Toll House Cookie Recipe
This is our favorite version of the classic Toll House Cookie recipe. Chewy centers with thin, crispy edges. Chocolate chips in every bite!
Servings: 28
Calories: 253kcal
Ingredients
- ½ cup salted butter room temperature (4 ounces)
- ½ cup shortening
- 3/4 cup granulated sugar 177 grams
- 3/4 cup packed brown sugar 180 grams
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 1/4 cups all-purpose flour 293 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup mini chocolate chips divided
Instructions
- Preheat the oven to 375º Fahrenheit. Line cookie sheets with silicone baking mats or parchment paper.
- In the bowl of a stand mixer (or with a large mixing bowl and hand mixer), cream together the butter and the shortening until smooth.
- Add the sugars and beat again until smooth, scraping the sides of the bowl as needed.
- Add the vanilla and eggs. Beat until well mixed.
- Add the flour, baking soda and salt to the mixer bowl. (No need to combine the flour mixture in an extra bowl!)
- Turn the mixer on slow at first just until combined, then turn on medium speed until mixed well, scraping the bowl to make sure everything is evenly mixed.
- Add the semi-sweet chocolate chips and ½ cup of mini chocolate chips. Mix just until combined.
- Chill the dough for 30-60 minutes in the refrigerator.
- Using a large cookie scoop, scoop the cookie dough onto the baking sheets, leaving 3 inches between each cookie. I made big cookies, ¼ cup cookie dough for each (about 70 grams of dough for each cookie.)
- Press the remaining 1/2 cup of mini chocolate chips into the top of the cookie dough balls.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown.
- Allow the baked cookies to cool on wire racks before storing in an airtight container at room temperature.
- You can also store the cookies in the freezer for up to 2 months.
Video
Notes
Stir in nuts if you'd like! Pecans and walnuts are excellent in the cookies.
These also make a great pan cookie if you don't have time to bake drop cookies.
The calories shown are based on the recipe making 28 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 253kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 161mg | Potassium: 98mg | Fiber: 1g | Sugar: 20g | Vitamin A: 141IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg