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Toll House Chocolate Chip Cookies

Enjoy the classic taste of Toll House Chocolate Chip Cookies, perfectly balanced with a crispy edge and a gooey, melty chocolate center. This simple recipe is sure to delight family and friends.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups All-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon Baking soda Helps the cookies rise.
  • 1/2 teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 1 cup Unsalted butter Can use margarine or coconut oil for a dairy-free option.
  • 3/4 cup Granulated sugar Adds sweetness.
  • 3/4 cup Brown sugar Provides moistness and caramel flavor.
  • 1 teaspoon Vanilla extract Homemade is best.
  • 2 large Eggs Can substitute with a flax egg for vegan option.
Chocolate Chips
  • 2 cups Semi-sweet chocolate chips Feel free to use milk or dark chocolate.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In a larger bowl, beat the unsalted butter, granulated sugar, and brown sugar until creamy.
  4. Mix in the vanilla extract, then beat in the eggs, one at a time.
  5. Gradually mix the flour mixture into the wet ingredients until just combined.
  6. Gently fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto ungreased cookie sheets.
  8. Bake for 9-11 minutes or until edges are golden brown and centers are still soft.
  9. Let cool on the baking sheet for a couple of minutes before transferring to a wire rack.

Notes

For thicker cookies, chill the dough for at least 30 minutes. Don't overbake; the cookies continue to cook after being removed from the oven. Experiment with mix-ins like nuts or dried fruit for extra flavor.