Toll House-style chocolate chip cookies

Toll House-style chocolate chip cookies

Golden edges, soft centers, and plenty of chocolate. A familiar favorite worth slowing down for.

Prep

15 minutes

Bake

12 minutes

Total

27 minutes

Yield

24 cookies

Total is for the first batch, before cooling; allow extra time for additional trays.

Ingredients

Check off ingredients as you go. Checks reset when you leave or reload.

• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup semisweet chocolate chips or chopped chocolate

Instructions

1. Heat the oven to 350°F. Line two baking sheets with parchment. Arrange a rack in the middle of the oven.
2. Beat the softened butter and both sugars for 2 minutes, until smooth and slightly lighter. Beat in the egg and vanilla; scrape the bowl.
3. Whisk the flour, baking soda, and salt in a separate bowl. Stir into the butter mixture just until no dry flour remains, then fold in the chocolate.
4. Scoop level 1 1/2-tablespoon portions onto the sheets, leaving 2 inches between them. If the dough feels oily or very soft, chill until scoopable before baking.
5. Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look set but soft. Repeat for the second sheet; the listed cook time is per batch.
6. Leave cookies on the hot sheet for 5 minutes, then move to a rack. Allow another 15 minutes to cool before storing.

A little baking advice

Start with butter that dents under gentle pressure but is not shiny or melting. Let baking sheets cool between batches; a hot sheet starts spreading the next batch before it reaches the oven.

Substitutions & variations

Use dark or milk chocolate in the same volume. For salted butter, reduce the added salt to 1/4 teaspoon. Gluten-free flour and egg replacements need their own recipe development; they are not verified swaps here.

Storage & freezing

Keep cooled cookies airtight at room temperature for up to 4 days. Freeze baked cookies for up to 2 months. Freeze portioned dough on a tray, then bag it for up to 2 months; bake from frozen, allowing a few additional minutes and watching for golden edges.