Why You’ll Love This Recipe
This recipe delivers the iconic chocolate chip cookie experience—crispy edges with a soft, chewy center filled with melty chocolate chips. Easy to make and perfect for all occasions, these cookies are a staple treat that satisfy any sweet tooth and bring nostalgic comfort to your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Brown sugar
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Vanilla extract
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Eggs
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Semi-sweet chocolate chips
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Chopped nuts (optional)
Directions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
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In a bowl, whisk together flour, baking soda, and salt. Set aside.
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In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
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Add eggs and vanilla extract, mixing well.
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Gradually add flour mixture and stir until combined.
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Fold in chocolate chips and nuts if using.
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Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
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Bake for 9-11 minutes or until golden brown around the edges.
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Let cool on baking sheets for 2 minutes before transferring to wire racks.
Servings and Timing
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Servings: About 36 cookies
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Prep Time: 15 minutes
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Cook Time: 9-11 minutes
Variations
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Use milk chocolate or dark chocolate chips instead of semi-sweet.
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Add shredded coconut or dried fruit for a twist.
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Sprinkle sea salt on top before baking for a sweet-salty contrast.
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Substitute some of the flour with whole wheat flour for a nuttier flavor.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave or oven to soften if desired. Cookies freeze well—freeze baked cookies for up to 3 months.
FAQs
Can I use salted butter?
Yes, but reduce added salt in the recipe.
How do I get chewy cookies?
Use more brown sugar and avoid overbaking.
Can I make cookie dough ahead?
Yes, refrigerate dough for up to 3 days before baking.
Are these cookies gluten-free?
No, they contain wheat flour. Use gluten-free flour for a substitute.
Can I add nuts?
Yes, walnuts or pecans are classic additions.
What if cookies spread too much?
Chill dough before baking and use parchment or silicone mats.
Can I make mini cookies?
Yes, reduce baking time to about 7-8 minutes.
Can I use a stand mixer?
Yes, it makes creaming butter and sugar easier.
How do I store leftover dough?
Wrap tightly and refrigerate up to 3 days or freeze for longer storage.
Are these cookies vegan?
No, they contain eggs and butter; substitute with vegan alternatives.
Conclusion
Tollhouse Chocolate Chip Cookies are the quintessential cookie recipe loved by generations. With their perfect texture, rich chocolate, and simple ingredients, they offer a classic treat that’s easy to make and universally adored. Whether for a family gathering or everyday indulgence, these cookies deliver timeless deliciousness every time.
Tollhouse Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Total Time: 24-26 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Tollhouse Chocolate Chip Cookies are classic, chewy cookies loaded with rich semi-sweet chocolate chips and buttery sweetness. This timeless recipe delivers crispy edges and a soft, melty center, perfect for any occasion and a nostalgic favorite in every kitchen.
Ingredients
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2 ¼ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 cup unsalted butter, softened
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¾ cup granulated sugar
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¾ cup packed brown sugar
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1 tsp vanilla extract
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2 large eggs
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2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
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Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
-
In a bowl, whisk together flour, baking soda, and salt; set aside.
-
In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
-
Add eggs and vanilla extract; mix well.
-
Gradually add flour mixture and stir until combined.
-
Fold in chocolate chips and nuts if using.
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Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
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Bake 9-11 minutes or until edges are golden brown.
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Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
Substitute milk or dark chocolate chips for semi-sweet.Add shredded coconut or dried fruit for variation.Sprinkle sea salt on top before baking for a sweet-salty flavor contrast.Substitute part of the flour with whole wheat flour for nuttier cookies.Store in airtight container at room temperature up to 5 days; freeze baked cookies up to 3 months.
