Description

The Toll House cookie recipe is one of the most beloved and iconic American cookie recipes. Known for its crispy edges, chewy center, and the perfect balance of sweet and salty, this chocolate chip cookie has become a go-to for bakers everywhere. Whether you’re baking for a special occasion or just indulging in a craving, these cookies never fail to impress. In this article, we’ll walk through the detailed process of creating the perfect Toll House cookie, with tips, variations, and expert troubleshooting advice.

Ingredients

Scale

2 ¼ cups all-purpose flour: Provides the base and structure for the cookie.
1 tsp baking soda: This leavening agent helps the cookies rise.
1 tsp salt: Balances the sweetness and enhances flavors.
1 cup butter (softened): Adds richness and moisture to the dough.
¾ cup granulated sugar & ¾ cup packed brown sugar: The combination of sugars gives the cookies their unique texture — crisp edges with a soft, chewy center.
1 tsp vanilla extract: Enhances the overall flavor of the cookie.
2 large eggs: Binds the ingredients together and provides moisture.
2 cups Nestlé Toll House semi-sweet chocolate chips: The star of the recipe.
1 cup chopped nuts (optional): Traditionally walnuts are used, but any nut will add a delicious crunch.

Instructions

1. Preparing the Dough

Begin by preheating your oven to 375°F. In a small bowl, combine the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract. Beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture until fully combined. Fold in the chocolate chips and nuts (if using).

2. Shaping and Baking

Drop rounded tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart. For even baking, ensure the dough balls are the same size. Bake for 9 to 11 minutes or until the cookies are golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

For chewy cookies, slightly under-bake them by pulling them out at around 9 minutes. If you prefer a crispier texture, leave them in for the full 11 minutes or slightly longer.

Common Variations and Add-ins

While the classic Toll House recipe is perfect as it is, there are plenty of ways to tweak it and make it your own. Here are some popular variations:

Adding Nuts: Walnuts are traditional, but you can also use pecans, almonds, or macadamia nuts for different textures and flavors.
Different Types of Chocolate: Substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate for a different flavor profile.
Mix-ins: Coconut flakes, oatmeal, or toffee bits can add an exciting twist to your Toll House cookies.
Dietary Variations: Make the recipe gluten-free by using a 1:1 gluten-free flour substitute or make it vegan by swapping butter with a plant-based alternative and using a flax egg.

Notes

For chewier cookies: Chill the dough for at least 30 minutes before baking. This prevents the cookies from spreading too much and results in a thicker, chewier cookie.
For crispy edges: Bake the cookies a bit longer, around 11 to 12 minutes, until the edges are golden but the centers are still slightly soft.
Avoid overmixing: Once the flour is added, mix until just combined. Overmixing develops too much gluten, leading to tough cookies.
Measuring accurately: Always spoon the flour into your measuring cup and level it off for the correct amount. Scooping directly from the bag can pack too much flour and make the cookies dense.