Toll House Cookie Recipe

The Toll House Cookie recipe that mom used to make, but better! Soft in the middle and crispy on the edges, this just may be the perfect chocolate chip cookie.

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Love chocolate chip cookies as much as we do? These Toll House Cookies are at the top of our list, along with these Chocolate Chip Pudding Cookies and this Giant Chocolate Chip Cookie Recipe.

I think that everyone has their own opinion about what makes the perfect chocolate chip cookie. Everyone has a different version that they grew up with, and no one else’s is quite the same. Some people like theirs soft, while others like it when they have a crunch to them. Some like theirs flat while others like theirs puffy.

I would have to say that I fall into the group that likes their chocolate chip cookies soft and just a little bit puffy. I like a cookie that will stay soft for days (if they last that long!) I have tried my fair share of recipes, but have always fallen back on the tried and true Toll House Cookie recipe.

It’s true – this is the recipe that my mom made growing up, but I have made my own small change. The original recipe (the one that comes on the back of the package) calls for 1 cup of butter. But growing up, my mom always made her cookies with shortening.

When I moved away from home, I was introduced to the flavor that butter brings to a chocolate chip cookie. The only problem with using butter instead of shortening (in my mind at least) was that the butter version produced a thinner, crispier cookie, while the shortening version “poofed” a bit more, making a cookie that stayed soft for a long time. So I started using a half cup of butter and a half cup of shortening. This, to me, makes for the perfect chocolate chip cookie! I also like to under-cook them by a minute or two, just to ensure that they stay nice and soft.

Ingredients

• Flour: I use all purpose flour.
• Baking Soda: This is to help give the cookies lift. Don’t leave it out unless you want flat cookies!
• Salt: I like sea salt the best, but table salt will work.
• Butter: You’ll want your butter to be at room temperature. Not too warm, but it should cream easily.
• Vegetable Shortening: The magic ingredient for soft cookies that don’t flatten out! I like to buy this in the baking sticks because they are easy, but you can measure it from the canister as well.
• Granulated Sugar & Light Brown Sugar: By using both white and brown sugars, you get the best texture, flavor, and color.
• Vanilla: I always like to use pure vanilla extract.
• Eggs: You’ll want to use large eggs, and for best results, they should be at room temperature.
• Chocolate Chips: I like to use both regular sized chocolate chips or mini!
• Nuts: This is totally optional, but if you love nuts in your cookies, they are included here. I like to use chopped pecans or occasionally walnuts.

How to Make this Toll House Cookie Recipe

1: Whisk all of the dry ingredients together in a bowl – the flour, baking soda, and salt.
2: Beat the butter, shortening, and both sugars together in a large bowl or the bowl of a stand mixer.

3: And one egg and beat it into the mixture.
4: Scrape down the sides of the bowl and beat in the second egg.

5: Add the vanilla and beat to combine.
6: Pour the flour mixture in gradually while mixing. Mix it together until the dough comes together.

7: Add the chocolate chips.
8: Stir to combine. I will usually do this with a spatula or wooden spoon because the chocolate chips never get mixed into the bottom of the dough when I use my stand mixer.

9: Make balls of the dough about 1 1/2 tablespoons of dough each. I like to use a cookie scoop to keep them even.
10: Bake the cookies just until they are golden on the edges. I like to slightly under-bake them so that they stay nice and soft in the middle!

Storing and Freezing

Store the cookies at room temperature in an airtight container or in a ziplock bag for 4-5 days.

We will gladly eat the cookies straight from the container, but you can pop one in the microwave for 5-10 seconds and you’ll have a nice, warm cookie!

You can also easily freeze both this cookie dough and the baked cookies. Store in the freezer for up to 3 months. If you store the cookie dough, you can bake from frozen, but you’ll probably need to add about 2 minutes to the bake time.

Change it up!

This recipe is easy to change up by adding in different flavored baking chips. In fact, this is the recipe I usually pull out when I have a bits and pieces of several different flavors in my cupboard and I want to get rid of them. White chocolate chips, butterscotch, mint, or even candy like m&ms are great in these cookies!

More Cookie Recipes

Doubletree Cookies
Cake Mix Cookies
Chocolate Crinkle Cookies
The Best Sugar Cookie Recipe
Snickerdoodle Recipe
Peanut Butter Blossoms

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Toll House Cookie Recipe

5 from 7 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 30 cookies (approximately)

Course: Dessert

Cuisine: American

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The Toll House Cookie recipe that mom used to make, but better! Soft in the middle and crispy on the edges, this just may be the perfect chocolate chip cookie.

1x2x3x

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.
• In a bowl, combine the flour, baking soda and salt.
• In a large bowl, or the bowl of a stand mixer, beat together the butter, shortening, granulated sugar, and brown sugar. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
• Gradually beat in the flour mixture. Stir in the chocolate chips and the nuts, if using.
• Form into balls about 1 1/2 tablespoons of dough each. Place on an ungreased cookie sheet or a cookie sheet lined with parchment paper or a silpat liner.
• Bake in the preheated oven just until golden on the edges, about 12 minutes.

Recipe Notes:

adapted from Nestle

Nutrition information 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

Serving: 1cookie, Calories: 198kcal (10%), Carbohydrates: 25g (8%), Protein: 1g (2%), Fat: 10g (15%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 20mg (7%), Sodium: 124mg (5%), Sugar: 5g (6%)

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