The iconic Toll House Cookie recipe, reimagined and perfected. Experience the ultimate chocolate chip cookie: delightfully soft and chewy in the center, with irresistibly crisp, golden edges that melt in your mouth. This isn’t just mom’s recipe; it’s the perfect rendition of a timeless classic.
PIN IT FOR LATER!
Few treats evoke such widespread nostalgia and pure comfort as a warm, homemade chocolate chip cookie. It’s a quintessential American dessert, a symbol of childhood, and a simple pleasure that transcends generations. Here at Taste and Tell, our love for chocolate chip cookies runs deep, and we’ve explored many variations, from our delightful Chocolate Chip Pudding Cookies to our impressive Giant Chocolate Chip Cookie Recipe. Yet, for many, the gold standard remains the original, the classic, the beloved Toll House Cookie.
While the original recipe from the back of the Nestle chocolate chip package is undeniably good, we believe it can be elevated. We’ve taken that cherished recipe and introduced a subtle yet transformative tweak, resulting in what we confidently declare to be the very best homemade Toll House chocolate chip cookies you’ll ever bake. Imagine a cookie that captures the best of all worlds: a sumptuously soft, almost melt-in-your-mouth interior, perfectly balanced by a delicate, crispy edge. This isn’t just a cookie; it’s an experience, a perfected taste of home that will leave you reaching for another, and another.
The Quest for the Perfect Chocolate Chip Cookie Texture
Everyone holds a unique vision of what constitutes the “perfect” chocolate chip cookie. This culinary debate has sparked countless discussions, recipe adaptations, and passionate preferences. Some bakers swear by a cookie that is entirely soft and chewy, dissolving effortlessly with each bite. Others prefer a robust crunch, enjoying the satisfying snap as they bite into their baked treat. Preferences also vary regarding thickness; some favor thin, almost lace-like cookies, while others crave a thick, puffy, and substantial cookie that stands tall on the baking sheet.
My personal preference, shaped by years of baking and tasting, gravitates towards a cookie that strikes an exquisite balance: soft and slightly puffy in the center, providing a delightful chew, yet featuring those coveted, slightly crisp edges that offer a textural contrast. The goal is a cookie that maintains its incredible softness for days, a testament to its superior moisture retention – if, of course, they last that long in your cookie jar!
Unlocking the Secret: The Butter and Shortening Blend
My journey to this ultimate Toll House cookie began with the cherished recipe my mother always used. Growing up, her version consistently delivered soft, satisfying cookies. The original Toll House recipe, as printed on the iconic yellow bag of chocolate chips, typically calls for a full cup of butter. However, my mom had her own secret: she always made her chocolate chip cookies with vegetable shortening.
When I ventured out on my own and started experimenting with recipes, I discovered the rich, complex flavor that butter imparts to baked goods, especially cookies. There’s a depth and aroma that shortening simply can’t replicate. The challenge, however, was that a cookie made with 100% butter often resulted in a thinner, crispier cookie – delicious, no doubt, but not quite the soft, slightly puffy texture I remembered and loved from my childhood. Shortening, on the other hand, excels at creating a lighter, more tender crumb and helps cookies “poof” up, maintaining their soft texture for longer periods.
This is where the magic happens: the perfect compromise. By combining a half cup of softened butter with a half cup of vegetable shortening, we harness the best qualities of both fats. The butter contributes its unparalleled flavor, adding a delightful richness that elevates the cookie beyond simple sweetness. The shortening, meanwhile, ensures that desirable puffy, tender crumb and helps the cookies resist spreading too much, preventing them from becoming overly thin or crispy. This 50/50 blend creates a cookie that is robust in flavor, wonderfully soft and chewy in the middle, and boasts those subtly crisp edges – the very definition of cookie perfection in my book!
Beyond the fat blend, another crucial tip for achieving that dreamy softness is to slightly under-bake the cookies. Pulling them from the oven just as the edges turn golden, leaving the centers still appearing a bit soft, guarantees a beautifully tender cookie once cooled. This prevents them from drying out and becoming too firm.
Key Ingredients for Unforgettable Toll House Cookies
Every great cookie starts with quality ingredients. Understanding the role each component plays is essential for achieving the best results. Here’s a breakdown of what you’ll need and why:
- All-Purpose Flour: This forms the foundational structure of our cookies. While specific flour types can alter texture, all-purpose flour provides the ideal balance for a classic chocolate chip cookie. Measure it correctly (preferably by weight or using the spoon-and-level method) to avoid dense, cakey cookies.
- Baking Soda: A crucial leavening agent, baking soda reacts with the acidic brown sugar in the dough to create carbon dioxide bubbles. These bubbles expand during baking, giving the cookies their essential lift and contributing to their soft, chewy texture. Do not omit this, unless you prefer very flat, dense cookies!
- Salt: Often underestimated, salt plays a vital role in balancing the sweetness of the sugars and enhancing all the other flavors in the cookie. We prefer sea salt for its subtle mineral notes, but standard table salt works perfectly fine.
- Butter (Softened): As discussed, butter brings incredible flavor and richness. Ensure it is at proper room temperature – soft enough to easily cream with sugar but not melted or greasy. This allows it to incorporate air, leading to a lighter cookie.
- Vegetable Shortening: This is our secret weapon for maintaining softness and preventing excessive spread. Shortening has a higher melting point than butter, which means the cookies hold their shape better and stay thicker and chewier. Baking sticks are convenient for precise measurement.
- Granulated Sugar & Light Brown Sugar: The combination of both white and brown sugars is key to achieving the perfect balance of flavor, texture, and color. Granulated sugar contributes to crispness and spread, while light brown sugar adds moisture, chewiness, and a delightful caramel-like flavor, as well as contributing to the golden-brown color.
- Pure Vanilla Extract: Vanilla is more than just a flavoring; it enhances and rounds out the taste of the chocolate and sugars, adding depth and warmth. Always opt for pure vanilla extract for the best flavor profile.
- Large Eggs (Room Temperature): Eggs act as binders, helping to hold the cookie dough together, and contribute to richness and structure. Using large eggs at room temperature allows them to emulsify more effectively with the fats and sugars, resulting in a smoother, more uniform dough.
- Semi-Sweet Chocolate Chips: The star of the show! Semi-sweet chips are classic, offering a perfect balance of sweetness and bitterness. Feel free to use regular-sized or mini chips, or even a blend, for varying melt dynamics.
- Chopped Nuts (Optional): For those who love a textural contrast and nutty flavor, chopped pecans or walnuts are fantastic additions. They introduce a satisfying crunch and an earthy note that complements the chocolate beautifully.
Baking Perfection: A Step-by-Step Guide
Creating these perfect Toll House cookies is a straightforward and rewarding process. Follow these detailed steps to ensure delicious results every time:
Step 1: Prepare the Dry Ingredients. In a medium bowl, thoroughly whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the leavening agent and salt are evenly distributed throughout the flour, which is crucial for uniform rise and flavor in your cookies. Set this mixture aside.
Step 2: Cream the Fats and Sugars. In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, vegetable shortening, granulated sugar, and light brown sugar. Beat these ingredients together on medium speed until the mixture is light, fluffy, and pale in color. This creaming process is essential as it incorporates air into the fats, contributing to the cookies’ light and tender texture.
Step 3: Add the Eggs and Vanilla. With the mixer on low speed, add one large egg, beating until it is fully incorporated into the mixture. Stop the mixer, scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed, then add the second egg and beat again until just combined. Finally, pour in the pure vanilla extract and mix until fragrant and well distributed.
Step 4: Gradually Incorporate Dry Ingredients. Reduce the mixer speed to low. Gradually add the whisked flour mixture to the wet ingredients, a third at a time, mixing only until just combined. Be careful not to overmix the dough once the flour has been added, as overmixing can develop the gluten too much, leading to tough cookies.
