The Original Toll House Cookie Recipe

4.95 from 19 votes

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

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? A woman named Ruth Wakefield ran the successful Toll House restaurant in Whitman, Massachusetts, in the 1930’s! She was making a batch of cookies when she decided to break pieces of Nestlé Semi-Sweet chocolate into the cookie dough.

To her surprise, the chocolate didn’t melt; instead, it held its shape, giving the best texture to her cookies. Ruth officially became the inventor of the chocolate chip cookie. She sold the rights to her recipe to Nestlé for only $1.00! Little did she know this would become the most popular cookie ever and turn into THE famous Toll House Cookie recipe! 

a plate stacked with chocolate chip cookies.

Why You’ll Love This Recipe

  • Everyone needs a tried-and-true chocolate chip cookie recipe, and this one won’t disappoint. It is easy, legendary, and delicious. 
  • This recipe has withstood the test of time! You only need everyday ingredients to make them; they are so yummy.
  • You can double or even triple this recipe and freeze the extra. The dough can be kept in the freezer for up to 3 months!

Recipe Ingredients

  • Flour – all-purpose
  • Baking soda
  • Butter – to add a little extra love, try making your own butter! If using unsalted butter, you will need to add 1/8 to 1/4 teaspoon salt.
  • Sugar – brown and white sugar (granulated)
  • Vanilla extract
  • Eggs
  • Nestle Toll House Semi-Sweet Chocolate Chips

See the recipe card below for full information on ingredients and quantities.

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

How to Make Original Toll House Cookies

Step 1: Add the dry ingredients and whisk, then add the remaining ingredients.

 Step 2: Gradually beat together until well combined, and drop a heaping tablespoon of dough onto the baking sheet.

top view of rows of chocolate chip cookies complete on a baking dish.
top view of a plate stacked with chocolate chip cookies with milk and some other cookies on a drying rack.

Step 3: Bake until barely golden brown and let cool on the pan.

Step 4: Enjoy while warm with a cold glass of milk!

Recipe FAQs

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?

Yes! 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, take the dough from the freezer, warm to room temperature and bake as instructed. 

How long do homemade chocolate chip cookies last?

These classic cookies will keep at room temperature in an airtight container for 2-3 days without losing flavor. If the air temperature is warm, though, store them in the refrigerator so the semi-sweet bits of chocolate don’t melt.

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

Expert Tips

  • I recommend making cookie dough balls in a heaping tablespoon and baking them for 11 minutes to achieve a desirable spread.
  • For a crispier cookie, flatten the dough balls slightly before baking or bake just a little bit longer to get thin crisp edges. It’s a personal preference, but I like my Toll House chocolate chip cookies to be a little soft and chewy, so I stick with the original instructions off the back of the Nestle chocolate chips bag.
  • For a little extra texture, use nuts in this recipe (any kind you like, I prefer pecans!)
  • If you love experimenting with chocolate chip cookies like with this retro recipe, try my Oatmeal Chocolate Chip Cookies, Sourdough Chocolate Chip Cookies, or my Brown Butter Chocolate Chip Cookies!
top view of a plate stacked with chocolate chip cookies with milk and some other cookies on a drying rack.

How to Make Toll House Cookies Soft & Chewy

To prevent 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!

How to Freeze Chocolate Chip Cookies

Although it’s highly unlikely you’ll ever have this problem, here’s what to do with leftover chocolate chip cookies—freeze them!

Allow the freshly baked cookies to cool completely, preventing moisture build-up and freezer burn. Once cooled, set the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This initial freezing step, called flash freezing, helps maintain the cookies’ shape and prevents them from sticking together. 

After the cookies are solid, transfer them to an airtight container or a resealable freezer bag, placing parchment paper between layers to avoid sticking. Label the container with the date, and store the cookies in the freezer for up to three months

When you’re ready to enjoy a cookie, simply let it thaw at room temperature for a few minutes or warm it in the microwave for a quick, comforting treat. Freezing chocolate chip cookies not only preserves their flavor and texture but also makes it easy to satisfy your sweet tooth anytime.

pin - text reads "the original toll house cookie recipe" with a photo of toll house cookies on a plate.
a plate stacked with chocolate chip cookies next to a bag of semi sweet chocolate morsels
4.95 from 19 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)
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  • Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper or a baking mat.
  • In a large mixing bowl combine flour, baking soda, and salt. Whisk to combine and set aside.
  • In a second bowl add the sticks of 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 cookies 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 a little bigger than my normal cookie scoop (1 tablespoon), so I recommend making your cookie dough balls heaping tablespoons and baking them for 11 minutes. They were perfect!
  • Store leftover cookies in a closed container or the freezer for much longer.
  • Take cookies out of the oven just before they look done. You want them to be golden brown. They will continue to bake on your baking sheet for a couple of minutes.


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
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Recipe Rating


  1. Heather Malkus says:

    Can I use this recipe to make them Vegan

    1. Melissa says:

      You could try a vegan butter, I haven’t but please let us know how it goes!

  2. Denise Sargeant says:

    5 stars
    I doubled the recipe and put half in the freezer, otherwise they all disappear quickly.
    They are crisp on the outside and chewy in the middle. A perfect cookie!

  3. Patricia Woerner says:

    5 stars
    Delicious. Soft and chewy! My grands are going to love these

  4. Bill says:

    Will substituting Crisco for butter Prevent my cookies from being flat

    1. Melissa says:

      It could help! I’d try it if you want to!

  5. Dawn Y says:

    Hi! Thanks for making this post. Have you ever froze cookies once they are cooked? How are they?

    1. Melissa says:

      They’re perfect, I freeze them all the time.

  6. Cheryl Harnden says:

    They turned out awesome! This recipe is a keeper.

  7. Adriana says:

    Is there a suitable replacement for butter

    1. Melissa says:

      I haven’t tried it with anything else but I bet you could use butter flavored shortening.

    2. Jami day says:

      5 stars
      You can use shortening I have before in fact it’s my favorite way to make them. It doesn’t even have to be buttered flavor. Regular shortening is fine. It makes the cookies better trust me. Just try it.