Toll House Chocolate Chip Cookies
Updated Sept. 4, 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
I made these yesterday. It has been years since I made regular toll house cookie recipe, always trying out new things. I couldn’t believe how good they were. Not sure if I’ll ever make any other kind of chocolate chip cookie. I used a 1 tablespoon scoop so they came out small and took them out of the oven at 9 minutes, then banged the tray on the counter. They were chewy and SO good! I used mini chocolate chips and put Maldon salt on some of them.
We find the key to be double salt and double vanilla. Results in a fantastic flavor profile. These never last long in our house.
A classic - this recipe comes out consistent every time and I love that it's easy to halve for smaller gatherings. Always get great feedback even though it's so simple!