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Original Toll House Chocolate Chip Cookies

The timeless classic that started it all, these Original Toll House Chocolate Chip Cookies are perfectly chewy, buttery, and loaded with rich semi-sweet chocolate. A beloved recipe that promises warm, nostalgic comfort with every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 60 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 12 oz Nestlé Toll House Semi-Sweet Chocolate Morsels (1 standard bag)
  • 1 cup chopped nuts (optional, e.g., walnuts or pecans)

Equipment

  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Measuring Cups
  • Measuring Spoons
  • Rubber spatula
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or leave ungreased (Toll House recommends ungreased for their classic recipe, but parchment makes for easier cleanup and consistent baking).
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Mixing the Dough
  1. In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until creamy and light in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition until fully incorporated.
  3. Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
  4. Stir in the chocolate morsels and optional chopped nuts using a rubber spatula until evenly distributed throughout the dough.
Baking the Cookies
  1. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven and desired crispness.
  3. Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely.
  4. Repeat with the remaining dough.

Notes

For perfectly chewy cookies, avoid over-baking. The cookies will continue to set as they cool. For a richer flavor, consider chilling the dough for at least 30 minutes (or up to 24 hours) before baking. Store leftover cookies in an airtight container at room temperature for up to 3-4 days, or freeze baked cookies for longer storage.