Toll House Cookie Recipe
User Reviews
4.6
261 reviews
Excellent
Toll House Cookie Recipe
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This is our favorite version of the classic Toll House Cookie recipe. Chewy centers with thin, crispy edges. Chocolate chips in every bite!
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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
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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.
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 Information
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Calories
253kcal
(13%)
Carbohydrates
30g
(10%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
161mg
(7%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
141IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 161mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
261 reviews
Excellent
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