Simple Toll House Chocolate Chip Cookies (Gooey and Tender)

There are few things more comforting than a tray of classic Toll House chocolate chip cookies.

This version stays very true to the original, but I am going to walk you through the little choices that make a big difference at home, like how to measure flour so the cookies do not turn cakey, and how to pull them at exactly the right moment so the centers finish setting on the pan.

Why this recipe works

• Brown sugar for chew: It adds moisture and that caramel-y depth that makes the cookie taste like a hug.
• Just enough flour: Measuring correctly keeps them tender instead of puffy and dry.
• Hot oven, short bake: This sets the edges fast while leaving the middle soft.
• Rest time on the pan: The centers finish baking gently from residual heat, which is the secret to gooey without raw.

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• Salt: 1 teaspoon table salt (or 1 1/4 teaspoons fine sea salt)
• 1 cup (2 sticks, 226 g) unsalted butter, softened but cool
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs, room temperature if possible
• 2 teaspoons vanilla extract
• 2 cups (340 g) semisweet chocolate chips
• Optional: 1 cup chopped walnuts or pecans

How to make Toll House chocolate chip cookies

1) Prep the oven and pans

Heat the oven to 375°F. Line two baking sheets with parchment paper.

2) Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3) Cream the butter and sugars

In a large bowl, beat the butter, granulated sugar, and brown sugar until the mixture looks fluffy and lightened in color, about 2 to 3 minutes.

4) Add eggs and vanilla

Beat in the eggs one at a time, then mix in the vanilla. Scrape down the bowl so everything combines evenly.

5) Add dry ingredients, then chocolate chips

Mix in the flour mixture on low speed just until you no longer see streaks of flour. Fold in the chocolate chips (and nuts, if using).

6) Scoop and bake

Scoop dough into rounded 1 1/2-tablespoon portions and place them 2 inches apart on the baking sheets.

Bake for 9 to 11 minutes, until the edges are golden and the centers look slightly underdone.

7) Cool for gooey centers

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

My best tips for gooey, tender cookies

Measure flour the gentle way

If you can, use a kitchen scale.

Butter texture matters

Softened butter should give slightly when you press it, but it should not look shiny or melty. Over-soft butter can spread too much.

Portion size changes everything

A cookie scoop keeps the batch consistent, which means your bake time stays predictable. As a general rule, 1 tablespoon dough makes smaller cookies and a shorter bake, and 1 1/2 tablespoons makes that classic medium cookie (the timing in this recipe).

Pull them early

For gooey centers, the cookie should look a touch underbaked in the middle when it comes out. The pan will finish the job.

Optional chill for thicker cookies

If you want taller, chewier cookies with even deeper flavor, chill the dough for 30 minutes to 24 hours. Bake straight from the fridge, adding 1 to 2 minutes depending on scoop size.

Easy variations

• Extra chocolatey: Swap 1/2 cup of chips for chopped chocolate bar pieces for bigger puddles.
• Salted finish: Sprinkle a tiny pinch of flaky sea salt on each dough mound before baking.
• Nutty classic: Add 1 cup chopped toasted walnuts or pecans.
• Soft and chewy vibe: Replace the granulated sugar with the same amount of packed light brown sugar, so you use 1 1/2 cups packed (330 g) brown sugar total. Expect a deeper molasses note, a little less crispness, and slightly more spread.

Troubleshooting

Why did my cookies spread too much?

• Butter was too warm or melted. Chill the dough 30 minutes.
• Baking sheet was hot from a previous batch. Let it cool fully or use a second sheet.
• Too little flour. Double-check measuring.

Why are my cookies dry or puffy?

• Too much flour is the usual culprit.
• Overbaking. Pull them when the centers still look soft.
• Oven running hot. An inexpensive oven thermometer can be a game-changer.

Why are my cookies not browning?

Make sure the oven is fully preheated and bake on the center rack. Also check that you are using baking soda, not baking powder.

Storage and make-ahead

Store baked cookies

Keep cookies in an airtight container at room temperature for 3 to 4 days. For extra softness, tuck in a small piece of sandwich bread. It will donate moisture to the cookies without making them taste bready.

Freeze cookie dough

Scoop dough into balls, freeze on a baking sheet until solid, then store in a freezer bag for up to 3 months.

Serving ideas

• Classic with a cold glass of milk, obviously.
• Turn two cookies into a quick ice cream sandwich.
• Crumble over vanilla yogurt with berries for an easy dessert.

Simple Toll House Chocolate Chip Cookies

Makes: about 3 dozen medium cookies (or about 4 dozen small)

Time: 15 minutes prep, 9 to 11 minutes bake per batch

Ingredients

• 2 1/4 cups (270 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon table salt (or 1 1/4 teaspoons fine sea salt)
• 1 cup (226 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (340 g) semisweet chocolate chips
• Optional: 1 cup chopped nuts

Instructions

1. Preheat oven to 375°F. Line baking sheets with parchment.
2. Whisk flour, baking soda, and salt in a bowl.
3. Cream butter and both sugars until fluffy, 2 to 3 minutes.
4. Beat in eggs one at a time, then vanilla. Scrape the bowl.
5. Mix in dry ingredients just until combined. Fold in chocolate chips and nuts if using.
6. Scoop rounded 1 1/2-tablespoon portions of dough 2 inches apart on prepared sheets.
7. Bake 9 to 11 minutes, until edges are golden and centers are still soft.
8. Cool 5 minutes on the pan, then move to a rack.

Maya’s tender-cookie promise: If you pull them when they look slightly underdone, you are not failing. You are baking like a pro.

PS: If you came here from my savory side of the kitchen, yes, I do own an unreasonable amount of garlic. No, it does not belong in these cookies. We can all relax.

FAQ

Can I use salted butter?

Yes. Skip the added salt if your salted butter is on the salty side, or use 1/2 teaspoon if you know yours runs mild.

Can I make these cookies bigger?

Absolutely. Use about 3 tablespoons of dough per cookie and bake 11 to 13 minutes. Keep the “soft center” rule the same.

Why do my cookies get hard the next day?

They are likely a bit overbaked or stored loosely. Next time, pull them a minute earlier and store in an airtight container. The bread trick helps too.