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–+ servings
Front close up of Toll House Chocolate Chip Cookies stacked on a cooling rack.
5 from 5 votes
Created by: Stefanie

Toll House Chocolate Chip Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
32
This Toll house chocolate chip cookies recipe makes the best cookies with just the right amount of creamy semi-sweet chocolate taste and can be made into bars using a different pan!
32

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups 12-ounce package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.

Instructions

  • Preheat oven to 375° F
  • Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Notes

  • Don't over-mix the cookie dough once you have added the dry ingredients.
  • This recipe makes 32 cookies when using a 2-tablespoon cookie scoop.
  • Room-temperature ingredients are much easier to mix. The butter needs to be softened at room temperature in order to cream properly with the sugars.
  • Take the cookies out of the oven sooner rather than later so they are soft and chewy. They will bake a little more while cooling.
  • The classic Tollhouse recipe does not require chilling. In fact, I have experimented with chilling or not chilling the dough, creaming the butter and sugar for less time and more time, baking on parchment lined/greased/ungreased baking pans. I found that none of these things make any noticeable difference in the texture or spread of these cookies, leading me to believe that it is the specific quantity of ingredients that results in the classic Toll house chocolate chip cookie.
Pan Cookie Variation:
Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Slice and Bake Cookie Variation:
Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into a 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into ½-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
May be stored in the refrigerator for up to 1 week or in the freezer for up to 8 weeks.
For High Altitude Baking (5,200 feet):
Increase flour to 2 ½ cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to ⅔ cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Nutrition

Calories: 214kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 159mg | Potassium: 102mg | Fiber: 1g | Sugar: 14g | Vitamin A: 198IU | Vitamin C: 0.05mg | Calcium: 20mg | Iron: 1mg

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