Description
Classic Toll House cookie recipe with a perfect balance of crisp edges and soft centers, featuring pockets of melted chocolate.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp (6 g) baking soda
- 1 tsp (5 g) fine salt
- 170 g (3/4 cup, 1 1/2 sticks) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 165 g (3/4 cup packed) light brown sugar
- 2 large eggs
- 2 tsp (10 ml) pure vanilla extract
- 300 g (10 oz) semi-sweet chocolate chips
- Optional: 100 g (1 cup) chopped walnuts or pecans
Instructions
- Preheat oven to 175°C (350°F), line baking sheets with parchment.
- Whisk flour, baking soda, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Add eggs one at a time and mix in vanilla.
- Combine wet and dry ingredients gently.
- Fold in chocolate chips and nuts if using.
- Chill dough balls for 30–60 minutes.
- Bake for 10–12 minutes until edges are golden.
- Cool on baking sheets for 2 minutes before transferring to a rack.
Notes
For chewier cookies, adjust flour type and chilling steps as suggested. Can freeze dough for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 6.5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg