Tollhouse Chocolate Chip Cookies
Ever pull a batch of cookies from the oven that look more like sad, flat pancakes? Yeah, I’ve been there. After years in busy kitchens, I learned that the perfect chocolate chip cookie isn’t about magic. It’s about a few simple rules.
This isn’t just any recipe; it’s the classic Tollhouse cookie, but with my best tips to make sure it comes out right every single time. No more guessing. Let’s bake some amazing cookies together.
What You’ll Need
Here are the ingredients that make these cookies a classic. Having everything measured and ready to go makes the whole process smooth.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour | 2 1/4 cups | The backbone of the cookie. |
| Baking Soda | 1 teaspoon | Helps them rise and spread. |
| Salt | 1 teaspoon | Balances the sweetness. |
| Unsalted Butter | 1 cup (2 sticks) | Make sure it’s softened. |
| Granulated Sugar | 3/4 cup | For sweetness and crisp edges. |
| Brown Sugar | 3/4 cup, packed | Adds moisture and chewiness. |
| Vanilla Extract | 1 teaspoon | For that classic cookie flavor. |
| Large Eggs | 2 | Binds everything together. |
| Chocolate Chips | 2 cups | The star of the show. |
| Chopped Nuts | 1 cup (optional) | Walnuts or pecans work great. |
Tools of the Trade
You don’t need a fancy kitchen for this. Just a few basic tools will do the trick.
- Mixing Bowls (one large, one medium)
- Whisk or Sifter
- Electric Mixer (stand or hand mixer)
- Rubber Spatula
- Cookie Scoop or Spoons
- Baking Sheets
- Parchment Paper
Pro Tips for Perfect Cookies
I’ve made thousands of these. Trust me, these three little things make a huge difference.
- Soften, Don’t Melt: Your butter needs to be soft, but not a puddle. If you press it, your finger should leave an indent. Melted butter will make your cookies spread way too much.
- Chill the Dough: This is my number one tip. After you mix the dough, cover it and pop it in the fridge for at least 30 minutes. This stops the cookies from spreading too thin and makes the flavor even better.
- Don’t Overbake: Pull the cookies out when the edges are golden brown, but the centers still look a tiny bit soft. They will finish baking on the hot pan and stay perfectly chewy.
Step-by-Step Instructions
Ready to go? Follow these simple steps.
Step 1: Preheat your oven to 375°F (190°C). Get your baking sheets ready by lining them with parchment paper.
Step 2: In a medium bowl, mix together the flour, baking soda, and salt. Just whisk it up to combine everything evenly.
Step 3: In a separate large bowl, beat the softened butter with the granulated and brown sugars until it’s creamy. This usually takes a minute or two with a mixer.
Step 4: Beat in the eggs one at a time, then stir in the vanilla. Don’t just dump them all in at once.
Step 5: Slowly add the flour mixture to the wet ingredients. Mix on low speed until it’s just combined. Do not overmix, or your cookies will be tough.
Step 6: Use a spatula to stir in the chocolate chips and nuts by hand.
Step 7: Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. A cookie scoop works great for this.
Step 8: Bake for 9 to 11 minutes. Let them cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
Substitutions and Variations
Want to change things up? Here are a few ideas.
| To Change… | Substitute With… | The Result Will Be… |
|---|---|---|
| Chocolate Chips | White chocolate, butterscotch, or peanut butter chips | A totally different flavor profile. |
| All-Purpose Flour | Bread Flour | A much chewier cookie. |
| Nuts | Toffee bits or dried cranberries | Extra sweetness and texture. |
Make-Ahead and Storage Tips
Life gets busy. Here’s how to plan ahead or save your leftovers.
- Make-Ahead Dough: You can make the cookie dough and store it in the fridge for up to 3 days. You can also freeze scoops of dough on a baking sheet, then transfer them to a freezer bag. They’ll last for up to 3 months.
- Storing Baked Cookies: Keep them in an airtight container at room temperature. They should stay fresh for about a week.
- Pro Storage Trick: Add a slice of bread to the container with your cookies. The cookies will absorb moisture from the bread and stay soft longer.
FAQs
Q1. Why did my cookies turn out flat?
Ans: This is usually because the butter was too soft or melted. Chilling the dough before baking is the best way to fix this.
Q2. Can I make this recipe without a mixer?
Ans: Yes, you can mix it by hand. It will take more effort, especially creaming the butter and sugar, but it works just fine.
Q3. Do I have to use parchment paper?
Ans: No, but it helps prevent sticking and makes cleanup a breeze. If you don’t have it, just use an ungreased baking sheet.
Wrapping Up
Now you have the recipe and the secrets to making the best chocolate chip cookies. It’s a simple recipe that brings a lot of smiles.
Go give it a try. And when you’re done, come back and leave a comment. I’d love to hear how your cookies turned out
