January 22, 2026
The original and timeless Nestlé Toll House chocolate chip cookie recipe
dessert birthdayWord Count: 445
| Total time: 35 minutes |
|---|
| Prep time: 15 minutes |
| Cook time: 9-11 minutes per batch |
Equipment
| Equipment |
|---|
| Stand Mixer or Hand Mixer |
| Mixing Bowls |
| Baking Sheets |
| Parchment Paper or Silicone Baking Mats |
| Cooling Rack |
| Measuring Cups and Spoons |
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour1 | 2 1/4 cups (337g) |
| Baking Soda | 1 tsp |
| Salt2 | 1 tsp |
| Unsalted Butter (softened) | 2 sticks (1 cup/226g) |
| Granulated Sugar | 3/4 cup (150g) |
| Brown Sugar (packed)34 | 3/4 cup (165g) |
| Vanilla Extract | 1 tsp |
| Large Eggs | 2 |
| Semi-Sweet Chocolate Chips | 2 cups (12 oz/340g) |
| Chopped Nuts (optional) | 1 cup |
Steps
- Preheat oven to 375°F.
- Combine flour, baking soda, and salt in a small bowl and set aside.
- Beat softened butter, granulated sugar, brown sugar, and vanilla extract in a large mixer 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 rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9-11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Notes
Preventing Flat Cookies:
- Don’t over-cream the butter and sugar (2-3 minutes until light and fluffy is sufficient)
- Measure flour accurately with a scale to avoid using too little
- Chill dough for at least 30 minutes before baking if cookies spread too much
- Use parchment paper or silicone baking mat, not aluminum foil
- Ensure oven is properly preheated to 375°F
- Butter should be softened but not melted or too soft (should hold a dent when poked)
- Check that baking soda is fresh and not expired
If Cookies Don’t Spread Enough:
- Don’t use too much flour
- Ensure dough isn’t too cold when baking
- Make sure butter and sugar are properly creamed together
Sources:
- King Arthur Baking: Why did my cookies come out flat?
- The Cravory: Why Are My Chocolate Chip Cookies Flat?
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This measurement assumes unsifted flour measured by the dip-and-sweep method (150g per cup). If you sift your flour or spoon it into the measuring cup, use 281g instead. ↩︎
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If using salted butter instead of unsalted, reduce salt to 1/2 tsp. ↩︎
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If you don’t have brown sugar, mix 3/4 cup granulated sugar with 1 tbsp molasses. If you don’t have molasses, you can use 1 tbsp maple syrup instead (cookies will have a lighter, more delicate sweetness). Alternatively, use all granulated sugar (1 1/2 cups total) for a crisper cookie with less chewiness and caramel flavor. ↩︎
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The original recipe doesn’t specify light or dark brown sugar. Light brown sugar is the standard default. Dark brown sugar will give cookies a deeper molasses/caramel flavor and slightly more chewiness. ↩︎