Toll House Cookie Recipe

Servings: cookies

Calories: 112cal

Preheat oven to 375F.
Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract with a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition.
Slowly add in the flour mixture until combined.
Fold in chocolate chips and nuts, if using.
Using a Tablespoon cookie scoop (or regular measuring spoon) scoop the cookie balls onto a baking sheet.
Bake for 9 to 11 minutes or until golden.
Allow the cookies to rest on the baking sheet for at minimum 2 minutes before removing to a wire rack to cool completely.

5 from 5 votes

As per the original recipe notes, if you plan to omit the chopped nuts, add an additional 1 to 2 tablespoons of all-purpose flour to the mix.
This recipe yields 5 dozen cookies. You can halve it to make around 30 cookies, or simply freeze the remaining dough for later use.
It's important to measure your flour correctly when making baked goods. Too much flour will result in dry, crumbly cookies. To properly measure flour, use the scoop and sweep method. Begin by aerating the flour with a spoon. Scoop the flour into the measuring cup with your spoon, stopping once it's overflowing. Using the flat side of a butter knife or a flat surface, level the top of the measuring cup without packing down the flour. You never want to tap the bottom of the measuring cup when measuring flour.
For Freezing: I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. Freeze for up to 3 months.

Course: Dessert

Cuisine: American

Prep Time15

Cook Time9

Total Time24