• All-purpose flour: The cornerstone of the cookie structure. Remember to use the “fluff-and-scoop” method to avoid dense cookies: gently aerate the flour with a spoon and then lightly scoop it into your measuring cup. Level it off with the flat edge of a knife for precise measurement.
• Baking soda and salt: This dynamic duo is essential for the cookies’ texture and taste. Baking soda acts as a leavening agent, giving the cookies a desirable lift, while salt enhances the other flavors and balances the sweetness.
• Fresh Baking Soda: It’s crucial to use fresh baking soda, as expired baking soda will not provide the necessary lift, resulting in flat, unappealing cookies. Always check the expiration date before starting your baking project.
• Balancing Salt: Salt plays a vital role in balancing the sweetness of the sugars and amplifying all the other delicious flavors in the cookie dough.
• Softened Butter: Achieved the ideal cookie dough texture by using softened butter. The texture should be such that it easily blends with the other ingredients. To expedite the softening process, cut the butter into small cubes and allow them to sit at room temperature for approximately 15 minutes. Avoid microwaving, as it can melt the butter too quickly and compromise the dough’s consistency.
• Granulated Sugar and Brown Sugar: A harmonious combination of both granulated and brown sugars is the secret to achieving the perfect balance of crispy edges and soft, chewy centers. The molasses in brown sugar contributes to the cookies’ moisture and chewiness.
• Pure Vanilla Extract: For the most intense and authentic vanilla flavor, always opt for pure vanilla extract. If you’re feeling ambitious, consider making your own vanilla extract; it adds a special touch to your baking.
• Large Eggs: Eggs serve as a binder, holding the dough together, while also adding richness and moisture, contributing to the overall texture of the cookies.
• Nestlé Toll House Semi-Sweet Chocolate Morsels: The iconic, signature ingredient! These chocolate morsels are the defining characteristic of Toll House cookies, delivering that classic chocolatey goodness in every bite.

For a complete list of ingredients and precise quantities, please refer to the recipe card below.

This Toll House chocolate chip cookie recipe is quick and efficient. While I frequently rely on my trusty stand mixer for this recipe, a hand mixer works just as effectively. Both are designed to cream the butter and sugar with ease.

A Note from Kelly: You’ll notice that the original recipe includes the option of adding chopped nuts, but I personally prefer to leave them out (I’ll share my thoughts on this below, in the tips and variations section, if you’d like to incorporate them!). Also, the original recipe suggests adding an extra 1 to 2 tablespoons of flour when omitting the nuts; however, after thorough testing, I can confidently say that this step is unnecessary! The cookies still turn out incredibly soft and chewy without the extra flour.

1. Combine the Dry Ingredients: In a small mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour, resulting in a consistent texture and flavor in the baked cookies.

1. Cream the Butter and Sugars: In a separate, larger mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract. Use a mixer (stand or hand-held) to beat the ingredients together until the mixture becomes light and fluffy. This step is crucial for incorporating air into the dough, which contributes to the cookies’ soft and airy texture.

1. Incorporate the Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, ensuring that each egg is fully incorporated before adding the next. Beat well after each addition. This process helps to create a smooth and emulsified batter, which is essential for achieving the desired texture in the final product.

1. Gradually Add the Flour Mixture: Gradually beat in the flour mixture, a little at a time, until it is just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour, resulting in tough cookies. Mix until the flour is fully incorporated, but avoid prolonged mixing.

1. Fold in the Chocolate Chips: Gently fold in the Nestlé Toll House Semi-Sweet Chocolate Morsels using a spatula or wooden spoon. Distribute the chocolate chips evenly throughout the dough.

1. Scoop and Drop the Dough: Use two spoons or a small cookie scoop to portion out the dough. Drop 2-tablespoon portions of cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart. This allows the cookies to spread evenly during baking.

1. Bake the Cookies: Bake in a preheated oven at 375°F (190°C) for approximately 9 to 11 minutes, or until the edges are golden brown and set. Keep a close eye on the cookies to prevent overbaking.
2. Cool and Enjoy: Remove the baking sheets from the oven and allow the cookies to cool on the baking sheets for approximately 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies to set and prevents them from sticking to the baking sheets.

• Adding Nuts: If you’re a fan of nuts in your chocolate chip cookies, feel free to mix in 1 cup of your favorite chopped nuts (such as walnuts, pecans, or pistachios) along with the chocolate morsels.
• Chocolate Chip Variations: While the classic Toll House cookie recipe calls for semi-sweet chocolate chips, don’t hesitate to experiment with other types of chocolate. Consider using milk chocolate, dark chocolate, white chocolate, or even a combination of different types for a more complex flavor profile.
• Lining Baking Sheets: The original recipe suggests baking the cookies on an ungreased cookie sheet; however, I always prefer using parchment paper. This simple step prevents the cookies from sticking, makes cleanup a breeze, and helps them bake more evenly, eliminating overly crispy bottoms.
• Chilling for Thicker, Chewier Cookies: While you can certainly bake the cookie dough immediately after mixing, chilling the dough for at least 3 hours (or even overnight) can result in a thicker, chewier texture. Chilling helps control spreading and allows the flavors to meld and deepen.
• Sea Salt Sprinkle: For the past few years, I’ve been topping my chocolate chip cookies with a generous pinch of large-flake sea salt, and I can confidently say that I’ll never go back! The sea salt elevates these classic cookies from simply delicious to utterly irresistible. The salty-sweet combination is truly addictive.
• Toll House Cookie Bars: If you’re looking to skip the scooping process, you can easily transform this recipe into Toll House Cookie Bars. Simply spread the dough into a greased 15 x 10-inch jelly-roll pan and bake at 375°F (190°C) for approximately 20 to 25 minutes, or until the edges are golden brown. Allow the bars to cool completely in the pan on a wire rack before slicing them into squares. This is an easy and delicious option that’s perfect for serving a crowd.

How to Store Toll House Cookies to Maintain Freshness

• Room Temperature Storage: To store your cooled cookies at room temperature, place them in an airtight container. They will remain fresh for up to 5 days.
• Freezing Baked Cookies: If you want to extend the shelf life of your baked cookies, you can freeze them in a freezer-safe bag or airtight container for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or reheat them in a 300°F (150°C) oven for a few minutes.
• Freezing Cookie Dough: For ultimate convenience, you can freeze the cookie dough in advance. Simply scoop the dough into individual balls and place them on a tray. Freeze the dough balls until they are solid, then transfer them to a freezer bag. When you’re ready to bake, you can bake the cookies straight from frozen, adding approximately 1 to 2 extra minutes to the baking time.

Craving even more delicious chocolate chip cookie inspiration? We’ve got you covered with a variety of tempting recipes!