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–+ servings
A batch of warm toll house cookies with melted chocolate chips on a cooling rack

Toll House Cookie Recipe

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This classic toll house cookie recipe delivers perfectly golden edges and irresistibly soft, chewy centers. Inspired by generations of family baking, this guide walks you through every detail for the ultimate homemade chocolate
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Prep Time 15 minutes
Cook Time 10 minutes
30 minutes
Total Time 1 hour
Servings: 4
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. 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
    A medium bowl containing whisked all-purpose flour, baking soda, and salt for toll house cookie recipes, with a whisk resting inside.
  2. 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
    A large mixing bowl filled with creamy, fluffy butter and granulated sugar mixture, being beaten with an electric mixer for toll house cookie recipes.
  3. 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
    A wooden spoon gently folding semi-sweet chocolate chips and nuts into the combined butter and flour dough mixture for toll house cookie recipes.
  4. 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.
    Golden-brown toll house cookies cooling on a baking sheet, with slightly soft centers and crisp edges, fresh from the oven.

Nutrition

Serving: 38gCalories: 190kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 2.2gTrans Fat: 0.1gCholesterol: 20mgSodium: 110mgPotassium: 80mgFiber: 1gSugar: 17gVitamin A: 90IUCalcium: 20mgIron: 0.9mg

Notes

For thicker, chewier cookies with deeper flavor, chill the dough for 24 hours before baking. You can also freeze unbaked dough balls for easy baking anytime  just add 1–2 minutes to the bake time straight from frozen.

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