There’s something undeniably comforting about biting into a warm, gooey chocolate chip cookie. The smell of freshly baked cookies wafting through the house, the perfect balance of sweetness and chocolate, and that delightful combination of crispy edges with a soft center—Classic Tollhouse Chocolate Chip Cookies have been the quintessential treat for generations. If you’ve ever wondered how to make the perfect chocolate chip cookie, look no further. This recipe is a tried-and-true classic that yields irresistible results every time. Whether you’re a beginner baker or a seasoned pro, these cookies are simple to make and deliver that nostalgic, homemade cookie flavor you crave. From the rich, buttery dough to the semi-sweet chocolate chips, these cookies will quickly become a favorite in your baking repertoire. Plus, with the option to add chopped nuts like walnuts or pecans, you can customize them just the way you like. Let’s walk through the ingredients and the first steps of making these delicious cookies that never go out of style.

INGREDIENTS YOU’LL NEED:

Before you begin, make sure you have the following ingredients. They’re pantry staples that come together to create a timeless treat:

• 2 ¼ cups all-purpose flour – The base of the cookie dough, giving it structure and texture.
• 1 tsp baking soda – This helps the cookies rise and achieve that perfect chewy texture.
• 1 cup (2 sticks) unsalted butter, softened – The rich, buttery base for the dough. Make sure it’s soft but not melted.
• ¾ cup granulated sugar – For sweetness and a little crunch.
• ¾ cup packed brown sugar – Adds moisture and depth to the flavor, giving the cookies their signature chewiness.
• 1 tsp salt – To balance the sweetness and enhance the flavors.
• 2 tsp vanilla extract – For that comforting, familiar flavor we all know and love in chocolate chip cookies.
• 2 large eggs – Help bind everything together and give the cookies a soft, tender texture.
• 2 cups semi-sweet chocolate chips – The star of the show! You can use milk or dark chocolate chips if you prefer a different flavor.
• 1 cup chopped walnuts or pecans (optional) – If you like a little crunch and nutty flavor, add these in!

STEP 1: PREHEAT THE OVEN AND PREPARE THE BAKING SHEETS

Start by preheating your oven to 350°F (175°C). This temperature ensures the cookies bake evenly, getting those perfect golden edges while keeping the centers soft. While the oven heats up, line two baking sheets with parchment paper. This not only prevents the cookies from sticking but also makes cleanup a breeze.

STEP 2: MIX THE DRY INGREDIENTS

In a small bowl, combine the flour and baking soda. Stir them together to evenly distribute the baking soda throughout the flour. This will ensure that the leavening agents work properly when mixed into the dough. Set this dry mixture aside for now.

 

STEP 3: CREAM THE BUTTER AND SUGARS

In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract together until the mixture is smooth and creamy. You can use an electric mixer or do this by hand with a wooden spoon. The goal is to break down the sugars and butter into a smooth, fluffy consistency, which will give the cookies their light and tender texture.

STEP 4: ADD THE EGGS

Once the butter and sugar are perfectly creamed, add the eggs, one at a time, mixing well after each addition. The eggs help bind the dough together and contribute to the cookies’ chewy texture. Don’t rush this step—mixing the eggs in thoroughly ensures that the dough is smooth and uniform.

 

ASSEMBLE, BAKE, AND ENJOY – FINISHING YOUR CLASSIC TOLLHOUSE COOKIES

Now that you’ve prepared the dough, it’s time to finish making these Classic Tollhouse Chocolate Chip Cookies. With just a few more steps, you’ll be enjoying golden, chewy cookies with that perfect balance of crispy edges and soft centers. Let’s dive into the final steps that will take your dough from the bowl to the baking sheet—and eventually, straight to your taste buds.

STEP 5: ADD THE DRY INGREDIENTS TO THE WET MIXTURE

It’s time to combine the dry ingredients with the wet mixture. Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined. You can do this in parts, adding a little flour at a time, so the dough doesn’t get too thick too quickly. Stir gently to make sure everything is well incorporated, but be careful not to overmix. Overmixing can lead to tougher cookies, and we want them soft and chewy.

 

STEP 6: STIR IN THE CHOCOLATE CHIPS AND NUTS

Once your dough is smooth and uniform, it’s time to fold in the chocolate chips. Gently stir in the chocolate chips (and nuts, if you’re using them) until evenly distributed throughout the dough. This is where the magic happens—the gooey chocolate chips will melt slightly as they bake, creating pockets of chocolate goodness in each bite.

 

STEP 7: SCOOP THE DOUGH AND PLACE ON THE BAKING SHEET

Now that the dough is ready, scoop rounded tablespoonfuls of dough onto the prepared baking sheets. Space the dough balls about 2 inches apart to give the cookies room to spread as they bake. If you prefer larger cookies, feel free to use a slightly bigger scoop, but keep in mind that they may need a couple of extra minutes in the oven.

