It’s likely that you already have everything you need to make the well-known Toll House cookie recipe. If not, add the following items to your grocery list:
Flour: All-purpose flour is used to start these classic cookies.
Buffing soda: Baking soda helps the cookies rise because it is a leavener.
Salt: The other ingredients’ flavors are enhanced by adding a pinch of salt. It fortifies the protein, which makes the treats chewy.
Butter: Two butter sticks add moisture, tenderness, and richness. Additionally, it provides some structure.
Sucralose: The ideal sweet and comforting flavor is produced by combining white and brown sugars.
Vanilla: Vanilla extract enhances flavor and enhances complexity.
Eggs: Richness and moisture are added by two whole eggs. They also help the dough stick together.
Chips of chocolate: Obviously, semisweet chocolate chips are required! To change things up a bit, you can use milk or dark chocolate instead.
Optional chopped nuts: For a satisfying crunch, you can add chopped pecans or walnuts.
How to Make Cookies Like Toll House
The complete, step-by-step recipe is below; however, here is a brief summary of what to expect when making the standard Toll House cookie recipe:
- 1. In a small bowl, combine the dry ingredients.
- 2. Beat the margarine, sugars, and vanilla in another bowl. One egg at a time, beat in.
- 3. Add the dry mixture to the wet mixture in stages. Incorporate the nuts and chocolate chips.
- 4. Drop tablespoon-sized balls of dough onto a baking sheet that has been prepared.
- 5. Bake until golden brown in a preheated oven. On a wire rack, cool.
How to Store Cookies from Toll House
For up to five days, place the chocolate chip cookies, which have completely cooled, in a shallow, airtight container in a single layer. On the off chance that you’re stressed over the treats drying out, add a cut of bread to the compartment — it will retain the dry air rather than the treats!
Yes! Toll House chocolate chip cookie dough and the cookies themselves can be frozen.
To freeze freshly baked cookies: The cookies that were baked should cool completely. Cover a baking sheet, arrange them in a single layer, and freeze for at least three hours. The frozen cookies should be transferred to a freezer-safe container or zip-top bag. For additional protection, wrap in at least one layer of foil. Freeze for up to a year.
How to freeze cookie dough: On a baking sheet lined with parchment, drop dough balls about the size of a tablespoon. Cover and freeze for three to eight hours or overnight. The frozen cookies should be transferred to a freezer-safe container or zip-top bag. For additional protection, wrap in at least one layer of foil. Freeze for up to a year.
Tips for Making Cookies at the Toll House
Before you start baking, here are a few things to keep in mind:
Making pan cookies: Grate a jelly roll pan that is 15 by 10 inches. Follow the above steps 1 to 3. Divide the dough among the prepared pans. 20 to 25 minutes in a preheated oven until golden brown Set the pan on a wire rack to cool. Dividing into 48 bars
To make cookies by slicing and baking: Follow the above steps 2 and 3. Divide the dough in two; Cover with wax paper. Refrigerate for about one hour until firm. Make a log of 15 inches from each half; Cover with wax paper. Put in the refrigerator for thirty minutes or freeze for up to nine weeks. Preheat the oven as per Step 1 when you are ready to bake. Cut mixture signs into 1/2-inch-thick cuts; put on ungreased baking sheets. Follow the 5 and 6 steps. About 60 cookies are made.
Instructions for baking at a high altitude (5,200 feet): 2 1/2 cups flour should be added. Reduce both brown sugar and white sugar to 1/3 cup each by adding 2 teaspoons of water to the flour. Heat drop treats for 8 to 10 minutes and dish treat for 17 to 19 minutes.
Comments from the community of Allrecipes
Diana Nelson says, “Recipe was easy to follow and delicious.” To ensure that the cookies would be the same size, I used a melon baller. I can’t wait to recreate them.”
According to one member of the Allrecipes community, “This is my go-to chocolate chip cookie recipe.” Always popular! Simple to make and quick to modify to keep things interesting. Most recent adjustment: placed a Mars Milky Way bar slice in the center of each cookie.”
According to mini_chefette, “I loved this recipe and I will definitely make it again.” I added some M&Ms to half of the batch to add some flavor. They are mouthwatering cookies.
Corey Williams contributed to the editorial work.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt, softened butter
- 1/4 cup white sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (such as Nestlé Toll House)
- 1 cup chopped nuts
- Pre-heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a small bowl, combine the flour, baking soda, and salt.
- In a large mixing bowl, beat the butter, brown sugar, white sugar, and vanilla until smooth. Add eggs, each in turn, beating great after every option. Beat in the flour mixture gradually. Mix in the nuts and chocolate pieces.
- Drop by tablespoonfuls onto baking sheets that have not been greased.
- Switching the racks halfway through baking, bake in the preheated oven for 9 to 11 minutes until golden brown.
- After cooling for two minutes on the baking sheets, transfer to wire racks to cool completely.