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(Better Than) Toll House Cookie Recipe


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 27 minutes
Servings 24 cookies
Close up of a toll house cookie with a bite missing.
The original Toll House Cookie Recipe is an American favorite made with crunchy walnuts and decadent semi-sweet chocolate chips. This recipe expands on that one to make them even better!

Ingredients  

Instructions

  • Line a large baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 tablespoons malted milk powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt and set aside.
    Dry ingredients being whisked together in a a mixing bowl.
  • Slice 1 cup salted butter (use cold for best results) into tablespoons and cream with ¾ cup granulated sugar, ¾ cup dark brown sugar, and 1 teaspoon vanilla extract in a stand mixer fitted with a paddle attachment at speed 4 for 3 minutes, scraping down the sides of the bowl after each minute.
    Butter and sugars ready to be creamed in a mixing bowl.
  • Mix in the 2 large eggs until fully combined. 
    Two eggs being added to cookie dough.
  • Gradually add in the flour mixture and mix until fully combined.
    Dry ingredients being added to wet ingredients to make cookie dough.
  • Fold in most of the chopped 12 ounces semi-sweet chocolate and 1 cup chopped walnuts (if using).
    Chopped Chocolate being added to cookie dough.
  • Use a medium cookie scoop (1.5 tablespoons) to scoop the cookie dough into 1-ounce portions and place the scoop on the prepared baking sheet. Then, gently press another scoop of dough into the top of the first so they are stacked.
    Cookie dough being double stacked with a cookie scoop on a baking pan.
  • Top the scoops of dough with the remaining chopped chocolate and sprinkle with flaky sea salt.
    Stacked scoops of cookie dough on a parchment lined baking sheet.
  • Chill the dough for at least 3 hours before baking for best results.
  • When ready to bake, preheat the oven to 350°F and line another large baking pan with parchment paper
  • Place 6 of the chilled cookie dough balls at least 3 inches apart on the baking pan. Bake for 9 to 12 minutes or until the edges are golden brown and the centers have lost most of their glossiness (they will still be gooey in the center when you pull them out and will continue cooking on the pan).
  • As soon as the cookies come out of the oven, gently press a few of the ½ cup semi-sweet chocolate chips into the tops of each one while they are still on the pan. This is optional if you really want that classic chocolate chip cookie look.
    Chocolate chip cookies baked on a baking sheet.
  • Allow the cookies to cool on pan for 2 to 3 minutes before transferring to a cooling rack. 
  • Repeat with the next 6 cookies, either using another pan or chilling the pan from the first batch in the fridge for a few minutes.
  • Cookies will be crisp on the edges and gooey in the center when fresh out of the oven. After cooling and resting, the centers will become more chewy and less gooey.

Notes

  • Not chilling the dough could result in flatter cookies with underdeveloped flavor.
  • Light brown sugar can be used in place of dark.
  • Nutritional information is an estimate that includes the optional nuts and chocolate chips.
  • Adapted from Nestle Toll House.

Nutrition

Calories: 309kcal | Carbohydrates: 33g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 215mg | Potassium: 157mg | Fiber: 2g | Sugar: 20g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg
Find it online: www.sugarandsoul.co/toll-house-cookie-recipe/