STEP 8: BAKE TO GOLDEN BROWN PERFECTION

Place the baking sheets in the preheated oven and bake for 9-11 minutes, or until the edges are golden brown, and the centers are still soft. The cookies will continue to set up slightly as they cool, so don’t worry if they’re a bit soft when you first take them out of the oven. You want them to be just slightly underbaked in the center for that classic chewy texture. If you like your cookies extra crispy, you can leave them in for an additional minute or two, but be careful not to overbake them. They should have that perfect balance of crispy edges and soft centers.

 

STEP 9: COOL ON THE BAKING SHEETS

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. This allows them to firm up a bit and makes it easier to transfer them without breaking. After a few minutes, use a spatula to transfer the cookies to a wire rack to cool completely.

STEP 10: ENJOY YOUR PERFECT COOKIES

Now it’s time to enjoy! These cookies are best served fresh out of the oven while they’re still warm and gooey, but they also store well. Place any leftover cookies in an airtight container, and they’ll stay soft for several days.

SERVING AND STORAGE TIPS:

• Serving: These cookies are perfect on their own, but you can also serve them with a glass of milk or scoop of ice cream for an extra indulgent treat.
• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container.

 

FREQUENTLY ASKED QUESTIONS & FINAL THOUGHTS ON CLASSIC TOLLHOUSE CHOCOLATE CHIP COOKIES:

By now, you’ve successfully baked a batch of Classic Tollhouse Chocolate Chip Cookies, and I’m sure you’re enjoying the delightful aroma and that first warm bite. But, as with any beloved recipe, you might have some lingering questions about how to make these cookies even better, store them, or adjust the recipe to your preferences. Let’s go over some frequently asked questions to help you achieve cookie perfection every time.

1. Can I use margarine instead of butter?

While margarine can be used as a substitute for butter, the cookies will have a slightly different texture and flavor. Butter provides richness and a tender texture that margarine doesn’t fully replicate. If you must use margarine, make sure it’s a variety that works well for baking, and the cookies will still be delicious, just a little less rich.

2. Can I substitute the chocolate chips with something else?

Absolutely! While semi-sweet chocolate chips are a classic, you can easily switch things up. Try using milk chocolate chips for a sweeter cookie, or dark chocolate chips if you prefer a more intense chocolate flavor. You could also use butterscotch chips, peanut butter chips, or even a mix of different chips to create your own twist. Just be sure to keep the amount of chips around 2 cups.

3. Can I use a different type of flour?

For best results, it’s recommended to use all-purpose flour in this recipe. However, if you need a gluten-free version, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Some blends already contain xanthan gum, which helps with texture. Be sure to check the flour’s instructions for any additional adjustments you may need to make.

4. How do I prevent my cookies from spreading too much?

If your cookies tend to spread too much during baking, here are a few tips:

• Chill the dough: After mixing, let the dough sit in the fridge for about 30 minutes to firm up. Chilled dough spreads less when baking.
• Use less butter: If the dough is too soft, try reducing the butter slightly next time.
• Don’t overmix: Overmixing the dough can cause the cookies to spread too much. Once the ingredients are just combined, stop mixing.

5. Can I freeze the cookie dough?

Yes! You can freeze the dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls into a freezer-safe bag or container. When you’re ready to bake, just place the frozen dough on a baking sheet and bake for a few extra minutes. This is a great way to have fresh, homemade cookies on hand anytime.

6. Can I make these cookies without eggs?

If you need an egg-free version, there are some egg substitutes you can use:

• Flaxseed meal: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes to thicken, and use it in place of one egg.
• Applesauce: Use ¼ cup of unsweetened applesauce as a substitute for one egg. This will add some moisture and a slight sweetness to the cookies.
• Banana: You can use ¼ cup of mashed banana to replace one egg, though this will change the flavor slightly.

FINAL THOUGHTS: CLASSIC, COMFORTING, AND ALWAYS DELICIOUS

There’s a reason Classic Tollhouse Chocolate Chip Cookies are a staple in so many kitchens—they’re easy to make, endlessly satisfying, and always a hit. With the perfect balance of crunchy edges and soft, gooey centers, these cookies never fail to bring joy. Whether you’re baking them for a special occasion, a family get-together, or just because you deserve a treat, these cookies will always be the go-to choice. The best part about this recipe is its simplicity. It’s a straightforward method that produces perfect results every time, and with just a few minor tweaks, you can easily make it your own. Whether you add extra chocolate chips, mix in your favorite nuts, or try different flavor combinations, this is one cookie dough that never disappoints. I hope this recipe becomes a regular in your baking rotation, and if you’ve made any fun variations, I’d love to hear about it. Drop a comment with your favorite twist on this classic cookie recipe or let me know how your batch turned out! Here’s to baking memories, sharing sweet treats, and always having a jar of homemade chocolate chip cookies on hand. Enjoy! Print