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Classic Toll House Cookie Recipe Crispy Chewy Balance

Golden edges meet soft, chewy centers in this perfectly balanced chocolate chip cookie recipe. Easy to make with simple ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 55 minutes
Course Dessert, toll house cookie recipe
Cuisine American
Servings 36 servings

Ingredients
  

  • 2 1/4 cups 270g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 226g unsalted butter, softened
  • 3/4 cup 150g granulated sugar
  • 3/4 cup 160g packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 2 cups 340g semi-sweet chocolate chips
  • Optional: 1 cup chopped walnuts or pecans

Instructions
 

  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy, about 3-4 minutes with an electric mixer.
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Fold in the chocolate chips (and nuts if using) with a spatula until evenly distributed.
  • Cover the dough with plastic wrap and refrigerate for at least 2 hours (or up to 3 days).
  • Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  • Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets.
  • Bake for 9-11 minutes, until edges are golden brown and centers are still soft. The cookies will set as they cool.
  • Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. For extra chewy cookies, replace 1 tablespoon of the granulated sugar with 1 tablespoon of light corn syrup.
2. If you don't have time to chill, bake the cookies immediately but flatten them slightly before baking and reduce bake time by 1 minute.
3. Store baked cookies in an airtight container at room temperature for up to 5 days.
4. Add a slice of bread to keep them soft.
5. Freeze unbaked dough balls on a sheet pan, then transfer to a freezer bag for up to 3 months.
6. Bake from frozen, adding 2 minutes to the bake time.
7. This recipe scales well—double everything for a big batch, but chill the dough for an extra 30 minutes to ensure even baking.