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A pile of toll house cookies
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Toll House Cookies

Toll House cookies bring the iconic favorite to your kitchen with chocolatey nostalgia and milk-dunking perfection. Classic chewy centers, lightly crisp edges, and that unmistakable homemade flavor — and they’re wonderfully easy to make.
Course Dessert
Cuisine American
Keyword How Do I Make Toll House Cookies, How To Make Toll House Cookies, Toll House Cookies, Toll House Cookies Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 40 Cookies
Calories 114kcal
Author Kathleen

Ingredients

  • 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

Instructions

  • Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
  • Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside
  • Cream the butter and sugars: Beat butter and both sugars for 2–3 minutes, until lighter in color and fluffy.(This step helps the cookies rise slightly before settling into chewy centers.)
    Add vanilla and mix briefly.
  • Add the eggs: Beat in eggs one at a time, mixing just until blended after each addition. The mixture should look smooth and glossy — not curdled.
  • Combine: Gradually add dry ingredients on low speed, mixing just until no dry streaks remain. Do not overmix.
  • Fold in the chocolate and nuts: Stir in the chocolate morsels and pecans (if using).
  • Optional Chill (for thicker, chewier cookies): Cover and refrigerate the dough for at least 1 hour or up to 24 hours. Chilling allows the flour to fully hydrate and the butter to firm up, resulting in thicker cookies with richer flavor.
  • Scoop and bake: Drop dough by rounded tablespoons or use a medium cookie scoop onto prepared baking sheets, spacing cookies about 2 inches apart.
    Room temperature dough: Bake 1o–11 minutes. Bake until the edges are golden brown and the centers still look slightly soft.
    Chilled dough: Bake 11–13 minutes.
    Large cookies (about ¼ cup dough each): 13–15 minutes at 375°F.
    ** Cold-dough tip: Bake one tray at a time. Keep the next tray in the fridge, and only pull it out when you’re literally ready to open the oven door and slide it in — that way the dough stays cold and your cookies stay thick and chewy.

  • Visual Doneness Cue (Trust This Over Time)

    Remove cookies when:
    1. edges are light golden
    1. centers look pale and slightly underbaked
    3. tops look set but soft
    They will continue cooking on the hot pan for about 1 minute after removal.
    👉 If the centers look fully browned in the oven, the cookies will be crunchy after cooling.
  • Cool: Let cookies rest on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Notes

  • 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.

Nutrition

Serving: 1cookie | Calories: 114kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 88mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg