Toll House Cookie Recipe

These classic Toll House Cookie Recipe biscuits are chewy, chocolate chip–studded, and simply delicious for any homemade baking adventure.

When I first tasted the original Nestlé Toll House Cookie Recipe back in the ’80s, I was smitten—honestly, who isn’t drawn to that perfect blend of sweet dough and melty chocolate? Over the years, I’ve tweaked this traditional American dessert to suit my family’s tastes: a little extra vanilla here, a dash of sea salt there, even a splash of coffee for depth. Whether you’re packing them for a lunchbox, gifting a plate at the holidays, or sneaking a warm one straight from the sheet pan, these cookies always hit the spot. You know what? Baking a batch feels like a warm hug on a chilly afternoon, and I’m thrilled to share every tip I’ve gathered to make your cookies shine.

Why You’ll Love This Toll House Cookie Recipe

• Classic chocolate chip goodness, just like Grandma’s.
• Chewy center with crunchy edges for the perfect texture contrast.
• Ready in under an hour (including a short chilling time).
• Made with simple pantry staples—no fancy ingredients required.
• Customizable: swap chips, nuts, or add a pinch of spices.
• Fool-proof measurements and clear steps, even for novice bakers.
• American baking tradition meets a homemade twist.
• Deliciously satisfying dessert that pairs with coffee or milk.

Ingredients

• 2 ¾ cups (345 g) all-purpose flour (spooned and leveled; for gluten-free, substitute a 1:1 blend).
• 1 teaspoon baking soda (ensure it’s fresh for lift).
• ½ teaspoon fine sea salt (reduce to â…“ tsp if using salted butter).
• 1 cup (226 g) unsalted butter, softened (avoid melting; room temp yields creamier dough).
• ¾ cup (150 g) granulated sugar (coconut sugar works too, for a deeper flavor).
• ¾ cup (165 g) packed light brown sugar (dark brown gives extra molasses notes).
• 2 large eggs, room temperature (for vegan, swap with 2 flax eggs).
• 2 teaspoons pure vanilla extract (Madagascar or Mexican for rich aromatics).
• 2 cups (340 g) semisweet chocolate chips (use quality brands like Ghirardelli or Guittard).
• Optional: 1 cup toasted nuts (walnuts or pecans), chopped.

Tips: measure flour after fluffing your bag—no packing! Soften butter on the counter about 30 minutes before mixing. Warm eggs 5 minutes in a bowl of hot water helps with smooth blending.

Directions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats for easy release and cleanup.
2. In a medium bowl, whisk together flour, baking soda, and sea salt; set aside so your dry mix is ready the moment the wet ingredients are whipped.
3. Using a stand mixer or hand mixer, cream the softened butter with both sugars on medium speed until light and fluffy—about 3 minutes; don’t rush this, as it builds air for lift.
4. Scrape down the bowl, then beat in eggs one at a time; mix just until incorporated. Stir in vanilla extract, and you’ll notice a lovely sheen on the batter.
5. Gradually add the flour mixture, mixing on low speed until no streaks remain—overmixing can toughen the dough, so pause once it’s just combined.
6. Fold in chocolate chips (and nuts if using) by hand with a sturdy spatula. Aim for pockets of chips throughout.
7. Chill the dough: scoop 2-tablespoon mounds onto a plate, cover, and refrigerate 30 minutes—this firming step prevents excessive spreading and boosts chewiness.
8. Bake chilled dough scoops, spaced 2 inches apart, for 10–12 minutes until edges are golden but centers still look soft; they’ll set as they cool. Let cookies rest on the sheet pan 5 minutes, then transfer to a rack.

Servings & Timing

• Yield: Makes about 30 classic cookies (2-tablespoon scoops).
• Prep Time: 15 minutes (plus 30 minutes chilling).
• Bake Time: 10–12 minutes per batch.
• Total Time: 55–60 minutes from start to finish (including a quick chill).

Variations

• Sprinkle flaky sea salt atop warm cookies for a salty-sweet pop.
• Swap semisweet chips for white chocolate and toasted macadamias.
• Stir in ½ cup old-fashioned oats and ½ cup raisins for an oatmeal-raisin twist.
• Go gluten-free with a certified blend and add 1 tsp xanthan gum if it’s not included.
• Make them vegan: use dairy-free butter and two flax eggs.
• Double chocolate: replace ¼ cup flour with unsweetened cocoa powder and add extra chips.

Storage & Reheating

Store fully cooled cookies in an airtight container at room temperature for up to 5 days; layer with parchment paper to prevent sticking. For longer life, freeze baked cookies in a zip-top bag, removing air, for up to 3 months. To thaw, leave at room temperature 15 minutes; if you crave that just-baked warmth, pop them in a 300°F oven for 3–4 minutes or microwave a single cookie for 10 seconds.

Dough make-ahead: shape dough balls and freeze on a tray, then transfer to a freezer bag; bake straight from frozen—just add 2 extra minutes to the bake time.

Notes

• Butter temperature is crucial: too soft, and cookies will spread too thin; too cold, and they won’t flatten nicely.
• If you love super-chewy middles, boost brown sugar by 2 tablespoons and reduce granulated by the same.
• My go-to tool is a 2-tbsp cookie scoop for uniform shapes and faster assembly.
• I learned that chilling dough after scooping—not just after mixing—makes a noticeable difference in texture.
• For a deeper chocolate flavor, swap ¼ cup of flour for Dutch-process cocoa powder.

FAQs

Q: Can I use salted butter instead of unsalted?
A: Yes, just skip or cut the added salt to â…“ teaspoon to keep balance.

Q: Why did my cookies spread too much?
A: Likely your butter was too warm or the dough skipped the chill; next time, refrigerate longer.

Q: How can I make them extra chewy?
A: Chill dough, use more brown sugar, and underbake by 1 minute.

Q: Is it okay to freeze cookie dough?
A: Absolutely—dough balls freeze beautifully and bake fresh straight from the freezer.

Q: Can I swap the chocolate chips for chunks?
A: Definitely! Chunks give pockets of molten chocolate—yum.

Q: What’s the best way to measure flour?
A: Fluff the flour, scoop into your cup, then level with a knife—avoid packing.

Q: Can I make mini cookies?
A: Yes, use a 1-tbsp scoop and shave 2–3 minutes off bake time for bite-sized treats.

Conclusion

This Toll House Cookie Recipe brings together classic American flavor and homemade charm in every chewy, delicious bite. From simple pantry staples to that perfect bake, you’ve got a go-to dessert ready for any occasion—school bake sale or cozy evening at home. Give it a whirl, then comment below to let me know how they turned out, or wander over to my Soft Sugar Cookies post if you’re craving another sweet adventure!