Introduction
The Toll House Chocolate Chip Cookie is the cookie that started it all. Created by Ruth Wakefield at the Toll House Inn in the 1930s, this original recipe has become an American classic and a global favorite. Crispy on the edges, chewy in the center, and studded with melty chocolate chips, these cookies are nostalgia and indulgence in every bite. Whether you’re baking for the holidays, a party, or just because—this cookie never fails.
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups (12 oz) Nestlé Toll House semi-sweet chocolate chips
1 cup chopped nuts (optional)
Instructions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Mix Dry Ingredients:
In a small bowl, combine flour, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Add Eggs:
Add eggs one at a time, beating well after each addition.
Combine Mixtures:
Gradually beat in the flour mixture.
Add Chips and Nuts:
Stir in chocolate chips and nuts (if using).
Drop Dough:
Drop by rounded tablespoon onto ungreased baking sheets, spacing about 2 inches apart.
Bake:
Bake for 9–11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Description
These Toll House Chocolate Chip Cookies are everything you want in a cookie—crunchy on the outside, soft and chewy inside, with sweet, melty pockets of chocolate throughout. Simple, comforting, and endlessly delicious, this iconic recipe has stood the test of time for a reason.
Tips
Room Temperature Butter: Makes creaming easier and ensures even mixing.
Don’t Overbake: They continue to bake on the sheet after being removed from the oven.
Scoop Uniformly: For even baking, use a cookie scoop or tablespoon to portion dough.
Chill Dough (Optional): For thicker, more flavorful cookies, chill dough for 30 minutes before baking.
Add Sea Salt: A sprinkle of flaky sea salt before baking takes the flavor up a notch.
Variations
Chunky Style: Use chocolate chunks instead of chips.
Nut-Free: Skip the nuts or substitute with sunflower seeds for crunch.
Double Chocolate: Add 1/4 cup cocoa powder and use white chocolate chips.
Peanut Butter Twist: Add 1/2 cup peanut butter to the batter and reduce butter slightly.
Mini Cookies: Use a teaspoon instead of a tablespoon and reduce bake time to 7–8 minutes.
Corrections
If cookies spread too much, chill the dough or add a bit more flour.
If they are too dry, reduce baking time slightly or use more brown sugar for added moisture.
For high-altitude baking, reduce baking soda slightly and add 1–2 extra tablespoons of flour.
Enjoy
Grab a glass of cold milk and enjoy the timeless pleasure of a warm, homemade Toll House cookie. Perfect for sharing—or not! Whether fresh from the oven or sneaked from the cookie jar, these treats are pure comfort.