Dessert

Toll House Chocolate Chip Cookies Recipe

ByHarry Bern November 27, 2025November 27, 2025

Introduction

Toll House Chocolate Chip Cookies are a beloved classic known for their perfect balance of soft and chewy textures with melty chocolate chips in every bite. This easy-to-follow recipe will guide you to bake delicious homemade cookies that everyone will love.

A white plate is filled with about a dozen round chocolate chip cookies stacked in a small pile, showing a light golden brown color with visible dark chocolate chunks and bits of nuts evenly spread throughout the cookies, giving a slightly rough and crumbly texture. The plate is placed on a white marbled surface with a striped cloth napkin next to it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
8 tablespoons butter, softened
¼ cup light brown sugar, packed
½ cup sugar
2 teaspoons clear vanilla extract
1 large egg
2 cups semi-sweet chocolate chips
1 cup chopped nuts

Instructions

Step 1: In a medium-sized bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Step 2: Using a stand mixer or a large mixing bowl and an electric mixer, cream together the softened butter, brown sugar, white sugar, and vanilla extract until the mixture is fluffy.
Step 3: Add the egg to the creamed mixture and mix until no yellow streaks remain.
Step 4: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is just incorporated.
Step 5: Using a wooden spoon, stir in the chocolate chips and chopped nuts, ensuring they are evenly distributed through the dough.
Step 6: Cover the dough and refrigerate for 1 hour to let it firm up.
Step 7: While the dough chills, preheat your oven to 325°F (163°C) and line a cookie sheet with parchment paper.
Step 8: Remove the dough from the refrigerator and scoop rounded tablespoons of dough.
Step 9: Roll each scoop into a ball and place them about 2 inches apart on the prepared cookie sheet.
Step 10: Bake the cookies for 10 minutes until golden at the edges but still soft in the center.
Step 11: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For chewier cookies, substitute half the butter with an equal amount of melted butter.
Use chopped walnuts or pecans for a nutty twist, or omit nuts entirely for a nut-free treat.
Chill the dough overnight for a deeper flavor and improved texture.
Mix in white chocolate chips or butterscotch chips for variety.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep dough, wrap tightly and refrigerate for up to 3 days or freeze for up to 3 months. Reheat cookies briefly in a microwave or oven to refresh their softness.

How to Serve

The image shows several round chocolate chip cookies cooling on a black wire rack placed over a white marbled surface. Each cookie has a golden-brown color with a slightly cracked texture and is embedded with unevenly scattered dark chocolate chips and small pieces of walnuts, giving a rough, chunky appearance. The cookies are thick and look soft, with the closest cookie in sharp focus and those behind it gradually blurred, creating depth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but be sure to reduce or omit adding extra salt if your recipe calls for it to avoid overly salty cookies.

How do I prevent cookies from spreading too much?

Chilling the dough before baking helps prevent excessive spreading. Also, avoid using melted butter and ensure measuring flour accurately—too little flour can cause spreading.