Classic Toll House Cookie Recipe to Bake Now

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There’s something comforting about a recipe you can rely on. These Toll House cookies are easy to make, require no special effort, and deliver the same great results every time.

This recipe always works for me. I am happy to share it with you.

Ingredient Overview

Basic Ingredients You Need

Butter
Butter gives your Cookie richness and flavor. When you cream it properly, it helps create a soft and tender texture.

Sugar
Sugar sweetens your Cookie and helps it brown evenly. It also plays a role in how chewy the cookie feels when you bite into it.

Eggs
Eggs bind the ingredients together and add moisture. They help your Cookie hold its shape while staying soft inside.

Milk
Milk adds gentle moisture to the dough. It helps smooth out the texture so your Cookie dough mixes easily.

Chocolate Chips
Chocolate chips define the Toll House Cookie. They melt slightly during baking and create pockets of rich chocolate flavor.

Flour
Flour provides structure. It allows your Cookie to hold together while baking and cooling.

Baking Soda
Baking soda helps the cookie rise just enough. It keeps the Cookie light instead of dense.

Salt
Salt balances sweetness and enhances the chocolate flavor in every Toll House Cookie.

Vanilla Extract
Vanilla adds warmth and depth. It rounds out the flavors and makes your Cookie taste complete.

Step by Step Preparation

Step 1 Prepare Your Workspace

Before you start, you make sure your ingredients are ready. This helps the Toll House Cookie dough come together smoothly and evenly.

Step 2 Cream Butter and Sugar

You mix butter and sugar until light and fluffy. This step traps air and gives your Toll House Cookie a soft texture.

Step 3 Add Eggs and Milk

You add eggs one at a time, then mix in the milk. This keeps the dough smooth and prevents separation.

Step 4 Mix Dry Ingredients Separately

You combine flour, baking soda, and salt in a bowl. This ensures even distribution in your Toll House Cookie dough.

Step 5 Combine Wet and Dry Mixtures

You slowly add the dry ingredients to the wet mixture. You mix just until combined to avoid overworking the dough.

Step 6 Fold in Chocolate Chips

You gently stir in the chocolate chips. This ensures every Toll House Cookie has chocolate in each bite.

Step 7 Shape the Dough

You scoop portions of dough and place them on a baking tray. Spacing helps the Toll House Cookie bake evenly.

Step 8 Bake Until Lightly Golden

You bake until the edges are set and lightly golden. The center stays soft for that classic Toll House Cookie texture.

Step 9 Cool Before Serving

You let the cookies rest before moving them. This allows the Toll House Cookie to finish setting without breaking.

Helpful Tips

Baking a Toll House Cookie is simple, but a few small choices make a big difference.

• Use room temperature butter so it creams smoothly.
• Avoid overmixing the dough to keep the Toll House Cookie tender.
• Slightly underbake if you prefer a softer center.
• Let cookies cool on the baking sheet before transferring.
• Use consistent scoop sizes for even baking.

Common Mistakes to Avoid

If your Toll House Cookie spreads too much, the butter may be too warm. If the cookies feel dry, you may have added too much flour. Paying attention to texture as you mix helps you avoid these issues.

How Texture Affects Your Cookie

Texture is one of the most important parts of a Toll House Cookie. You want a balance between soft and structured. When the dough is mixed gently, the cookies bake evenly. When baked at the right time, the centers remain soft while the edges hold their shape.

If you enjoy a chewier Toll House Cookie, you can bake slightly less. If you prefer a firmer bite, you can let them bake a little longer. Learning these small adjustments helps you customize every batch.

Storage Instructions

Room Temperature Storage

You store your Toll House Cookie in an airtight container at room temperature. This keeps them fresh and soft for several days.

Refrigerator Storage

If you want to extend freshness, you can refrigerate baked Toll House Cookie batches. Make sure they are sealed well to prevent drying.

Freezer Storage

You can freeze baked Toll House Cookie or raw dough. Freezing dough allows you to bake fresh cookies whenever you want.

Toll House Cookie Dough Ahead of Time

Preparing dough in advance saves time. You can refrigerate Toll House Cookie dough for later baking. This also allows flavors to develop more deeply. When you are ready, you simply scoop and bake.

Freezing dough portions is another option. You place them in a freezer safe container and bake straight from frozen with a slight increase in baking time.

Serving Ideas

A Toll House Cookie tastes great on its own, but you can serve it in creative ways.

• Pair with a glass of milk for a classic treat.
• Serve warm with ice cream for a simple dessert.
• Use Toll House Cookie crumbles as a topping for other sweets.
• Package cookies as homemade gifts.

These ideas help you enjoy your Toll House Cookie in new ways without changing the recipe.

Classic Toll House Cookie Recipe to Bake Now

Lara Stewart

Enjoy the nostalgic flavor and perfect texture of these classic Toll House cookies. With crispy edges, soft centers, and rich chocolate morsels, this timeless recipe delivers homemade comfort in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Cookies

Cuisine American

Servings 24 cookies

Calories 160 kcal

Equipment

• Mixing bowls
• Hand or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper or silicone mat
• Wire cooling rack
• Cookie scoop (optional)

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts optional

Instructions

 

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
• In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
• Beat in eggs one at a time, followed by vanilla extract.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Gradually mix dry ingredients into the wet ingredients until just combined. Do not overmix.
• Fold in the chocolate chips evenly.
  
• Scoop dough by rounded tablespoons (or using a cookie scoop) and place onto the prepared baking sheets, spacing 2 inches apart.
• Bake for 9 to 11 minutes, or until the edges are golden but centers still appear soft.
• Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
• Enjoy warm or store in an airtight container for up to 5 days.

Notes

For chewier cookies, increase the amount of brown sugar.

Add chopped nuts or a sprinkle of flaky sea salt on top for variation.

Dough can be chilled for 30–60 minutes before baking for enhanced flavor and structure.

Freeze scooped dough balls for future baking. Just add a minute or two to the baking time.

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