This is the classic Nestlé Toll House chocolate chip cookie recipe, the one that has appeared on the back of the chocolate chip bag for generations. It produces a soft, chewy cookie with crisp edges and a buttery, brown-sugar flavor that pairs perfectly with semisweet chocolate morsels. This recipe is a reliable, crowd-pleasing standard because it uses simple ingredients and a straightforward method that works every time.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 tsp (5 ml) vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (120 g) chopped nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium speed until creamy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Gradually beat in the flour mixture until just combined. Do not overmix.
- Stir in the chocolate chips and nuts (if using) with a wooden spoon or spatula.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches (5 cm) apart.
- Bake for 9 to 11 minutes, until the edges are golden brown and the centers are still soft. For a chewier cookie, bake on the shorter end; for a crisper cookie, bake longer.
- Let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Tips
- Butter temperature: Use softened butter, not melted. Softened butter creams properly with sugar, creating air that helps cookies rise. If your butter is too cold, microwave it in 5-second bursts until soft but not melted.
- Measuring flour: Spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack in extra flour, making cookies dry and dense.
- Chill the dough: For thicker, more flavorful cookies, chill the dough for 30 minutes to 24 hours before baking. This allows the flavors to meld and prevents spreading.
- Don’t overbake: Cookies continue to set as they cool. Pull them out when the edges are golden but the centers still look slightly underdone. They’ll finish baking on the hot pan.
Serving Suggestions
Serve these cookies warm with a glass of cold milk, or sandwich two cookies with vanilla ice cream for an indulgent dessert. They also make a great addition to a dessert platter or lunchbox treat.
Variations
- Double Chocolate: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and use white chocolate chips instead of semisweet.
- Oatmeal Chocolate Chip: Reduce flour to 1 3/4 cups (220 g) and add 1 cup (80 g) old-fashioned oats.
- Peanut Butter Chip: Swap the semisweet chips for peanut butter chips and add 1/2 cup (130 g) creamy peanut butter, reducing the butter to 3/4 cup (170 g).
- Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend. The cookies will be slightly more crumbly but still delicious.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it releases moisture. For longer storage, freeze unbaked dough balls on a baking sheet, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough directly, adding 1-2 minutes to the baking time. To reheat baked cookies, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Why did my cookies spread too much? This usually happens if the butter is too soft or melted, or if the dough is too warm. Chill the dough for at least 30 minutes before baking, and make sure your baking sheets are cool.
Can I use baking powder instead of baking soda? No, baking soda is essential for the right spread and texture. Baking powder will result in puffier, cakier cookies.
How do I make my cookies chewy? Use more brown sugar than white, and bake for the shorter time. You can also substitute one egg with one egg yolk for extra chewiness.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 72 hours or frozen for up to 3 months. Just let it sit at room temperature for 10 minutes before scooping if it’s too hard.
Why are my cookies dry? Overmixing the flour develops gluten, and overbaking removes moisture. Mix until just combined and bake until the edges are set but the centers are soft.
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