Toll House Cookies
Professional Toll House cookies recipe featuring chewy centers, crisp edges, and perfect golden color. A timeless classic with modern baking precision.
Equipment
- mixing bowls
- electric mixer
- Measuring cups & spoons
- parchment paper
- Baking trays
- Cooling racks
Ingredients
- 2 1/4 cups all-purpose flour (279g)
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened (227g)
- 3/4 cup granulated sugar (150g)
- 3/4 cup brown sugar (150g)
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips (340g)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line trays with parchment.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla and eggs, one at a time. Mix until smooth.
- Gradually beat in flour, baking soda, and salt.
- Stir in chocolate chips and nuts, if using.
- Drop rounded tablespoons of dough onto prepared trays.
- Bake 9–11 minutes, until edges are golden but centers soft.
- Cool on trays 2 minutes, then transfer to racks.
- Store airtight for 3 days or freeze up to 2 months.
Notes
Use unsalted butter for consistency.
For thicker cookies, chill dough for 1 hour before baking.
Replace nuts with extra chocolate chips if preferred.
Weigh ingredients for professional consistency.
For thicker cookies, chill dough for 1 hour before baking.
Replace nuts with extra chocolate chips if preferred.
Weigh ingredients for professional consistency.
Nutrition
Calories: 99kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 109mgPotassium: 40mgFiber: 1gSugar: 7gVitamin A: 180IUCalcium: 10mgIron: 0.5mg