Toll House Chocolate Chip Cookies
Updated Sept. 5, 2024
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon salt
- 1cup butter (2 sticks), softened
- ¾cup granulated sugar
- ¾cup packed brown sugar
- 1teaspoon vanilla extract
- 2 large eggs
- 2cups/12 ounces semisweet chocolate chips
- 1cup chopped nuts (optional)
Nutritional analysis per serving (60 servings)
107 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
- Step 2
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Private Notes
Comments
This is not the original recipe. I have an autographed cookbook from 1942. One wrong item are the chocolate chips--she said 14 oz, not 12. My family went to her restaurant many, many times. My sister and I always asked if we could eat in the "tree room". The waitresses wore beautiful dresses. In those days there were many courses of food and no matter how big the group the waitresses were not allowed to write any order--they had to memorize everything.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Also, the sugar in the dough gradually absorbs liquid. I still include the hot water. I add the baking soda to it so it dissolves, and then add this to the eggs, butter and vanilla mixture.
Flat cookies? Too much butter. Here is the equation for each type of chocolate chip cookie, whatever your preference thin and crisp: 2- 1/2 sticks butter, 1 -1/2 cups granulated, 3/4 cup brown sugar soft and chewy: 2 sticks butter, 1/2 cup granulated, 1 cup brown sugar light and cakey: 1- 3/4 cups butter, 3/4 granulated, 1/4 cup brown sugar, 1 teaspoon white vinegar too much baking soda: reduce to 1/2 teaspoon all the other ingredients are OK always refrigerate dough at least 30 minutes
Made these using 1/2 the recipe and as directed, set them in the freezer for an hour. Made them small - each cookie was a rounded teaspoon if that! They baked at 375 for 10 min. I used milk chocolate chips because that’s what we prefer. Perfect with a cup of tea or coffee… or hot cocoa!
l have found using brown butter in just about any cookie recipe adds a lovely nutty flavor. l'd decrease the flour by a couple tablespoons though to make up for the evaporated liquid from the butter or add a tablespoon or 2 of milk. l weigh the browned butter if l want to be exact, to know how much milk to replace. Browned butter for rice Krispy treats takes them to a whole other level.
These taste a lot like my grandmother's which I always loved. She used all Crisco, as I did here. I would try half butter, half Crisco next time, for the mix of crispiness (my favorite part of her cookies) along with flavor. I did put in 14 oz of chocolate chips. I also added some flake salt on top. She wouldn't have done that, yet it's 2026 and it does make a difference.