This Toll House Chocolate Chip Cookie recipe is the classic cookie everyone remembers from childhood: browned butter notes, crisp edges, and a soft, chewy center. I’ve baked this version dozens of times and tuned small details—like chilling time and oven placement—to get consistent results every batch. If you want a creative use for the same dough, my take on a Toll House cookie pie shows how flexible this batter can be for larger desserts: Toll House cookie pie.
Why Make This Recipe
- It delivers that perfect contrast of crisp edge and tender center that most chocolate chip lovers crave.
- The ingredients are pantry staples — flour, butter, sugar, eggs, and chocolate — so it’s very convenient.
- These cookies freeze and reheat well, making them great for make-ahead snacks or gifting.
- They’re crowd-pleasers for holidays, bake sales, and after-school treats.
- Personally, I love this recipe because the small tweak of chilling the dough for 30–60 minutes dramatically improves texture and flavor.
Recipe Overview
- Prep time: 15 minutes active (plus 30–60 minutes chilling optional)
- Cook time: 10–12 minutes per sheet
- Total time: 55–90 minutes (including chilling)
- Servings: 24 standard cookies (1-inch scoop)
- Difficulty: Easy — beginner-friendly with one or two timing tips
- Method: Creaming method, scoop dough, chill briefly, bake at 350°F on a lined sheet until edges set
My Experience Making This Recipe
I tested this recipe in both convection and conventional ovens and found conventional at 350°F gives the most predictable results. The biggest discovery was that a short chill firms the dough so cookies spread less and brown more evenly. Swapping some granulated sugar for extra brown sugar yields chewier centers when I wanted that texture.
How to Make Toll House Cookies
Start by creaming 1 cup (226 g) unsalted butter softened with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar until light, about 2–3 minutes with a paddle attachment. Beat in 2 large eggs, one at a time, then 1 teaspoon vanilla. Whisk 2 1/4 cups (280 g) all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon salt; add to the butter mixture until just combined. Stir in 12 ounces (340 g) semisweet chocolate chips and optionally 1 cup chopped nuts. Chill 30–60 minutes, then scoop 1.5 tablespoon portions onto parchment-lined baking sheets 2 inches apart. Bake at 350°F for 10–12 minutes until the edges are golden and centers still look slightly soft. Cool on the sheet for 5 minutes before transferring to a rack.
In testing I also tried adding mix-ins inspired by heavier, overstuffed cookies and found a lighter ratio of chips keeps the classic balance; for a maximal mix-in approach, check a flexible "kitchen sink" style version here: kitchen sink cookies.
Expert Tips for Success
- Use room-temperature butter and eggs so the dough emulsifies and traps air for lift.
- Don’t overmix after adding flour — mix until just combined to avoid tough cookies.
- Chill the dough 30–60 minutes to reduce spread and deepen flavor; for thicker cookies chill up to 24 hours.
- Bake one sheet at a time in the center of the oven for even browning; rotate the pan halfway through if your oven has hot spots.
- Use a 1.5 tablespoon cookie scoop for uniform cookies and consistent bake time; line baking sheets with parchment or a silicone mat.
How to Serve Toll House Cookies
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an easy dessert.
- Make a cookie sandwich: spread peanut butter, Nutella, or salted caramel between two cooled cookies.
- Pack them in a cellophane bag tied with ribbon for gifts or party favors.
- Arrange on a platter with fruit and nuts for casual gatherings or cookie exchanges.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days; separate layers with parchment to prevent sticking. Freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer bag for up to 3 months; thaw at room temperature or reheat from frozen. To reheat, warm in a 300°F oven for 4–6 minutes or microwave one cookie for 8–10 seconds for that just-baked warmth without drying it out.
Recipe Variations
- Gluten-free: Swap cup-for-cup gluten-free flour blend (with xanthan gum) and chill dough slightly longer to hydrate the flour.
- Dairy-free: Use a plant-based stick butter and dairy-free chocolate chips; chill thoroughly so the dough firms.
- Mix-in twist: Add 1 cup chopped toasted pecans and sea salt flakes on top after baking for a nutty crunch.
- Fruit-forward: Fold in 1/2 cup dried fruit or try banana chocolate chip cookie ideas inspired by other variations: banana chocolate chip cookies.
Nutritional Highlights
- These cookies provide quick energy from carbohydrates and fats; they’re best enjoyed in moderation as an occasional treat.
- Contains common allergens: wheat (gluten), dairy (butter), eggs, and tree nuts if added — label accordingly when serving.
- Portion guidance: one standard cookie (about 2-inch diameter) is a sensible snack portion; consider smaller scoops if serving a large crowd.
Troubleshooting Common Issues
- Problem: Cookies spread too thin. Solution: Chill dough longer, reduce butter by 1–2 tablespoons, and ensure baking sheet is cool before adding dough.
- Problem: Cookies are flat and greasy. Solution: Don’t over-cream the butter and sugar; measure flour accurately by spooning into the cup and leveling or weigh it.
- Problem: Underdone centers. Solution: Bake at 350°F and look for edges to set while centers remain slightly soft; they’ll finish cooking on the pan.
Frequently Asked Questions
Q: Can I make the dough ahead?
A: Yes. Dough stores well in the fridge for up to 72 hours and in the freezer for up to 3 months. Scoop frozen dough onto a sheet and bake a minute or two longer at 350°F.
Q: Why did my cookies turn out cakey not chewy?
A: Cakey texture usually comes from too much flour or overmixing. Use the correct flour measure and mix only until no streaks remain. Increasing brown sugar by 2 tablespoons adds chewiness.
Q: Can I bake these at higher altitude?
A: At high altitude reduce baking soda slightly (about 1/8–1/4 teaspoon less) and increase oven temperature by 15–25°F to help set the structure faster. Watch closely as bake times shorten.
Q: What chocolate works best?
A: Semisweet chips are classic; for a more complex flavor use chopped bittersweet chocolate (60–70% cacao). Chopped chocolate melts into pockets for a more decadent bite and can slightly reduce spread.
For a quick, no-bake alternative when you’re short on oven time, consider a simple option like these 4-ingredient treats: no-bake Christmas crunch cookies. If you want to experiment with adding fruit flavors, I’ve used ideas from seasonal recipes such as apple pie cookies to inspire spiced variations.
Print
Toll House Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Classic chocolate chip cookies with crisp edges and a soft, chewy center, perfect for baking enthusiasts.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces (340 g) semisweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Cream unsalted butter, granulated sugar, and brown sugar until light, about 2–3 minutes.
- Beat in the eggs one at a time, then add vanilla extract.
- Whisk flour, baking soda, and salt; add to the butter mixture until just combined.
- Stir in chocolate chips and nuts if using.
- Chill dough for 30–60 minutes.
- Scoop 1.5 tablespoon portions onto parchment-lined baking sheets, placing them 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes until edges are golden and centers are slightly soft.
- Cool on the sheet for 5 minutes before transferring to a rack.
Notes
Chilling the dough significantly improves texture and flavor. Use room-temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg