Toll House Chocolate Chip Cookies
Updated September 4, 2024
Julia Gartland for The New York Times. Food Stylist: Liza Jernow.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups/12 ounces semisweet chocolate chips
1 cup chopped nuts (optional)
Nutritional analysis per serving (60 servings)
13 grams carbs; 14 milligrams cholesterol; 107 calories; 2 grams monounsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 54 milligrams sodium; 1 gram protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
- Step 2
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Private Notes
Comments
This is not the original recipe. I have an autographed cookbook from 1942. One wrong item are the chocolate chips--she said 14 oz, not 12. My family went to her restaurant many, many times. My sister and I always asked if we could eat in the "tree room". The waitresses wore beautiful dresses. In those days there were many courses of food and no matter how big the group the waitresses were not allowed to write any order--they had to memorize everything.
Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Also, the sugar in the dough gradually absorbs liquid. I still include the hot water. I add the baking soda to it so it dissolves, and then add this to the eggs, butter and vanilla mixture.
Flat cookies? Too much butter. Here is the equation for each type of chocolate chip cookie, whatever your preference thin and crisp: 2- 1/2 sticks butter, 1 -1/2 cups granulated, 3/4 cup brown sugar soft and chewy: 2 sticks butter, 1/2 cup granulated, 1 cup brown sugar light and cakey: 1- 3/4 cups butter, 3/4 granulated, 1/4 cup brown sugar, 1 teaspoon white vinegar too much baking soda: reduce to 1/2 teaspoon all the other ingredients are OK always refrigerate dough at least 30 minutes
I use 1 pkg of mini choco chips and 1 pkg Heath chips. No nuts. They are amazing.
It's a classic. I do not add the hot water though and I use only 12 oz of chips, which is more than enough for me. What I love is that these cookies are predictably crispy, and I love a crispy cookie. In my old house I had a gas oven which lends itself much better to crispy cookies, have electric here, so it has to be achieved through other means. This recipe, in its balance of white to brown sugar is spot on for helping that!
These are amazing. For me they made 26 cookies, maybe my tablespoons were too rounded. To compensate for the increased size, I baked for 11-13 minutes instead. I also let them cool on the sheet pan and it was just fine. I mixed everything by hand. The dough is really good even without the chocolate chips. The recipe could be adapted to other types of cookies too - white chocolate chip and macadamia nut, or peanut butter chips instead or chocolate chips, for example. Will definitely make again.