Toll House Chocolate Chip Cookies

 

Close up over head shot Toll House Chocolate Chip Cookies on a baking rack
Toll House chocolate chip cookies are chocolatey, soft, and delicious. Nothing beats warm homemade chocolate chip cookies fresh from the oven.
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Table of Contents
  1. Toll House Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Toll House Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Toll House chocolate chip cookies are soft and delicious, the ultimate homemade chocolate chip cookie recipe. Inspired but the classic Nestle Tollhouse recipe, these tasty cookies have the perfect amount of chocolate chips, making every bite a sweet delight.  

If you love chocolate chip desserts you’ll want to make white chocolate chip cookies, double chocolate chip cookies, and chocolate chip cookie bars

Toll House Chocolate Chip Cookies stacked on top each other on a plate

Toll House Chocolate Chip Cookies Ingredients

Toll House Chocolate Chip Cookies raw ingredients that are labeled

You will need:

  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 8 tablespoons butter softened
  • ¼ cup light brown sugar packed
  • ½ cup sugar
  • 2 teaspoons clear vanilla extract
  • 1 large egg
  • 2 cup semi-sweet chocolate chips
  • 1 cup chopped nuts

Substitutions and Additions

Nuts: If you don’t like (or can’t eat) nuts, then just leave them out. You can always add a little more semisweet chocolate chips or even different colored chocolate if you like. 

Brown Sugar: You can use dark brown sugar if that’s what you have. It doesn’t change the taste too much but may make the cookies look a little darker once cooked. 

How to Make This Toll House Chocolate Chip Cookies Recipe

STEP ONE: In a medium-size bowl whisk together the flour, baking soda, and baking powder. Set aside.

STEP TWO: Using a stand mixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.

PRO TIP: Make sure your ingredients are room temperature so that your batter comes out with the right consistency.

STEP THREE: Add the egg and mix until no yellow streaks are visible.

STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.

flour dough mixture being whisked into the cookie dough batter in a bowl.

STEP FIVE: Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.

STEP SIX: Cover the dough and refrigerate for 1 hour.

STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.

STEP EIGHT: Remove the dough from the fridge and scoop the dough into rounded tablespoons.

PRO TIP: You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size. 

STEP NINE: Roll the cookie dough into balls before placing the dough 2 inches apart.

Cookie dough on a parchment paper lined pan and after being baked on a cooling rack

STEP TEN: Bake for 10 minutes

STEP ELEVEN: Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.

How to Serve

Nothing says classic chocolate chip cookies like enjoying them with a tall glass of milk, but you could also serve your cookies with iced tea or even whipped hot chocolate. A sweet afternoon snack, friends and family will also love when you bring a plate of cookies to a picnic or potluck. 

Storage

ON THE COUNTER: Once the Toll House chocolate chip cookies have cooled, you can store them in an airtight container for 4 to 5 days. Don’t pop them in the fridge as they might get too hard. 

IN THE FREEZER: You can store the uncooked dough in the freezer for up to 3 months in airtight containers or freezer bags. For best results, thaw it out in the fridge so that it is defrosted but not too warm then continue the process. If you are unsure if the dough is cold enough, pop it back in the fridge for an hour.

close up shot of a bunch of Toll House Chocolate Chip Cookies on a plate

Toll House chocolate chip cookies are chocolatey, soft, and ridiculously easy to eat. Nothing beats homemade cookies fresh from the oven, and this easy recipe will soon become your go-to chocolate chip cookie recipe that friends and family request. Mix up a batch of these classic cookies the next time you get the urge for a sweet cookie dessert. 

Frequently Asked Questions

Can I freeze Nestle Toll House cookies? 

You can freeze both the baked cookies and unbaked dough for up to three months.

What kind of nuts does the original toll house cookie recipe use? 

We recommend either walnuts or pecans but any type of nut that you love would be perfect for this recipe. Macadamia nuts or almonds would be especially delicious.

Is there a difference between chocolate chips and nestle semi-sweet morsels? 

Chocolate chips were originally called morsels and you can still find that name on the packages of the Toll House chips. Either will work fine in this recipe.

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Close up over head shot Toll House Chocolate Chip Cookies on a baking rack

Toll House Chocolate Chip Cookies

Toll House chocolate chip cookies are chocolatey, soft, and delicious. Nothing beats warm homemade chocolate chip cookies fresh from the oven.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 36

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 8 tablespoons butter, softened
  • ¼ cup light brown sugar
  • ½ cup sugar
  • 2 teaspoons clear vanilla extract
  • 1 large egg
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped nuts

Instructions
 

  • In a medium-size bowl whisk together the flour, baking soda, and baking powder. Set aside.
  • Using a stand mixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
  • Add the egg and mix until no yellow streaks are visible.
  • Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
  • Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
  • Cover the dough and refrigerate for 1 hour.
  • Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
  • Remove the dough from the fridge and scoop the dough into rounded tablespoons.
  • Roll the cookie dough into balls before placing the dough 2 inches apart.
  • Bake for 10 minutes
  • Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.

Video

Notes

  • Make sure your ingredients are room temperature so that your batter comes out with the right consistency.
  • You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size. 

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