The Ultimate Original Toll House Cookie Recipe

The chocolate chip cookie originates from the famous Toll House Inn in Whitman, Massachusetts. Owner Ruth Wakefield is credited with inventing the cookie by accident in the 1930s when she added chopped up chunks of a Nestlé semi-sweet chocolate bar to her butter cookie dough. The cookies were a huge hit at her inn and after striking a deal with Nestlé to print the recipe on their chocolate bar wrappers, the Toll House cookie recipe became a beloved American classic.

Toll House cookies were invented by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts. She chopped a Nestlé chocolate bar into her cookie dough, creating the first chocolate chip cookie. Her brilliant idea eventually led to the creation of Nestlé Toll House chocolate chips!

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (optional)

Be sure your butter is softened to room temperature to cream together smoothly with the sugars. The combination of white and brown sugar gives the cookies depth of flavor.

Kitchen Equipment Needed

You’ll need basic kitchen tools like:

  • Mixing bowls
  • Spatulas and wooden spoon
  • Measuring cups & spoons
  • Cookie sheets
  • Parchment paper

Parchment paper is essential for easy, no-mess cookie removal from the baking sheets.

Step-by-Step Instructions For Toll House Cookies

  1. Preheat oven to 375°F.
  2. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl, beat the butter and granulated and brown sugars until light and fluffy. Add in the vanilla and eggs, beating well.
  4. Gradually stir in the sifted dry ingredients until just combined.
  5. Fold in chocolate chips and nuts (optional).
  6. Drop rounded tablespoon-sized balls of dough onto ungreased cookie sheets about 2 inches apart.
  7. Bake 8-10 minutes until lightly browned. Allow to cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.


Customize these classic cookies to your liking by trying the following variations:

  • Substitute peanut butter or almond butter for half the butter for a nutty flavor.
  • Use milk or dark chocolate chips instead of semi-sweet.
  • Add 1 cup toffee bits, crushed peppermint, or dried fruit like raisins or cranberries.
  • For thicker, chewier cookies, chill the dough for 30 minutes (or up to 2 days) before baking.

Helpful Tips

  • Allow the eggs and butter to come to room temperature to help them cream together properly.
  • Do not over-mix the batter once the dry ingredients are added to avoid tough cookies.
  • Measure the flour correctly by spooning it into the cup and leveling off with a knife for consistent results.
  • Use fresh baking soda and cornstarch for optimal rising and texture.
  • Eat the cookies the day they are baked for the best texture and flavor.

Serving Suggestions

Enjoy these home-baked cookies:

  • Warm with a cold glass of milk.
  • Sandwiched together with ice cream for an ice cream sandwich.
  • Crumbled over yogurt parfaits or oatmeal.
  • As an after school snack for kids.
  • On a cookie tray at your next party.

Nutrition Information

(Per 1 cookie)

  • Calories: 130
  • Total Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 23mg
  • Sodium: 94mg
  • Total Carbs: 17g
  • Dietary Fiber: 0g
  • Sugars: 10g
  • Protein: 1g


Store leftover cookies in an airtight container at room temperature up to 1 week. Cookies can also be frozen for up to 6 months. Allow to thaw overnight before serving.


If your cookies spread too much, try chilling the dough prior to baking. For crispier cookies, bake a minute or two longer. Soft, pale cookies need a couple more minutes in the oven. Burned bottoms indicate the oven may run hot; use an oven thermometer to verify the temperature.


Can I make this dough ahead of time?

Yes, you can portion the dough into balls on a baking sheet and freeze for up to 6 months. Thaw overnight in the fridge before baking.

Can I use a cake mix instead of measuring everything out?

Yes, substituting a yellow or vanilla cake mix for the dry ingredients works well too.

How long do these cookies stay fresh for?

Cookies stay fresh covered at room temperature for 5-7 days. They can be frozen for longer term storage.

What can I add instead of nuts?

Other mix-in options include toffee bits, crushed peppermint, dried fruit like raisins or cranberries, or chocolate chunks.

My Grandma’s Famous Toll House Cookies

I have fond memories baking these classic Toll House cookies with my grandma growing up. We would make a big batch together and share them with our family and neighbors. Even when I was young, I could make these cookies on my own from memory since it was my grandma’s go-to recipe whenever anyone stopped by. She’d send me home with a fresh batch warm from the oven in a cookie tin. I now love making these with my own kids, passing down the joy of baking traditions. I hope you enjoy this recipe as much as I do!

Gather your ingredients and bake up a batch of these easy, delicious Toll House chocolate chip cookies today. Let me know how they turn out for you in the comments below! Looking for more classic cookie recipes? Be sure to subscribe to my blog. Thanks for reading and happy baking!

original toll house cookie recipe

Classic Toll House Cookie Recipe: A Timeless Delight!

Yield: 5
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

A classic American treat that has been satisfying sweet cravings for decades. These mouthwatering cookies, loaded with chocolate chips, hold a special place in our hearts. In this blog post, we will not only share a delicious Toll House cookie recipe but also dive into its intriguing history and provide you with tips to master this all-time favorite.


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips
  • 1 cup chopped nuts (optional)
  • Pro Tip: Use high-quality chocolate chips for the best flavor.


  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
  2. In a small bowl, combine the flour and baking soda.
  3. In a larger mixing bowl, cream together the butter, granulated sugar, brown sugar, and salt until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Gradually mix in the dry ingredients until well combined, then fold in the chocolate chips (and nuts if desired).
  6. Drop rounded tablespoons of dough onto your prepared baking sheets.
  7. Bake for 9-11 minutes or until the cookies are golden brown, but still soft in the center. They will continue to firm up as they cool.
  8. Remove from the oven, allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.


  • Use room temperature ingredients for smoother mixing.
  • Chill the cookie dough for 30 minutes before baking for thicker cookies.
  • Store dough in the refrigerator if making batches.
  • Don't overmix the dough – stop as soon as ingredients are combined.
  • Bake cookies in the center of the oven for even browning.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 1098Total Fat: 64gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 143mgSodium: 563mgCarbohydrates: 129gFiber: 7gSugar: 83gProtein: 15g

Love what you're seeing? Share the magic with your friends and be the source of inspiration today. Let's spread the love and knowledge together!

Please leave a comment on the blog or share a photo on Pinterest

About The Author

Leave a Comment

Skip to Recipe