I baked these cookies with my grandma on rainy afternoons. The warm smell filled the house. We shared them fresh from the oven. This recipe brings back those times. It takes 15 minutes to prep, 9 to 11 minutes to cook, and about 30 minutes total. It makes 60 cookies.
Ingredients
Use these in the order listed.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional; if skipped, add 1 to 2 tablespoons flour)
How to Make Toll House Chocolate Chip Cookies
Follow these steps for perfect results.
- Preheat your oven to 375°F.
- Mix flour, baking soda, and salt in a small bowl. Set aside.
- Beat butter, granulated sugar, brown sugar, and vanilla in a large bowl until creamy.
- Add eggs one at a time. Beat well after each.
- Stir in the flour mixture a little at a time.
- Add chocolate chips and nuts if using. Mix until even.
- Drop rounded tablespoons of dough onto ungreased baking sheets. Space them 2 inches apart.
- Bake for 9 to 11 minutes until edges turn golden.
- Cool on the sheet for 2 minutes. Move to a wire rack to cool fully.
For more baking ideas, check our 25-minute soft chewy chocolate chip cookies or brown butter chocolate chip skillet cookie recipe.
Substitutions
Make changes to fit what you have.
- Swap semi-sweet chips for milk chocolate or dark chocolate.
- Use walnuts or pecans for nuts. Skip nuts and add extra flour to keep texture right.
- For gluten-free, try a 1:1 gluten-free flour blend. Test a small batch first.
- Vegan version: Use plant-based butter, flax eggs (1 tablespoon flaxseed meal with 3 tablespoons water per egg), and dairy-free chips.
Storage and Make-Ahead Tips
Keep cookies fresh longer.
- Store in an airtight container at room temperature for 3 to 5 days. Add a bread slice to stay soft.
- Freeze baked cookies in a zip bag for up to 3 months. Thaw at room temperature.
- Make dough ahead. Shape into logs, wrap in wax paper, and chill for up to 1 week or freeze for 8 weeks. Slice and bake as needed.
- For quick baking, freeze dough balls on a sheet, then bag them. Bake from frozen, add 1 to 2 minutes.
See our best bread storage tips for freshness for more ideas.
Serving Suggestions
Serve warm for best taste.
- Pair with cold milk.
- Top with vanilla ice cream for a treat.
- Add to a dessert board with fruits.
- Use in sandwiches with peanut butter. Try our easy flourless peanut butter oatmeal cookies recipe for a match.
Tips and Variations
Get better results with these.
- Chill dough for 10 minutes to stop too much spread.
- For bars: Spread dough in a greased 15×10-inch pan. Bake at 350°F for 20 to 25 minutes. Cut into 48 pieces.
- High altitude (over 5,200 feet): Add 1/4 cup flour, 2 teaspoons water. Cut sugars to 2/3 cup each. Bake 8 to 10 minutes.
- Add spices like cinnamon for a twist.
- Bake on metal sheets without spray for crisp bottoms.
This recipe stands out with its true classic taste. It uses equal sugars for balance. Many versions change ratios, but this keeps the original feel.