Classic Toll House Cookie Recipe to Bake Now
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.
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.