This original Toll House cookie recipe is the mother of all chocolate chip cookies! Lightly crisp on the outside and packed with melty chocolate chips on the inside, these cookies are a downright classic.

stack of nestle tollhouse chocolate chip cookies

Why this recipe works

This original toll house cookie recipe has been passed down from generation to generation, all thanks to Ruth Wakefield. Back in the 1930s, Ruth invented the first chocolate chip cookie at her restaurant in Whitman, MA which is famously known as Toll House Inn.

Can you imagine life without chocolate chip cookies? From skillet chocolate chip cookies to pretzel chocolate chip cookies and everything in between, it’s hard to grasp just how celebrated the chocolate chip cookie truly is. It’s the heart of all cookies, the one that paved the way for many more cookie recipes to blossom.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

COOKIE – It’s important to measure your flour correctly when making baked goods. Too much flour will result in dry, crumbly cookies. To properly measure flour, use the spoon and sweep method. Begin by aerating the flour with a spoon. Scoop the flour into the measuring cup with your spoon, stopping once it’s overflowing. Using the flat side of a butter knife or a flat surface, level the top of the measuring cup without packing down the flour. You never want to tap the bottom of the measuring cup when measuring flour.

CHOCOLATE CHIPS – Of course, this is the recipe for the original Toll House cookies so we are using Nestle Toll House semi-sweet chocolate chip morsels. If desired, you can substitute with their white chocolate chips, dark chocolate chips, butterscotch, or whichever your favorite flavor is.

How to Make Toll House Cookie Recipe

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 375F.
Combine the flour, baking soda, and salt in a small mixing bowl and set aside.
In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract with a hand mixer.
Add the eggs, one at a time, beating well after each addition.
Slowly add in the flour mixture until combined.
Fold in chocolate chips and nuts, if using.
Using a Tablespoon cookie scoop (or regular measuring spoon) scoop the cookie balls onto a baking sheet.
Bake for 9 to 11 minutes or until golden brown.
Allow the cookies to rest on the baking sheet for at minimum 2 minutes before removing them to a wire rack to cool completely.

Frequently Asked Questions & Expert Tips

Do I need to chill the dough?

No, you do not need to chill the dough for these cookies, but you can if you would like to. Chilling cookie dough solidifies the fat and will help prevent the cookies from spreading in the oven if you are worried about that happening.

Can I freeze these cookies?

Yes, this cookie dough freezes well. I like to flash freeze the dough balls first. Measure out dough balls onto a waxed paper lined baking sheet or plate. Place them as close together as possible, but not touching. Freeze for 2 hours. Remove balls to a freezer bag. Flash-freezing them will keep the dough balls from sticking together in a big clump inside the bag. Freeze for up to 3 months.

How do I store them?

Store your homemade Toll House cookies in an air-tight container kept at room temperature for 5-7 days.

Serving Suggestions

Serve Toll House cookies with a tall glass of cold milk. These cookies are perfect for every occasion, even if that means you get a late night craving for something chocolatey. Enjoy!

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