Published on
Tollhouse Chocolate Chip Cookies
Perfect for any occasion, this classic chocolate chip cookie recipe combines basic ingredients to create a buttery, chocolatey, soft, and chewy cookie that bakes up in just ten minutes and really hits the spot when you just have to have a sweet treat!
Jump to RecipeTable of Contents
Toll house chocolate chip cookies will be your new go-to whether you need something for a bake sale or you’re just craving something sweet. You probably always have everything you need in your pantry, making it easy to whip up a batch whenever the urge hits you. They have the perfect amount of sweetness and stay moist and soft after baking. Anyone at any age or occasion will enjoy this quick and easy-to-bake cookie.
Toll House Chocolate Chip Cookies Ingredients
You’ll need:
- 1¾ cups 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 cups semi-sweet chocolate chips
- 1 cup chopped nuts
Substitutions and Additions
CHOCOLATE CHIPS: While the original Toll House cookie calls for semi-sweet chips, substitute other types if that’s what you have on hand.
LIGHT BROWN SUGAR: Dark brown sugar will make your cookies look slightly different but should not affect their delicious taste.
CHOPPED NUTS: Calling for chopped nuts opens the door to adding whatever nuts you prefer. Walnuts and almonds are always good choices, but macadamia nuts or pecans are just as tasty. Feel free to leave them out altogether if you prefer or can’t have nuts.
How to Make This Nestles Toll House Cookies Recipe
STEP ONE: In a medium-sized 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: Be sure to bring all your ingredients to room temperature before starting. This helps everything blend together smoothly and evenly.
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.
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.
PRO TIP: It’s important to use a wooden spoon at this point to avoid breaking your chocolate chips and nuts.
STEP SIX: Cover the dough and refrigerate for 1 hour.
PRO TIP: Don’t skip this important step. Starting with chilled dough keeps the butter from melting too quickly while cooking, avoiding flat and crispy cookies.
STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325°F and line a cookie sheet with parchment paper.
STEP EIGHT: Remove the dough from the fridge and scoop the dough into rounded tablespoons.
STEP NINE: Roll the cookie dough into balls before placing the dough 2 inches apart on the cookie sheet.
PRO TIP: Rolling cookie dough in your hands can warm your dough. Use a portion scooper if possible, or pop your cookies bake in the refrigerator for a few minutes before baking.
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
It’s hard to resist eating a cookie or two while they are still warm out of the oven, but you can enjoy them any time with a favorite beverage, hot or cold, or pack them in a school lunch. Really now, is there a wrong way to serve a homemade chocolate chip cookie?
Storage
IN THE FRIDGE: Store these Toll House Cookies in a covered container for up to 5 days at room temperature. Refrigerating them will cause them to dry out and become crisp. ( Adding a slice of bread to your container of cookies will absorb the moisture and keep your cookie soft and chewy.)
IN THE FREEZER: Freeze unbaked cookie dough for 3-4 months to use at a later time. Thaw in the refrigerator until ready to use. Form into balls and bake. We don’t recommend freezing these cookies once they are baked.
REHEATING INSTRUCTIONS: Warm your cookies for a few seconds in the microwave for that “fresh out of the oven” goodness.
Keep this Toll House Chocolate Chip Cookie recipe at the top of your go-to list to bake up a batch whenever you are craving something sweet and chocolatey. You won’t be able to resist the perfect combination of chocolate and nuts combined in this soft and simple cookie recipe.
FAQ:
Q? Do I need to use Toll House chocolate chips?
A: No. The name comes from the Toll House Inn in Massachusetts, where the original recipe was created. Any variety of chocolate will substitute just fine.
Q? Why are my cookies turning out flat?
A: Give the ingredients lots of time to cream together in step 2 and when adding the eggs in step 3. Extra time here will help your cookies turn out perfect every time. Be sure that the dough is chilled before going in the oven so that the fat does not melt too quickly and flatten out your cookies.
Q? Can I use a chocolate bar instead of chocolate chips?
A: Absolutely! Chop up a good quality chocolate bar. This lets you choose the size of chocolate chunks in your cookie. Store-bought chips have a waxy coating that keeps them from sticking together in the package. Adding your own chopped chocolate pieces will allow them to soften and melt beautifully in your cookies.
Toll House Chocolate Chip Cookies
Perfect for any occasion, this classic chocolate chip cookie recipe combines basic ingredients to create a buttery, chocolatey, soft, and chewy cookie that bakes up in just ten minutes and really hits the spot when you just have to have a sweet treat!
Ingredients
- 1¾ cups 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 cups semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- In a medium-sized 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°F 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 on the cookie sheet.
- 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.
Notes
Make sure your ingredients are at 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.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Leave a Comment