Step 5: Fold in the Chocolate Chips (and Nuts). Remove the bowl from the stand mixer (if using). Add the semi-sweet chocolate chips (and chopped nuts, if you’re including them) to the dough. Using a sturdy spatula or a wooden spoon, gently fold them into the dough until they are evenly distributed. Hand mixing at this stage helps prevent crushing the chocolate chips and ensures they are well incorporated, especially those at the bottom of the bowl.
Step 6: Portion and Bake. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking. Scoop the dough into uniform balls, approximately 1 1/2 tablespoons each. A cookie scoop is excellent for ensuring consistent sizing, which leads to even baking. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake for about 10-12 minutes, or until the edges are beautifully golden brown but the centers still look slightly soft and underdone. This is key for that perfect soft-chewy texture! Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set up without breaking.
Tips for Baking Success
- Don’t Overbake: This is arguably the most critical tip for soft cookies. Cookies continue to cook slightly even after being removed from the oven. If they look perfectly done in the oven, they’ll likely be overdone once cooled. Aim for golden edges and a slightly pale, still-soft center.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature. This allows them to cream together more efficiently, creating a smoother emulsion and a more uniform dough that traps more air, resulting in a lighter texture.
- Accurate Measuring: Especially for flour, spooning flour into a measuring cup and then leveling it off, or better yet, using a kitchen scale for precise weight measurements (270g for 2 1/4 cups), prevents adding too much flour, which can lead to dry, dense cookies.
- Chill the Dough (Optional but Recommended): For even thicker cookies and a more developed flavor, consider chilling the dough for at least 30 minutes, or even overnight. Chilled dough spreads less and results in a chewier cookie.
- Parchment Paper or Silicone Mats: Always use parchment paper or silicone baking mats. They prevent sticking, promote even baking, and make cleanup a breeze.
- Know Your Oven: Ovens can vary significantly in temperature. If your cookies are consistently baking too fast or too slow, consider investing in an oven thermometer to ensure accuracy.
Storing and Freezing Your Perfect Cookies
Once baked, these Toll House cookies are designed to stay wonderfully soft for several days, making them ideal for meal prep or simply having a sweet treat on hand. Proper storage is key to maintaining their freshness:
- Room Temperature Storage: Store baked cookies in an airtight container or a heavy-duty ziplock bag at room temperature for 4-5 days. To keep them extra soft, you can even add a slice of plain white bread to the container; the cookies will absorb moisture from the bread.
- Reheating for Warmth: While delicious straight from the container, for that fresh-from-the-oven experience, pop a cookie in the microwave for 5-10 seconds. The chocolate chips will become gooey and warm, creating a truly irresistible treat.
These cookies are also excellent for freezing, either as baked cookies or as raw cookie dough:
- Freezing Baked Cookies: Once completely cooled, place baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight freezer-safe bag or container, separating layers with parchment paper. They will keep well for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.
- Freezing Cookie Dough: Form the dough into balls as instructed, then arrange them on a baking sheet and freeze until firm. Once frozen, transfer the dough balls to an airtight freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen. Simply add about 2 minutes to the bake time, or until the edges are golden and centers are set. This is a fantastic way to have warm, fresh cookies on demand!
Endless Variations: Get Creative!
While this recipe yields a phenomenal classic chocolate chip cookie, it’s also a wonderfully versatile base for culinary creativity. It’s the perfect recipe to turn to when you want to experiment with different flavors or use up those half-opened bags of baking chips in your pantry. Here are some ideas to “change it up”:
- Different Chocolate Types: Swap out semi-sweet chips for milk chocolate, dark chocolate, or a combination. You could also use chopped chocolate bars for larger, more decadent pools of melted chocolate.
- White Chocolate and Macadamia Nuts: A popular pairing that adds a rich, creamy sweetness and a buttery crunch.
- Butterscotch Chips: For a delightful caramel-like flavor, butterscotch chips are an excellent choice.
- Mint Chocolate Chips: Perfect for holidays or a refreshing twist, mint chocolate chips offer a cool, invigorating flavor.
