There’s something magical about chocolate chip cookie recipe toll house. This isn’t just any cookie recipe – it’s the original that started America’s love affair with chocolate chip cookies, perfected through generations of home bakers. What makes these cookies truly special? They strike the perfect balance between crispy edges and soft centers, with melty chocolate chips in every bite.
Table of Contents
Why This Recipe Works
- Time-Tested Formula: The original Toll House recipe has been beloved since Ruth Wakefield created it in 1938
- Perfect Texture: The precise ratio of butter to flour creates cookies that are crispy on the edges yet chewy in the middle
- Foolproof Method: Simple ingredients and clear techniques make this recipe accessible for bakers of all skill levels
Recipe Details
| Category | Information |
|---|---|
| Prep Time | 15 minutes |
| Chill Time | 24 hours (optional but recommended) |
| Cook Time | 9-11 minutes |
| Total Time | 25 minutes (active) |
| Servings | 24 cookies |
| Skill Level | Beginner-Friendly |
Ingredients for : chocolate chip cookie recipe toll house
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2¼ cups (280g) | Spoon and level method |
| Baking soda | 1 teaspoon | Must be fresh |
| Salt | 1 teaspoon | Table salt |
| Unsalted butter | 1 cup (230g) | Softened at room temperature |
| Granulated sugar | ¾ cup (150g) | |
| Brown sugar | ¾ cup (165g) | Packed |
| Vanilla extract | 1 teaspoon | Pure vanilla recommended |
| Large eggs | 2 | Room temperature |
| Semi-sweet chocolate chips | 2 cups (340g) | Toll House brand recommended |
| Chopped nuts (optional) | 1 cup (120g) | Walnuts or pecans |
Step-by-Step Instructions
1. Prepare Your Ingredients
- Bring butter and eggs to room temperature (about 1 hour)
- Preheat oven to 375°F (190°C)
- Line baking sheets with parchment paper
- Measure all ingredients accurately
2. Mix Dry Ingredients
- In a medium bowl, combine flour, baking soda, and salt, and whisk until blended.
- This ensures even distribution of leavening agents
- Set aside
3. Cream Butter and Sugars
- In a large bowl, cream together butter, granulated sugar, brown sugar, and vanilla.
- Beat the mixture for 3-4 minutes until it becomes light and fluffy
- Don’t skip this step – it’s crucial for texture
4. Add Wet Ingredients
- Add eggs one at a time
- Beat well after each addition
- Scrape down bowl sides as needed
5. Combine Wet and Dry
- Gradually beat in flour mixture
- Mix until just combined
- Don’t overmix – this can make cookies tough
6. Add Chocolate Chips
- Fold in the chocolate chips and nuts, if desired.
- Mix until evenly distributed
- Reserve some chips for topping cookies
7. Shape and Bake
- Drop rounded tablespoons onto prepared sheets
- Space cookies 2 inches apart
- Bake 9-11 minutes until golden brown
Expert Tips & Variations
Temperature Matters
- Room temperature ingredients blend better
- Cold dough spreads less during baking
- Chilling dough for 24 hours develops flavor
Texture Modifications
For Chewy Cookies:
- Add 2 tablespoons corn syrup
- Use melted butter instead of softened
- Reduce granulated sugar by 2 tablespoons
For Crispy Cookies:
- Increase butter by 2 tablespoons
- Add 1 extra tablespoon granulated sugar
- Flatten dough slightly before baking
Creative Variations
- Double Chocolate: Add ¼ cup cocoa powder
- Sea Salt Finish: Sprinkle flaky sea salt before baking
- Triple Chip: Use a mix of milk, dark, and white chocolate chips
Troubleshooting Guide
Common Problems and Solutions
Cookies Spread Too Much
- Butter too soft
- Dough too warm
- Not enough flour
Solution: Chill dough 30 minutes before baking
Cookies Too Hard
- Overbaked
- Too much flour
- Wrong sugar ratio
Solution: Reduce baking time by 1-2 minutes
Cookies Don’t Spread
- Butter too cold
- Too much flour
- Oven temperature too low
Solution: Let dough warm slightly before baking
Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 5 days | In airtight container |
| Refrigerator | 2 weeks | In sealed container |
| Freezer (baked) | 3 months | Double-wrap in plastic |
| Freezer (dough) | 6 months | Roll into balls first |
Final Tips for Success
- Always use butter at proper temperature
- Measure flour correctly (spoon and level)
- Don’t overbake – cookies continue cooking on hot pan
- Rotate pans halfway through baking
- Allow to cool on the baking sheet for 5 minutes before moving to a wire rack.
Remember, the perfect Toll House cookie is subjective. Some prefer them soft and chewy, others crispy and crunchy. Use these guidelines as a starting point and adjust to your preferences. The joy of baking is in making the recipe your own while honoring the classic that’s delighted generations of cookie lovers.
Ressources:
Nestlé Toll House – Original Chocolate Chip Cookie Recipe
The official Nestlé Toll House website provides the original chocolate chip cookie recipe, along with helpful baking tips and variations.
Serious Eats – Perfect Chocolate Chip Cookie Guide
A detailed guide from Serious Eats on how to make the best chocolate chip cookies, including insights on ingredients and technique.
Bon Appétit – Baking Better Chocolate Chip Cookies
This resource from Bon Appétit offers professional tips and creative variations for taking your chocolate chip cookies to the next level.