The Original Toll House Cookie Recipe

4.94 from 16 votes

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How many of you grew up making the cookie recipe on the back of the yellow Nestle Toll House chocolate chip package?! It is THE chocolate chip recipe that started it all. Toll House Cookie Recipe is a total classic that is easy to make and turns out great every time!

Everyone needs a chocolate chip cookie recipe that is tried and true and this one won’t disappoint. It is easy, legendary and tastes delicious. 

a plate stacked with chocolate chip cookies next to a bag of semi sweet chocolate morsels
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I love knowing random factoids, so here is a good one for you! Do you know who invented the original chocolate chip cookie? Well, back in the 1930s, a woman named Ruth Wakefield ran the Toll House restaurant in Whitman, Massachusetts. She was making a batch of cookies when she decided to break pieces of Nestlé Semi-Sweet chocolate into the cookie dough. She was surprised when the chocolate didn’t melt but held it’s shape and gave the best texture to her cookies.

She sold the rights to her recipe to Nestlé for only $1.00! That is pure insanity right?! Little did she know that this would become the most popular cookie ever. 

a plate stacked with chocolate chip cookies

Should you refrigerate Toll House cookie dough before baking?

Nope, this recipe does not need to be refrigerated before baking. Yay for no waiting on cooking!

Can I freeze cookie dough?

I love to make a double or triple batch of cookies so we can eat one, share one and freeze one for later. Store uncooked cookie dough properly in an airtight container for up to 3 months. When you are ready to bake the dough simply take the dough from the freezer, warm to room temperature and bake as instructed. 

When is the best time to take chocolate chip cookies out of the oven?

To prevent having hard and burnt cookies, take them out of the oven just before they look done. You want them to be just barely golden brown. They will continue to bake for a couple of minutes on your baking sheet. But this little tip will drastically change your cookies for the better!

top view of rows of chocolate chip cookies complete on a baking dish

More Cookie Recipes

If you’ve tried this Toll House cookie recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation.

a plate stacked with chocolate chip cookies next to a bag of semi sweet chocolate morsels
4.94 from 16 votes
The original Toll House Cookie recipe from the back of the bag! This is the chocolate chip cookie recipe we grew up making; they are perfect!
Prep: 20 minutes
Cook: 10 minutes
Servings: 42 cookies


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2 sticks salted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels, (12 ounce package)
  • 1 cup chopped nuts, (I used pecans)


  • Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or a baking mat.
  • In a medium bowl add the flour, baking soda, and salt. Whisk to combine and set aside.
  • In a second bowl add the butter, granulated sugar, and brown sugar. Beat together until light and fluffy, about 3 minutes (you can beat them by hand, with an electric hand mixer, or with a stand mixer).
  • Add the eggs, one at a time, beating well after each addition.
  • Add the vanilla and beat to combine.
  • Gradually beat in the flour mixture.
  • Stir in the morsels and the nuts.
  • Drop a heaping tablespoon of dough onto your baking sheet, leaving 2 inches between each cookie.
  • Bake for 9 to 11 minute or until golden brown. Allow the cookies to cool on the sheet for 2 minutes after baking. Remove to wire racks to cool completely.



  • If you are omitting the nuts add an additional 2 tablespoons of flour to the dough.
  • I liked my cookies that were a little bigger than my normal cookie scoop (1 tablespoon), so I recommend making your cookie dough balls a heaping tablespoons and baking them for 11 minutes. They were perfect!
  • Store leftover cookies in a closed container or in the freezer for much longer.


Serving: 1 of 42 cookies, Calories: 163kcal, Carbohydrates: 17g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 121mg, Potassium: 78mg, Fiber: 1g, Sugar: 11g, Vitamin A: 151IU, Vitamin C: 0.04mg, Calcium: 15mg, Iron: 1mg
Like this recipe? Rate and comment below!
pin that says "toll house cookie recipe" with cookies on a plate and a bag of chocolate chips

This Toll House Cookie Recipe has withstood the test of time! You only need everyday ingredients to make them and they turn out so yummy. Can’t wait for you to make a batch…or two!

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Recipe Rating


  1. 5 stars
    This is a great recipe. Instead of 2 eggs I use 1 whole egg and an egg yolk to keep them from being runny. I also put in 2 cups walnuts. They are delicious!!! This is a good recipe.
    I have baked these for years. I’m 81.

  2. My cookies turned out flat, but the taste was good I think I should have taken out the oven a few minutes earlier.

    1. Put the dough in the fridge for at least a hr, so that the butter has time to set back up, blending the butter breaks it down there is a word for this and idk what it is but means the same thing

  3. 5 stars
    Perfect cookies!! I used a little less chocolate chips (personal preference) no nuts, we are allergic. Just read after to add more flour. Didn’t. Got many compliments. The suggestion as to when to remove from oven was perfect! Thank you! I was asked for your recipe

  4. 4 stars
    I grew up making these with my mom. Now, I normally use a different chocolate chip cookie recipe but decided to try good ol’ Tollhouse tonight. My butter was soft, not melted….i added the extra flour…..and yet, they still spread soooooo much (too much). I’m not sure what I did wrong or what I should be doing differently…..

    1. I always recommend to put the dough in the fridge before you cook them. Typically that’s why when you buy pre made cookie dough it’s cold, something about the butter

  5. Hi, did you refrigerate the dough overnight? That helps the dough to not melt down too fast in the cooking process and become flat. Butter has a low melting point, so while it makes a delicious cookie, it can be a flat, unattractive cookie. Chilling the dough combats this.

    I have also found if I have no time for chilling dough, then butter flavored Crisco sticks are better than using butter. Shortening has a higher melting point, so you can mix up the dough and bake right away (no chilling required) and it won’t turn into a flat cookie.

  6. I followed the directions exactly. I also followed your recommendations. I made one batch without pecans & added the 2 Tbs of flour. I made larger cookies in both batches and it took 11 minutes as you said. Both batches turned out great! The cookies without pecans were a little flatter. I wonder if a little more flour would make them thicker. What do you think?

  7. 5 stars
    These came out perfectly! I followed the recipe and cooked them for 9 minutes on convection bake in my oven. Easy and delicious!

  8. 5 stars
    For those wanting to make 1/2 recipe, it’s helpful to know that 3/8 cup is 6 tablespoons. When I’ve divided for myself, I’ve often made a math error, resulting in odd cookies. This time I did it just right and these were ONO!

    I used Simple Truth brand allergy-friendly 72% cacao dark chocolate chunks instead of Hershey’s chocolate chips. For dark chocolate lovers, they are a great substitute, and better, in my opinion than Hershey’s Special Dark chips.