Toll House Cookie Recipe
User Reviews
4.6
Toll House Cookie Recipe
Description
This cookie recipe uses a combination of butter and shortening to achieve a soft yet sturdy cookie structure. Both brown and granulated sugars contribute to sweetness and moisture. The dough is creamed together before adding eggs and vanilla. Flour, baking soda, and salt are added directly to the mixer bowl to combine with the wet ingredients efficiently.
Semi-sweet chocolate chips along with mini chocolate chips provide varied chocolate texture throughout. Chilling the dough before baking slows spread and enhances flavor development. The cookies are scooped with around 1/4 cup of dough each to yield sizeable, thick cookies with a tender crumb.
Optional nuts like pecans or walnuts can be stirred in for a nutty crunch. This recipe can also be adapted to pan cookie format. The nutritional information depends on cookie size and brands used, so estimates are provided.
Add chopped pecans or walnuts to the dough for extra texture and flavor.This dough can be baked as a pan cookie for a different presentation.Calories are an estimate and vary based on ingredient brands and cookie size.
Ingredients
- ½ cup butter room temperature (4 ounces, salted
- ½ cup shortening
- 3/4 cup granulated sugar 177 grams
- 3/4 cup brown sugar 180 grams, packed
- 1 teaspoon vanilla extract
- 2 large egg room temperature
- 2 1/4 cups all-purpose flour 293 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips semi-sweet
- 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.
Notes
- Add chopped pecans or walnuts to the dough for extra texture and flavor.
- This dough can be baked as a pan cookie for a different presentation.
- Calories are an estimate and vary based on ingredient brands and cookie size.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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