Toll House Chocolate Chip Cookies
The original American chocolate chip cookie, invented at the Toll House Inn in Whitman, Massachusetts, in the 1930s.
- Prep
- 15 min
- Cook
- 11 min
- Total
- 26 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Baking sheets
- •Electric mixer
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 10
- carbs
- 22
- protein
- 2
- calories
- 180
Instructions
- 1
Heat your oven to 375°F (190°C).
- 2
Whisk the flour, baking soda, and salt together in a bowl.
- 3
Beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- 4
Beat in the eggs one at a time. Then stir in the vanilla.
- 5
Slowly mix in the dry ingredients just until combined.
- 6
Gently stir in the chocolate chips and walnuts if using.
- 7
Drop rounded tablespoons of dough onto ungreased sheet pans.
- 8
Bake 9-11 minutes until edges are golden. Cool briefly on the pan, then move to a rack.
Chef's tips
Chill the dough for at least 30 minutes before baking so it spreads less and has richer flavor. Take them out slightly early and let them set on the hot pan for chewy centers.
Storage
Store in an airtight container at room temperature up to a week.
Reheating
Warm briefly in the microwave for a just-baked texture.
Common mistakes to avoid
- •Baking too long, which makes the cookies dry and crumbly.
- •Using warm butter, which causes the cookies to spread too thin.
Serving suggestions
Cooked Toll House Chocolate Chip Cookies?
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