Toll House Chocolate Chip Cookies

5 from 1 vote

This recipe takes timeless Toll House Chocolate Chip Cookies to the next level with a few simple tweaks to make them thicker, chewier, and even more irresistible. Think gooey centers, slightly crisp edges, and that rich buttery flavor everyone loves.

Prep Time15

Cook Time12

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: toll house chocolate chip cookies

Servings: cookies

Calories: 261kcal

Author: Jill

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
2 teaspoons vanilla extract
1 ½ cups semi-sweet chocolate chips plus extra for topping
½ cup chopped walnuts (or pecans) optional

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Cream the butter, granulated sugar, and brown sugar together in a large bowl using a hand or stand mixer. Beat for 2-3 minutes until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the chocolate chips and nuts (if using) with a spatula.
Scoop the dough using an ice cream scoop or cookie scoop and place on the prepared baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips on top of each cookie for that bakery-style look.
Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers look slightly underbaked.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

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