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

2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

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Instructions

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.
Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
Bake 9-11 minutes or until edges are golden brown.
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.