Toll House Cookies Recipe

toll house chocolate chip cookies on a wire rack that is covered in parchment paper

5 from 8 ratings

I have gone all in on researching, testing, and perfecting the Toll House Cookie Recipe (including speaking with Toll House themselves). After much trial and error, I have finally perfected the measurements and process for the perfect Toll House chocolate chip cookie, and now I'm sharing that with you!

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: toll house cookie recipe

Servings: cookies

Author: Beth

Equipment

Ingredients

312 grams all-purpose flour see note
1 tsp baking soda
1 tsp salt
1 cup (226g) unsalted butter softened, 2 sticks
¾ cup (149g) granulated sugar
¾ cup (161g) brown sugar packed
1 tsp vanilla extract
2 large eggs
2 cups (340g) semi-sweet chocolate chips

Instructions

Preheat the oven to 375°F.
Combine flour, baking soda and salt in a small bowl.
312 grams all-purpose flour, 1 tsp baking soda, 1 tsp salt
In a separate bowl, beat the butter, granulated sugar, brown sugar and vanilla extract with an electric mixer, 1 minute.
1 cup (226g) unsalted butter, 3/4 cup (149g) granulated sugar, 3/4 cup (161g) brown sugar, 1 tsp vanilla extract
Add in the eggs, mixing on low.
2 large eggs
On low, gradually beat in the flour mixture.
With a spatula stir in the chocolate chips or nuts, if using. I didn’t add nuts.
2 cups (340g) semi-sweet chocolate chips
On a silicone mat or parchment paper lined baking sheet, add about 6-8 tablespoon sized dough balls, evenly spaced
Bake for 9 to 11 minutes or until golden brown. Allow the cookies to cool on the baking sheet for 15-20 minutes before transferring.

Video

Notes

I used the aerate, spoon and level method to measure 2 ¼ cups of flour, plus 2 tbsp because I didn’t add the nuts. Then I measured that amount on the kitchen scale, which was 312 grams.

Nutrition