The Toll House Cookie Recipe is the original chocolate chip cookie, created by Ruth Graves Wakefield in the 1930s. This recipe yields cookies with crispy edges and soft, chewy centers loaded with melty chocolate chips. Perfect for any occasion, these cookies bring nostalgia and delight in every bite.

Toll House Cookie Recipe Servings

Makes about 42 to 60 cookies, depending on size.

Estimated Cost

Approximately $5 to $7 USD, depending on ingredient brands and local prices.

Prep Time

15 to 20 minutes

Cook Time

9 to 11 minutes per batch

Course

Dessert (Main sweet treat)

Cuisine

American

Equipment

Large mixing bowl
Whisk
Electric mixer or stand mixer (optional but recommended)
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack
Measuring cups and spoons

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12 oz) semi-sweet chocolate chips (Nestle Toll House brand recommended)
1 cup chopped nuts (optional, such as pecans or walnuts)

Instructions

1. Preheat and Prepare

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

4. Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

6. Fold in Chocolate Chips and Nuts

Stir in the chocolate chips and nuts if using.

7. Scoop and Bake

Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake for 9 to 11 minutes or until edges are golden brown.

8. Cool and Serve

Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Calories

Approximately 99 kcal per cookie (based on 42 cookies per batch).

Recipe Notes

For nut-free cookies, omit nuts and add an extra 1 cup of chocolate chips for more chocolatey goodness.
To make Toll House bar cookies, spread the dough evenly in a greased 15”x10” jelly-roll pan and bake at 375°F for 20 to 25 minutes until golden brown.
Using room temperature butter and eggs helps achieve the perfect texture.
Store cookies in an airtight container for up to 3 days or freeze for up to 2 months.

Enjoy baking and sharing this iconic cookie that has been a beloved classic for nearly a century! The Toll House cookie is more than a recipe-it’s a sweet piece of history and a delicious treat for all ages.

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