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Tollhouse Chocolate Chip Cookies
These Tollhouse Chocolate Chip Cookies are chocolatey and tasty, the ultimate go-to chocolate chip cookie recipe.
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Everyone needs a go-to chocolate chip cookie recipe and this one is tried & true. Nothing beats freshly baked homemade chocolate chip cookies. This Tollhouse recipe has the perfect, sweet bite.
Whether you eat them gooey and straight from the oven or dunked in milk, chocolate chip cookies are a classic that everyone should know how to whip up at a moment’s notice. The warm, inviting scent of cookies baking in the oven will put a smile on anyone’s face. These homemade Tollhouse Chocolate Chip Cookies are simply the best.
From bake sales to after school snacks to party refreshments, chocolate chip cookies never disappoint, especially not a rock-solid, time-tested recipe. Cookie and cookie dough lovers will love this trusty recipe. Use this same recipe to make cookie cakes, cookie bars, ice cream sandwiches, and more.
Tollhouse Chocolate Chip Cookies Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Butter
- Light brown sugar
- Sugar
- Vanilla
- Egg
- Semi-sweet chocolate chips
- Chopped nuts
Nestle Toll House Cookies are a classic that everyone should keep the ingredients for on hand. Nestle semi-sweet chocolate chips are the perfect balance of sweet, but not too sweet. However, you can always substitute them for your preference of milk chocolate or dark chocolate chips. In fact, this recipe makes a fantastic base for any number of variations.
Cookie dough freezes fantastically well, so make spur-of-the-moment batches of chocolate chip cookies even easier by making the dough in advance and freezing the cookie dough balls. Bake from frozen whenever you need a batch for a treat. This makes it easy to bake just one or a dozen.
How to Make Tollhouse Chocolate Chip Cookies
FIRST STEP: In a medium-size bowl, whisk together the flour, baking soda, and baking powder. Set aside.
SECOND STEP: Using a stand mixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla until fluffy.
THIRD STEP: Add the egg and mix until no yellow streaks are visible.
FOURTH STEP: Lower the mixer speed to low, and slowly add the flour mixture, mixing only until the flour is well incorporated.
FIFTH STEP: Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
SIXTH STEP: Cover the dough and refrigerate for 1 hour.
SEVENTH STEP: Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
EIGHTH STEP: Remove the dough from the fridge, and scoop the dough into rounded tablespoons.
NINTH STEP: Roll the cookie dough into balls, before placing the dough 2 inches apart.
TENTH STEP: Bake for 10 minutes
ELEVENTH STEP: Allow the cookies to rest on the cookie sheet for at least 1-2 minutes before transferring the cookies to a cooling rack.
Cooking Tips
Do not overmix. This will ensure a tender cookie crumb.
Make ahead and roll into balls and freeze in a freezer bag for easy pre-made, ready to bake cookie dough.
Make pan cookies by pressing into a 15 x 10-inch jelly-roll pan. Bake at 350 for 20-25 minutes until golden brown.
Storing this Recipe
Store cookies in an airtight container at room temperature for up to 1 week.
Baked cookies can be frozen for up to 3 months.
Cookie dough can also be frozen for up to 3 months.
Tollhouse Chocolate Chip Cookies
These Tollhouse Chocolate Chip Cookies are chocolatey and tasty, the ultimate go-to chocolate chip cookie recipe.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 36
Ingredients
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 stick butter softened
- ¼ cup light brown sugar packed
- ½ cup sugar
- 2 tsp clear vanilla extract
- 1 large egg
- 2 cup semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- In a medium size bowl whisk together the flour, baking soda, and baking powder. Set aside.
- Using a standmixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
- Add the egg and mix until no yellow streaks are visible.
- Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
- Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
- Cover the dough and refrigerate for 1 hour.
- Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
- Remove the dough from the fridge and scoop the dough into rounded tablespoons.
- Roll the cookie dough into balls before placing the dough 2 inches apart.
- Bake for 10 minutes
- Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.
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Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 102mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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