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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


  • 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


  • 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.



  • 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.