve with strawberry milk for a fun twist
- Create cookie-and-fruit skewers for playful presentation
For more dessert inspiration, explore these creative cookie serving ideas that showcase unique presentation styles. You'll also find excellent classic dessert combinations that pair perfectly with homemade toll house cookies.
Family Baking Wisdom
My grandmother had the most incredible trick for ensuring perfect toll house cookie recipe results every single time, and it's something I still do in my kitchen today. She would always replace a quarter of the all-purpose flour with cake flour – "It makes them more tender," she'd whisper, as if sharing a state secret among the women in our family.
I remember watching her measure ingredients with such precision, the worn silver measuring cup she'd had since her wedding day dipping into the flour bin. The kitchen would fill with the scent of vanilla and butter as she explained that the lower protein content in cake flour created a more delicate crumb in the finished toll house cookies.
Years later, I understand the science behind her trick – cake flour produces less gluten, resulting in that melt-in-your-mouth texture that makes everyone ask for your recipe. Try this simple flour swap in your next batch of toll house cookies I promise you'll taste the difference that generations of baking wisdom can make.
FAQ
How many cookies does the Nestle Toll House recipe make?
The classic Nestle Toll House cookie recipe yields approximately 5 dozen cookies (about 60 total) when using a standard tablespoon-sized scoop. I typically get around 4-5 dozen depending on how generous I'm being with each portion – and let's be honest, sometimes the dough mysteriously disappears before all the cookies make it to the oven! If you're making larger toll house cookies (2-3 tablespoons each), you'll end up with closer to 24-30 cookies instead.
What is the Nestle Toll House cookie recipe?
The original Nestle Toll House cookie recipe calls for 2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup (2 sticks) butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon vanilla extract, 2 large eggs, and 2 cups (12-oz package) Nestle Toll House Semi-Sweet Chocolate Morsels, plus 1 cup chopped nuts if desired. This timeless toll house cookie recipe was created by Ruth Wakefield in the 1930s at her Toll House Inn in Massachusetts and has remained a beloved American classic ever since.
Why do my Toll House cookies flatten?
Flat cookies are usually caused by one of a few common issues in your toll house cookie recipe: butter that's too warm, not enough flour, or an oven that's not hot enough. I've found that using room temperature (not melted) butter and chilling the dough for at least 30 minutes before baking makes a huge difference. Also, be sure to measure your flour correctly – too little flour means the cookies will spread too much. Lastly, check your oven temperature with an oven thermometer, as many home ovens run cooler than their setting indicates.
Can you freeze Toll House cookie dough?
Absolutely! I freeze toll house cookie dough all the time. You can either form the dough into individual cookie balls and freeze them on a baking sheet before transferring to a freezer bag (my preferred method for baking a few at a time), or wrap the entire batch of toll house cookie recipe dough in plastic wrap, then place in a freezer bag for up to 3 months. When ready to bake, you can either thaw the dough overnight in the refrigerator or bake from frozen, adding about 2 minutes to the baking time..
More Recipes You'll Love
If you enjoyed these classic toll house cookies, you'll absolutely adore our collection of more easy desserts that bring comfort and joy to your kitchen. For more cookie inspiration similar to this toll house cookie recipe, discover these timeless cookie variations that fellow home bakers swear by, or explore these heritage baking recipes that celebrate the joy of traditional treats.
These toll house cookies pair beautifully with our homemade hot chocolate or fresh fruit parfaits. Whether you're planning a cozy movie night or need something special for a bake sale, there's always another perfect sweet treat waiting to be discovered. Why not bookmark a few favorites for your next baking adventure?
Related
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Pairing
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Toll House Cookie Recipe
Equipment
- 1 Mixing bowl - One medium and one large
- 1 Electric mixer - Hand or stand mixer
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Baking sheets - Ungreased
- 1 Wire cooling rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter - softened
- ¾ cup granulated sugar
- ¾ cup brown sugar - packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate morsels
- 1 cup walnuts - chopped optional
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. This ensures even distribution of leavening and prevents bitter spots in the cookies.2 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large bowl, beat softened butter with granulated and brown sugars using an electric mixer until light and fluffy (about 2–3 minutes). Add vanilla extract and eggs, one at a time, beating well after each addition.1 cup unsalted butter - softened, ¾ cup granulated sugar, ¾ cup brown sugar - packed, 2 large eggs
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Fold in the chocolate morsels and walnuts using a spatula or wooden spoon. Chill dough for 30 minutes.2 cups semi-sweet chocolate morsels, 1 cup walnuts - chopped
- Preheat oven to 375°F. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing 2 inches apart. Bake 9–11 minutes until edges are golden and centers are slightly underbaked. Cool for 2 minutes on the sheet before transferring to wire racks.
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