This toll house cookie recipe is the recipe that started it all! The original cookie recipe is still arguably the best. This is a tried and true recipe, is virtually foolproof, and comes out great every time!
This cookie was originally invented by Ruth Wakefield in 1930. She and her husband ran the Toll House Inn, a restaurant in Massachusetts. She eventually sold the rights to Nestle (unbelievably for $1!!!) to print the recipe on the back of their packages.
Do you love Chocolate chip cookies? Try my bakery style chocolate chunk cookies, chocolate chip pudding cookies, and peanut butter oatmeal chocolate chip cookies next. Who doesn’t love really delicious cookies?
Let’s bake these!
What I Love About This Recipe
- Less than thirty minutes start to finish
- Easy to swap out add-on treats
- Fun to make with the family!
Should You Refrigerate Toll House Cookie Dough Before Baking?
The original recipe does not call for refrigerating the dough before baking. You simply make the dough, drop it onto baking sheets and bake! That said, I like to refrigerate the dough to create thicker, slightly chewier cookies.
When I refrigerate the dough for over an hour before baking, I like to pull the cookies out of the oven when the edges of the cookie are just beginning to become golden. The centers look slightly wet. When the cookies cool they have the perfect texture. Now, when I do not chill the dough before baking, the centers of the cookies don’t have that slightly wet look in the center. You know they’re done when they’re golden.
Nestle Toll House Cookie Ingredients
- All-Purpose Flour: It’s important that you correctly measure the flour so the cookies aren’t dry. Use the super-easy spoon-and-sweep method explained here.
- Baking Soda: Gives the perfect rise in the cookies.
- Salt: Salt actually enhances the flavor. It’ll coax out that rich sweet flavor you’re looking for.
- Butter: I use unsalted butter.
- Granulated Sugar: Adds the perfect sweetness.
- Brown Sugar: Pack that brown sugar! This sugar has added molasses to give it that dark, rich flavor, which means the granules tend to be stickier. This is why it’s a good idea to pack down the brown sugar to make sure you get a full measurement!
- Vanilla: Use pure vanilla not imitation.
- Eggs: I use large eggs at room temperature.
- Pecans: I love pecans in these cookies. Walnuts are great as well.
Storing + Freezing Tips
- How To Store: These are best stored in an airtight container at room temperature. Allow them to cool completely before storing. I think the texture of these cookies is best within a day or 2 after baking. They will however keep for up to a week.
- Can You Freeze This? Yes, you can. You can freeze the raw cookie dough, or you can freeze the baked, cooled cookies. Stored in a resealable bag or airtight container, your baked cookies recipe will last for up to 6-12 months. Cookie dough can be frozen for up to 6 months.
- Here’s How To Freeze Dough: Form the cookie dough balls and put them on a baking pan (leave some room in between). After they harden, take them off the pan and toss them in a freezer bag until you’re ready to indulge.
- Make-Ahead Tips: The hardest thing about making this chocolate chunk cookies recipe ahead of time is not eating them all up! The raw cookie dough is phenomenal all by itself making it near impossible to resist!
- I like to whip up a double batch of these babies and put them in the freezer behind a batch of soup so they’re not staring me in the face every single time I open the door! Then I can have fresh baked cookies whenever the craving hits.
- Whisk together flour, baking soda, and salt.
- Combine butter, sugar, and vanilla extract.
- Mix using a handheld electric mixer.
- Add eggs one at a time.
- Gradually mix in the flour mixture.
- Mix until just combined.
- Add in morsels and nuts.
- Mix. Scoop.
- Optionally-Refrigerate the dough.
***See full instructions below.
More Yummy Chocolate Chip Cookies Recipes…
- Soft Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
- Bisquick Chocolate Chip Cookies
- Alton Brown Chocolate Chip Cookies
- Hershey Chocolate Chip Cookies
- Double Chocolate Snowballs
- Avalanche Bars
- Strawberry Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- 7 Layer Bars
- Almond Joy cookies
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- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs large
- 2 cups semi-sweet chocolate morsels
- 1 cup pecans (optional) chopped
- Preheat oven to 375 degrees F.
- In a mixing bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, using a handheld electric mixer, cream together butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add eggs, one at a time, mixing after each addition. Gradually mix in flour mixture. Stir in morsels and nuts.
- Drop by medium cookie scoop onto ungreased baking sheets.
- Optional Step: Refrigerate cookie dough for 1 hour.
- Bake (refrigerated dough) for 9 to 11 minutes or until the edges of the cookies begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Fans Also Made:
None foundRATE THIS RECIPE
- For crispy, larger, and spread out cookies, cook on upper rack for 9 minutes.
- For smaller soft cookies, cook on middle rack for 9 minutes.
- After cookies are taken out of the oven, remove after 2 minutes from cookies sheets or cookies will stick.
- As the batter warms, cookies will become thinner.