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Original Toll House Chocolate Chip Cookies

Original Toll House chocolate chip cookies bake up golden around the edges with soft, chocolate-filled centers. This classic American recipe mixes a simple butter-and-sugar dough and bakes the cookies on two sheets.
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Prep Time 20 minutes
Cook Time 11 minutes
resting 2 minutes
Total Time 33 minutes
Servings: 60 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 1 tsp vanilla extract
  • 2 eggs large
  • 2 cups semi-sweet chocolate morsels 12 ounces
  • 1 cup walnuts chopped, optional

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Preheat the oven to 375°F.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the butter, granulated sugar, brown sugar, and vanilla in a large bowl until creamy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually mix in the flour mixture until just combined.
  6. Stir in the chocolate morsels and walnuts, if using.
  7. Drop rounded tablespoonfuls of dough about 2 inches apart onto two ungreased 18x13-inch baking sheets.
  8. Bake for 9 to 11 minutes, rotating the sheets’ positions halfway through, until the cookies are golden around the edges.
  9. Let the cookies rest on the baking sheets for 2 minutes.
  10. Transfer them to wire racks to cool completely.

Notes

For tender cookies, mix the flour in only until just combined. Store in an airtight container in the refrigerator for up to 5 days; freezing is suitable for up to 2 months. Omit the optional walnuts for a nut-free variation.