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Original Toll House Chocolate Chip Cookies

Original Toll House chocolate chip cookies are baked at 375°F until their edges are golden brown. The classic combination of semisweet chocolate morsels and chopped walnuts makes crisp-edged cookies with soft centers.
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Prep Time 20 minutes
Cook Time 11 minutes
cooling 2 minutes
Total Time 33 minutes
Servings: 60 servings
Course: Dessert
Cuisine: American
Calories: 102
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter 2 sticks, softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 2 eggs large
  • 1 package (12 oz) semisweet chocolate morsels about 2 cups
  • 1 cup walnuts chopped

Equipment

  • 1 electric mixer
  • 2 13x18-inch rimmed baking sheets

Method
 

  1. Preheat the oven to 375°F.
  2. Whisk the flour, baking soda, and salt together in a medium bowl.
  3. Beat the butter, granulated sugar, brown sugar, and vanilla until creamy.
  4. Beat in the eggs one at a time.
  5. Gradually beat the flour mixture into the butter mixture until combined.
  6. Stir in the chocolate morsels and walnuts.
  7. Drop rounded tablespoonfuls of dough about 2 inches apart onto two ungreased 13x18-inch rimmed baking sheets.
  8. Bake one sheet at a time for 9–11 minutes, until the edges are golden brown.
  9. Cool the cookies on the sheet for 2 minutes.
  10. Transfer the cookies to a wire rack.
  11. Continue baking batches, making sure each baking sheet has cooled before adding more dough.

Notes

For evenly sized cookies, use rounded tablespoonfuls of dough and space them about 2 inches apart. Store in an airtight container in the refrigerator for up to 5 days; freeze baked cookies for up to 3 months. For a nut-free option, omit the walnuts.