Original Toll House Chocolate Chip Cookie Recipe
The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.
Equipment
- Kitchen scale
- Stand mixer
- Cookie coop
- Baking sheet
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips or chopped chocolate
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture resembles a smooth paste.
- Add the egg and vanilla extract and blend at low speed until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter mixture and mix until just combined.
- Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Use a medium size cookie scoop to drop 2 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven for 10-12 minutes, or until the edges are firm and the centers are slightly underbaked.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Top the warm cookies with additional chocolate chips and serve!
Notes
- Chocolate: While the classic Toll House Cookies are made with Nestle semi-sweet chocolate morsels, you can use any type of chocolate you will like. Dark chocolate, bittersweet, and milk chocolate make great additions. You can also use chopped chocolate rather than chocolate chips.
- Adding nuts: If you would like to incorporate nuts into the dough, slightly cut back on the amount of chocolate and replace it with your choice of chopped nuts. My favorites are walnuts or pecans.
- Make ahead: The cookies can be shaped and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen adding 2-3 minutes to the total baking time.f
- Storage: Baked cookies can be stored in an airtight container at room temperature up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1cookieCalories: 183kcalCarbohydrates: 26gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 24mgSodium: 135mgPotassium: 24mgFiber: 1gSugar: 17gVitamin A: 154IUCalcium: 9mgIron: 1mg
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