The Best Homemade Toll House Cookie Recipe

Recipe

I can confidently say this homemade Toll House cookie recipe is the absolute best—perfectly crisp edges with a soft, gooey center, and packed with rich chocolate in every bite. What sets these cookies apart is the blend of high-quality ingredients and that classic Toll House flavor we all crave. Trust me, once you try these, you’ll never reach for store-bought dough again.

Imagine this: golden-brown cookies fresh from the oven, warm and fragrant with hints of vanilla and melted chocolate. They’re irresistibly chewy, slightly buttery, and downright addictive.

Whether you’re a seasoned baker or just starting out, this recipe is foolproof and guaranteed to impress. Grab your mixing bowl—your kitchen (and your taste buds) are about to smell like pure happiness.

Ingredients

The secret to perfect Toll House cookies lies in balancing classic ingredients with a few pro tweaks. While the original recipe is iconic, small adjustments can take your cookies from good to legendary—think chewy centers, crispy edges, and that nostalgic chocolatey bite. Here’s what you’ll need, with insider tips to nail it every time:

Dry Ingredients:

• 2 1/4 cups all-purpose flour – Spoon and level it to avoid dense cookies. For extra chew, swap 1/4 cup with bread flour.
• 1 tsp baking soda – Freshness matters! Test it with vinegar (if it fizzes, you’re golden).
• 1 tsp salt – Non-negotiable—it amplifies flavor. Use fine sea salt for even distribution.

Wet Ingredients:

• 1 cup (2 sticks) unsalted butter, softened – Room temp is key (press it lightly—your finger should leave an indent). For a nutty twist, brown half the butter.
• 3/4 cup granulated sugar + 3/4 cup packed brown sugar – Dark brown sugar adds moisture; light brown keeps them crisp. Don’t skip the pack!
• 2 large eggs – Cold eggs can curdle butter. Crack them early or warm in a bowl of lukewarm water.
• 2 tsp vanilla extract – Splurge on pure vanilla for depth (or use 1 tsp vanilla + 1 tsp almond extract for complexity).

Mix-Ins:

• 2 cups (12 oz) semi-sweet chocolate chips – Must-have! Toll House brand melts perfectly, but chopped chocolate bars create gooey pockets.
• 1 cup chopped walnuts (optional) – Toast them first for crunch. Or sub with pecans, pretzels, or sea salt flakes for finishing.

Little Wins:

• Flaky salt – Sprinkle on warm cookies for a gourmet touch.
• Extra chips – Press a few onto cookie tops right after baking for bakery-worthy looks.

Flexible Swaps:

• Butter – Out of sticks? Use 1/2 cup shortening + 1/2 cup butter for chew.
• Eggs – For denser cookies, replace 1 egg with 1/4 cup applesauce.
• Flour – Gluten-free? Use a 1:1 blend, but chill dough for 30 mins to prevent spreading.

How to Make the Best Original Toll House Recipe

• Beat in 1 teaspoon vanilla extract and 2 large eggs, one at a time, mixing well after each addition. Adding eggs gradually guarantees proper emulsification and a smooth batter.
• Combine 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a separate bowl. Whisking dry ingredients beforehand prevents clumps and guarantees even distribution of leavening agents.
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Overmixing can lead to tough cookies—stop when no streaks of flour remain.
• Fold in 2 cups semisweet chocolate chips and 1 cup chopped nuts (optional). Using a spatula guarantees even distribution without overworking the dough.
• Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading during baking.
• Bake for 9 to 11 minutes, or until the edges are golden brown but the centers are still soft. Cookies will continue to set as they cool on the baking sheet.
• Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. This prevents them from breaking while still warm.
• Store cookies in an airtight container at room temperature for up to a week, or freeze dough balls for future baking. Pre-portioned dough saves time and lets you bake fresh cookies whenever you crave them.

Nutrition

Homemade Toll House cookies are a classic treat loved by many. Here’s a breakdown of their nutritional content per serving:

Chef Tips

When I bake Toll House cookies, I always make sure my butter’s softened but not melted—it helps the dough hold its shape better. I chill the dough for 30 minutes to prevent spreading.

Using a cookie scoop guarantees even sizes. I rotate the baking sheet halfway through for even browning.

Letting cookies cool on the sheet for 2 minutes firms them up before transferring to a rack.

Frequently Asked Questions

Can I Use Margarine Instead of Butter?

I can use margarine instead of butter, but it’ll change the flavor and texture slightly. Butter gives richer taste and crisp edges, while margarine may make them softer and spread more. I’d stick with butter if possible.

What if I Don’T Have Brown Sugar?

If I don’t have brown sugar, I’ll mix white sugar with a bit of molasses to mimic its flavor and moisture. If molasses isn’t handy, I’ll just use white sugar, knowing the texture might differ slightly.

Can I Freeze the Cookie Dough?

You can freeze the cookie dough. I shape it into individual balls, place them on a baking sheet to freeze, then transfer to a bag. When I’m ready, I bake them straight from the freezer.

How Do I Make Cookies Chewier?

I’ll make cookies chewier by using more brown sugar than white sugar, adding an extra egg yolk, and slightly underbaking them. Chilling the dough before baking also helps, so it doesn’t spread too much in the oven.

Can I Use a Hand Mixer Instead of a Stand Mixer?

I’d say you can definitely use a hand mixer—it’ll work just fine. I’ve done it before, and my cookies turned out great. Just mix until everything’s combined, but don’t overdo it or they’ll get tough.