There’s nothing quite like a homemade Toll House cookie fresh from the oven – that perfect combination of crispy edges and chewy centers studded with melty chocolate chips is absolutely irresistible. This iconic recipe has been a beloved classic since 1938, and for good reason! While the original recipe is wonderful, we’re sharing our tried-and-tested method to elevate these cookies to absolute perfection.
The secret to the BEST Toll House cookies lies in a few key techniques: using a combination of both white and brown sugar for deeper flavor, allowing the dough to rest in the refrigerator, and baking them just until the edges are golden but the centers still have a slight jiggle. We also recommend using high-quality chocolate chips – they make a tremendous difference in the final result.
Whether you’re baking for a special occasion, holiday gathering, or just because you deserve a treat, this recipe will deliver cookies that taste even better than the ones from your favorite bakery. The aroma alone will have everyone in your home asking “what smells so amazing?” – and when you pull these beauties from the oven, you’ll have instant fans. Learn more about baking fundamentals to perfect your technique, and don’t miss our other favorite recipes for more inspiration.
For additional baking insights, check out Serious Eats’ baking guides and Bon Appétit’s dessert collection. We also love the detailed cookie science explained at New York Times Cooking.
The beauty of this recipe is its simplicity combined with room for personalization. While chocolate chips are the classic choice, you can easily swap in white chocolate chips, dark chocolate chunks, or even a combination of mix-ins like nuts, toffee bits, or dried fruit. We’ve also included variations at the end so you can make these cookies uniquely yours.
One final tip: don’t overbake! The cookies should look slightly underdone when you remove them from the oven – they’ll continue to cook on the baking sheet as they cool, resulting in that perfect texture we all crave. Trust us, this small adjustment makes all the difference between good cookies and the BEST cookies you’ve ever had.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups high-quality semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and pale in color – approximately 2-3 minutes using an electric mixer on medium speed.
- Add the room temperature eggs one at a time to the butter mixture, beating well after each addition to fully incorporate.
- Pour in the vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined – do not overmix, as this can result in tough cookies.
- Fold in the chocolate chips and nuts (if using) with a spatula or wooden spoon until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or preferably overnight – this resting period allows the flavors to develop and prevents the cookies from spreading too much during baking.
- Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to slightly soften for easier scooping.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underdone – this is the key to achieving that perfect chewy texture.
- Remove the baking sheets from the oven and let the cookies cool on the hot pan for 2-3 minutes – this allows them to set slightly without becoming too crispy.
- Transfer the warm cookies to a wire cooling rack and allow them to cool completely before serving or storing.
- Store cooled cookies in an airtight container at room temperature for up to 5 days – though they rarely last that long!
Pro Tips
- **Room Temperature Ingredients**: Using eggs and butter at room temperature ensures they blend smoothly together, creating a more uniform dough and better texture in the finished cookies.
- **Chill Time is Essential**: Don’t skip the refrigeration step! Chilling the dough prevents excessive spreading and allows the flavors to meld beautifully. You can even prepare the dough up to 24 hours in advance.
- **Quality Chocolate Matters**: Invest in good-quality chocolate chips from brands like Ghirardelli or Lindt. Premium chips have better cocoa content and will significantly enhance the final flavor.
- **Baking Temperature**: Oven temperatures vary, so watch your first batch carefully. If your cookies spread too thin, your oven may run hot – try lowering the temperature by 25 degrees for the next batch.
- **The Underbaking Secret**: The most critical tip for chewy centers is removing cookies when they still look slightly underdone in the middle. They’ll continue cooking from residual heat after leaving the oven.
- **Customization Ideas**: Try adding 1/2 cup toffee bits, 1/2 cup white chocolate chips, 1/2 teaspoon sea salt sprinkled on top before baking, or 1/2 cup crushed pretzels for a sweet-and-salty variation.
- **Brown Butter Version**: For deeper flavor, brown 1 cup of butter in a saucepan over medium heat until it smells nutty and has golden solids at the bottom. Cool completely before using – this creates an extra-special version.
- **Cookie Scoop Benefits**: Using a cookie scoop ensures uniform sizes, which means all cookies bake at the same rate and are ready at the same time.
- **Parchment Paper**: Always use parchment paper or silicone mats to prevent sticking and ensure even browning on the bottom of your cookies.
- **Make-Ahead Dough**: Portion the dough into individual balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to baking time.
- **Cooling Rack Essential**: Cooling cookies on a wire rack allows air circulation underneath, preventing them from becoming soggy on the bottom.
- **Sharing and Storage**: These cookies make wonderful gifts when packaged in clear cellophane bags tied with ribbon, or stored in decorative tins.
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