- Candy Mix-ins: M&Ms, chopped Snickers, or Reese’s Pieces can add a playful burst of color and flavor.
- Toffee Bits: For a buttery, caramel crunch, add some toffee bits to the dough.
- Spices: A pinch of cinnamon, nutmeg, or even a touch of chili powder can add an unexpected depth of flavor.
Frequently Asked Questions About Toll House Cookies
Here are answers to some common questions you might have when making these classic chocolate chip cookies:
Q: Can I use all butter or all shortening instead of the 50/50 blend?
A: While the 50/50 blend is recommended for the specific soft-chewy texture and rich flavor of this recipe, you can experiment. Using all butter will result in a thinner, crispier cookie with a more pronounced buttery flavor. Using all shortening will yield a very soft, puffy cookie that holds its shape well, but with a less complex flavor profile. The blend truly offers the best of both worlds!
Q: Why are my cookies flat and spreading too much?
A: Several factors can cause flat cookies. Ensure your butter and shortening are properly softened, not melted. If your fats are too warm, they will cause excessive spreading. Also, make sure your baking soda is fresh and active. Too little flour (due to improper measurement) or an oven that isn’t hot enough can also lead to flat cookies. Chilling the dough can also help prevent spreading.
Q: My cookies are too hard/dry. What went wrong?
A: The most common culprit for hard or dry cookies is overbaking. Remember to pull them from the oven when the edges are golden but the centers still look slightly soft. Overmixing the flour can also develop too much gluten, making cookies tough. Using too much flour is another factor, so ensure accurate measurement.
Q: How long does the cookie dough last in the fridge?
A: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 3-4 days. This allows the flavors to meld and often results in an even richer-tasting cookie.
Q: Can I use different types of chocolate chips?
A: Absolutely! This recipe is incredibly adaptable. Feel free to use milk chocolate, dark chocolate, white chocolate, or a mix of any kind of chocolate chips or chopped chocolate bars you prefer. The semi-sweet is just the classic choice.
Discover More Irresistible Cookie Recipes
If you love these ultimate Toll House cookies, you’ll want to explore our other fantastic cookie creations. We have a cookie for every craving:
- Doubletree Cookies
- Cake Mix Cookies
- Chocolate Crinkle Cookies
- The Best Sugar Cookie Recipe
- Snickerdoodle Recipe
- Peanut Butter Blossoms
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Toll House Cookie Recipe
Pin Recipe
The classic Toll House Cookie recipe, enhanced for a perfectly soft, chewy center and crisp edges. This might just be your new favorite chocolate chip cookie.
Ingredients
- 2 1/4 cups (270 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (113 g) butter, softened
- 1/2 cup (92 g) vegetable shortening
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (160 g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cup (297 g) semi-sweet chocolate chips
- 1 cup (114 g) chopped nuts (optional)
Instructions
- Preheat the oven to 375ºF (190°C).
- In a bowl, combine the flour, baking soda, and salt. Whisk well to ensure even distribution.
- In a large bowl, or the bowl of a stand mixer, beat together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract.
- Gradually beat in the flour mixture on low speed until just combined. Be careful not to overmix. Stir in the chocolate chips and the nuts, if using, by hand with a spatula or wooden spoon.
- Form the dough into balls, about 1 1/2 tablespoons each. Place them on an ungreased cookie sheet or a cookie sheet lined with parchment paper or a silicone baking mat, leaving about 2 inches between cookies.
- Bake in the preheated oven for about 10-12 minutes, or just until the edges are golden and the centers still appear slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes:
Adapted from Nestle’s original Toll House recipe.
Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include optional nuts.
Nutrition Information
Calories: 198 kcal (10%)
Carbohydrates: 25 g (8%)
Protein: 1 g (2%)
Fat: 10 g (15%)
Saturated Fat: 3 g (19%)
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 20 mg (7%)
Sodium: 124 mg (5%)
Fiber: 0 g
Sugar: 5 g (6%)