Toll House Chocolate Chip recipe

 

The Classic Toll House Chocolate Chip Cookies Recipe

An Iconic American Favorite, Perfectly Crispy-Soft Every Time

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Introduction: The Story Behind Toll House Cookies

The Toll House Chocolate Chip Cookie recipe was invented by Ruth Wakefield in the 1930s at her Toll House Inn in Massachusetts. It quickly became America’s beloved cookie, loved for its perfect balance of buttery dough and melty chocolate chips. Today, millions bake these cookies worldwide, and the original recipe has stood the test of time.

Making Toll House Cookies from scratch is simple, but with a few tricks and deep understanding, you can make every batch perfect — crispy edges, soft chewy centers, and those pockets of molten chocolate.

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Ingredients

Here’s the classic ingredient list that faithfully recreates the original Toll House Cookie:

• 2 1/4 cups (280 grams) all-purpose flour — provides the structure

• 1 teaspoon baking soda — helps the cookies rise and spread properly

• 1 teaspoon salt — enhances flavor

• 1 cup (226 grams) unsalted butter, softened — rich, creamy fat base

• 3/4 cup (150 grams) granulated sugar — adds sweetness and crispness

• 3/4 cup (165 grams) packed brown sugar — adds moisture and chewiness

• 1 teaspoon pure vanilla extract — essential for warm flavor

• 2 large eggs, room temperature — bind everything and add richness

• 2 cups (340 grams) semisweet chocolate chips — classic chocolate morsels

• 1 cup (100 grams) chopped nuts (optional) — traditionally walnuts or pecans

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Equipment

• Large mixing bowl

• Medium bowl

• Electric mixer (stand or hand) or wooden spoon and elbow grease

• Measuring cups and spoons

• Baking sheets

• Parchment paper or silicone baking mats

• Cooling racks

• Spatula or cookie scoop

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Step 1: Preheat and Prepare

• Preheat your oven to 375°F (190°C) — this is the optimal temperature for golden cookies with a chewy center.

• Line baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even baking.

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Step 2: Combine Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, and salt.

• Whisking evenly distributes the leavening and salt throughout the flour, ensuring even rising and flavor.

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Step 3: Cream Butter and Sugars

• In a large mixing bowl, use an electric mixer or wooden spoon to cream together the softened butter, granulated sugar, and brown sugar until smooth, fluffy, and lightened in color (about 3-4 minutes).

• Creaming is crucial: it incorporates air for a light texture and dissolves sugar into the fat for the perfect crumb.

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Step 4: Add Eggs and Vanilla

• Add the eggs one at a time, beating well after each addition. This helps emulsify the batter for a smooth texture.

• Stir in the vanilla extract for warm, aromatic flavor that balances sweetness and chocolate.

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Step 5: Mix Dry Ingredients into Wet

• Gradually add the dry flour mixture to the butter mixture.

• Mix on low speed or fold in with a spatula just until combined.

• Avoid overmixing here to keep cookies tender and prevent toughness.

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Step 6: Stir in Chocolate Chips and Nuts

• Fold in the chocolate chips thoroughly. They provide sweet pockets of molten chocolate in every bite.

• If using, add chopped nuts for texture and flavor. Walnuts and pecans are classic choices that complement the chocolate beautifully.

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Step 7: Scoop Cookies onto Baking Sheet

• Use a cookie scoop or tablespoon to drop rounded balls of dough about 2 inches apart on the prepared baking sheets.

• Uniform cookie sizes ensure even baking.

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Step 8: Bake to Perfection

• Bake for 9 to 11 minutes until edges are golden brown but centers still look slightly undercooked.

• This is key for achieving a soft, chewy center with crispy edges.

• Rotate the baking sheet halfway through for even baking.

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Step 9: Cool and Enjoy

• Remove cookies from the oven and let them cool on the baking sheet for 2 minutes.

• Then transfer cookies to a wire rack to cool completely. This helps them set properly and finish baking from residual heat.

• Serve warm or store cooled cookies in an airtight container.

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Tips for the Perfect Toll House Cookies

1. Butter Temperature: Softened, not melted butter helps the cookie dough hold air and results in a better texture.

2. Brown Sugar Ratio: The mix of brown and white sugar balances chewiness and crispness. Brown sugar adds moisture and depth with its molasses content.

3. Don’t Overmix: Mix until just combined to avoid tough cookies.

4. Chill the Dough (Optional): Chilling dough 1-2 hours before baking enhances flavor and controls spreading.

5. Measure Flour Properly: Use the spoon-and-level method or weigh your flour to prevent dense cookies.

6. Baking Time: Remove cookies while centers are slightly soft to get that chewy texture.

7. Use Quality Chocolate Chips: Good-quality chocolate makes a big difference.

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Variations to Customize Your Cookies

• Double Chocolate: Replace 1/2 cup flour with unsweetened cocoa powder for a chocolate dough, then add white or semi-sweet chips.

• Salted Caramel: Add a sprinkle of flaky sea salt on top right after baking for a salty-sweet contrast.

• Peanut Butter: Add 1/2 cup peanut butter to the dough for a rich nutty twist.

• Oatmeal Chocolate Chip: Add 1 cup old-fashioned oats for texture and chewiness.

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend (make sure it contains xanthan gum).

• Vegan: Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips.

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How to Store Your Cookies

• Store in an airtight container at room temperature for up to one week.

• Place a slice of bread in the container to keep cookies soft longer (bread absorbs moisture).

• For longer storage, freeze cookies in an airtight bag or container for up to 3 months. Thaw at room temperature before serving.

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Common Questions Answered

Q: Why did my cookies spread too much?
A: Dough was likely too warm or there was too much butter. Chill dough before baking and measure ingredients carefully.

Q: Why are my cookies cakey and not chewy?
A: Too much flour or overmixing can make them cakey. Use brown sugar for chewiness and don’t overmix.

Q: How do I get crisp edges and a soft center?
A: Bake until edges are golden but centers are still soft. Use a high oven temperature like 375°F.

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Fun Serving Ideas

• Warm cookies with a scoop of vanilla ice cream for classic “cookie a la mode.”

• Crumble into milkshakes or parfaits for added texture.

• Sandwich two cookies with peanut butter, Nutella, or frosting.

• Dip edges in melted chocolate and chill for a fancy treat.

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The Science of Toll House Cookies

• Baking soda reacts with acidic brown sugar and eggs, creating bubbles that leaven the dough and make cookies rise.

• Butter melts during baking, creating steam that helps spread and gives crisp edges.

• Sugars caramelize to give color and flavor to the crust.

• Chocolate chips soften but hold their shape, offering pockets of gooey chocolate.

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Wrapping Up: Why You’ll Love This Recipe

This Toll House recipe is a perfect balance of tradition, flavor, and texture that’s stood the test of time for nearly 100 years. Whether you’re baking for family, friends, or yourself, these cookies bring warmth and nostalgia with every bite.

With practice and the tips here, you’ll bake perfect Toll House cookies that your loved ones will say, “Whatever this is, don’t lose it.”