Toll House Chocolate Chip Cookies

If you grew up in the US, you probably know exactly what a Toll House chocolate chip cookie tastes like. This is the cookie that started it all, the original Nestlé Toll House chocolate chip cookie recipe. When people say they want "classic" chocolate chip cookies, this is what they mean: golden edges, soft centers, melty chocolate, and just enough chew to make them perfect with a glass of milk (or straight off the baking sheet).

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I've baked a million different chocolate chip cookie recipes, but honestly? I always come back to this one when I want to keep it simple, nostalgic, and reliable. There's no fancy tricks or extra steps, just the basic ingredients you probably already have in your pantry. If you want to taste a bit of cookie history (and wow your family every single time), bake a batch of Toll House cookies. Bonus: they freeze beautifully, and you can make the dough ahead or bake them as bars. Let's do this!

Why You'll Love the Original Toll House Chocolate Chip Cookie

• Classic, chewy, and packed with chocolate
• No chilling required (but you can for thicker cookies)
• Foolproof for busy days and last-minute bake sales
• Customizable: add nuts, skip nuts, use different chips
• Freezes well, as dough or baked cookies
• Brings back ALL the childhood cookie memories

The Toll House Chocolate Chip Cookie Ingredients

Here's what you'll need for this timeless recipe:

• All-purpose flour: 2 ¼ cups (spooned and leveled)
• Baking soda: 1 teaspoon
• Salt: 1 teaspoon
• Butter: 1 cup (2 sticks), softened
• Granulated sugar: ¾ cup
• Brown sugar: ¾ cup, packed
• Vanilla extract: 1 teaspoon
• Eggs: 2 large
• Toll House Semi-Sweet Chocolate Morsels: 2 cups (12 oz package)
• Chopped nuts: 1 cup (optional; walnuts or pecans are classic. If omitting, add 1-2 tablespoons extra flour)

How to Make Toll House Chocolate Chip Cookies

1. Preheat and Prep

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment or leave them ungreased for classic Toll House edges.

2. Mix Dry Ingredients

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and lighter in color (about 2-3 minutes).

4. Add Eggs

Add eggs one at a time, beating well after each addition.

5. Add Dry Ingredients

Gradually beat in the flour mixture until just combined.

6. Stir in the Chocolate Chips (and Nuts)

Add the chocolate chips and nuts (if using). Stir just until everything is mixed together.

7. Scoop and Bake

Drop dough by rounded tablespoonfuls onto the prepared baking sheets, leaving space between each cookie.

Bake for 9-11 minutes, or until golden brown around the edges and still a bit soft in the center. They'll set up as they cool. For bakery-style cookies, press a few extra chocolate chips into the tops right out of the oven.

Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely (or eat one warm, you know you want to).

My Tips for Toll House Cookie Success

• Use room temperature butter for best creaming and soft texture.
• If you skip the nuts, add 1-2 tablespoons more flour for thicker cookies.
• For extra flavor, chill the dough for a few hours or overnight (optional).
• Don't overbake; they'll keep setting up as they cool.
• To freeze: scoop dough into balls and freeze; bake straight from frozen with an extra minute or two.

Variations You Can Try

• Pan Cookies: Spread dough in a greased 15 x 10-inch pan. Bake at 350°F for 20-25 minutes for bar cookies.
• Slice and Bake: Shape dough into logs, chill, and slice into ½-inch rounds before baking.
• Chipless Cookies: Just leave out the chips for a sugar-cookie style treat.
• Mix-ins: Try butterscotch chips, white chocolate, or a mix of dark and milk chocolate chips.

Make Ahead and Freezing

• Dough: Chill up to 1 week or freeze up to 8 weeks. Bake straight from frozen (add 1-2 minutes).
• Baked cookies: Freeze in a zip-top bag for up to 3 months.

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