Toll House Cookies

One legend claims these cookies came to be when their creator, lacking the time to melt the chocolate for fudge cookies, left the chocolate in chunks. Whatever their origin, these simple little cookies are still America’s favorite.

Serves: 40Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 40


  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 cup unsalted butter, softened
  • 3⁄4 cup granulated sugar
  • 3⁄4 cup dark brown sugar, firmly packed
  • 1 tsp. vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts


  • Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.
  • Sift together the flour, baking soda, and salt. Set aside.
  • Cream the butter using an electric mixer on a medium-high speed. Add the sugars and vanilla, one at a time, scraping the sides of the bowl before each addition. Adjust your mixer to a medium speed. Add the eggs, one at a time, beating until thoroughly blended.
  • Adjust your mixer to a low speed. Slowly add the flour mixture until lightly blended. Fold in the chocolate chips and nuts, a third at a time.
  • Using a scoop with a 1-inch diameter or a teaspoon, place mounds of batter on the prepared baking sheets. Bake for approximately 10 minutes. Cool on the pans for 5 minutes, then remove and place on cooling racks.