Introduction
Toll House Chocolate Chip Cookies are a timeless, beloved treat, perfect for family gatherings, bake sales, or cozy moments at home. These golden, chewy-crisp cookies, studded with rich chocolate chips, deliver the nostalgic flavor that has made them an American classic. Presented on a white ceramic platter, optionally dusted with powdered sugar or paired with a glass of milk, these cookies offer a warm, inviting aesthetic that elevates any occasion. This recipe delivers the iconic Nestlé Toll House version, adaptable for dietary preferences, and ideal for home bakers seeking a reliable, crowd-pleasing dessert that captures the essence of comfort baking.
Ingredients
For the Toll House Chocolate Chip Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
For Serving:
- Optional: Powdered sugar for dusting, sea salt flakes
- Suggested Accompaniments: Cold milk, vanilla ice cream
- Suggested Pairings: Coffee, hot cocoa
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: Mixing bowls, electric mixer or whisk, baking sheets, parchment paper, cooling rack, spatula, cookie scoop
Step-by-Step Process
- Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or whisk to cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined. Taste a small pinch of the dough and adjust the sweetness (add 1 tbsp sugar) or flavor (add 1/4 tsp vanilla) for a balanced flavor.
- Combine Mixtures: Gradually add dry ingredients to the wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
- Add Chocolate and Nuts: Fold in chocolate chips and nuts (if using) with a spatula until evenly distributed.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded dough balls (about 1.5 tbsp each) onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 9-11 minutes until edges are golden but centers are soft. Rotate sheets halfway through for even baking. Cool on the baking sheet for 2 minutes, then transfer to a cooling rack.
- Serve: Arrange cookies on a white ceramic platter, optionally dusted with powdered sugar or sprinkled with sea salt. Pair with cold milk, vanilla ice cream, coffee, or hot cocoa.
Tips for Better Toll House Chocolate Chip Cookies
- Use softened (not melted) butter for the best texture; let it sit at room temperature for 30 minutes before creaming.
- Taste the dough before baking to balance sweetness and vanilla, as sugar brands vary.
- Chill dough for 30 minutes before baking for thicker, chewier cookies.
- Use parchment paper to prevent sticking and ensure even baking.
- Don’t overbake; cookies continue to set as they cool for a soft, chewy center.
- Measure flour accurately by spooning it into the measuring cup and leveling off to avoid dense cookies.
- Store dough balls in the freezer for quick baking later; add 1-2 minutes to baking time if frozen.
- Enhance aesthetic: Present on a white ceramic platter with a light dusting of powdered sugar for a classic, inviting look.
Variations and Customization
- Vegan Toll House Cookies: Replace butter with vegan margarine, use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use dairy-free chocolate chips.
- Gluten-Free Toll House Cookies: Substitute all-purpose flour with a 1:1 gluten-free baking flour; ensure chocolate chips are gluten-free certified.
- Low-Sugar Toll House Cookies: Reduce granulated and brown sugar to 1/2 cup each; use a sugar substitute like stevia or monk fruit (adjust to taste).
- Double Chocolate Toll House Cookies: Replace 1/4 cup flour with unsweetened cocoa powder and use milk or white chocolate chips.
- Nut-Free Toll House Cookies: Omit nuts or replace with 1 cup dried cranberries or raisins for added texture.
- Salted Caramel Toll House Cookies: Add 1/2 cup caramel bits with chocolate chips, and sprinkle baked cookies with sea salt flakes.
- Oatmeal Chocolate Chip Cookies: Reduce flour to 1 3/4 cups and add 1 cup rolled oats for a heartier texture.
- Espresso Toll House Cookies: Add 1 tsp espresso powder with the vanilla for a mocha flavor.
Storage and Serving Tips
- Store cooled cookies in an airtight container at room temperature for up to 1 week or in the fridge for 10 days.
- Freeze baked cookies or dough balls for up to 3 months in airtight containers; thaw dough in the fridge before baking or bake frozen with added time.
- Serve warm or at room temperature for the best flavor; warm in the microwave for 10 seconds for a fresh-baked feel.
- Use leftovers in ice cream sandwiches or crumble over yogurt for a sweet crunch.
- Pair with milk or ice cream to complement the rich chocolate flavor.
- Presented on a white ceramic platter with a dusting of powdered sugar or sea salt for a classic, inviting charm.
Nutritional Information
Based on 12 servings (3 cookies each):
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 250mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
- Vitamin A: 8% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 4% Daily Value
- Iron: 10% Daily Value
Note: Values vary by brand. High in sugar and fat; try low-sugar or vegan versions. Pair with fruit for balance.
Conclusion
This Toll House Chocolate Chip Cookies recipe offers a classic, chewy treat, perfect for any occasion, transforming simple ingredients into a nostalgic favorite. Its straightforward preparation and inviting presentation make it a go-to. The golden cookies, rich chocolate chips, and optional garnishes delight every bite. It’s sure to be a cherished recipe, loved for its timeless, comforting appeal.
Toll House Chocolate Chip Cookies Recipe: Classic and Chewy
Classic Toll House Chocolate Chip Cookies with a chewy-crisp texture.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans optional
- Optional: Powdered sugar sea salt
- Suggested Pairings: Milk coffee
Instructions
- Preheat oven to 375°F; line baking sheets with parchment.
- Whisk flour, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar for 2-3 minutes.
- Add eggs one at a time, then vanilla; mix. Taste and adjust the sweetness or vanilla.
- Gradually add dry ingredients; fold in chocolate chips and nuts.
- Scoop 1.5 tbsp of dough balls onto sheets, 2 inches apart.
- Bake 9-11 minutes until golden. Cool 2 min on sheets, then on a rack.
- Serve on a white ceramic platter with powdered sugar, milk, and coffee.
Notes
- Chill the dough for chewier cookies.
- Store at room temperature for 1 week or freeze for 3 months.
- Try vegan or gluten-free variations.
- Pair with ice cream.
