Massachusetts Toll House Chocolate Chip Cookies

Why You’ll Love This Recipe

• Massachusetts-original vibe with classic Toll House flavor and aroma.
• Chewy centers and crisp, caramelized edges every time.
• Foolproof method with brief chill to control spread and boost texture.
• Optional walnuts add nostalgic, toasty crunch.

Grocery List

• Produce: None
• Dairy: Unsalted butter; Large eggs
• Pantry: All-purpose flour; Baking soda; Fine sea salt; Granulated sugar; Light brown sugar; Pure vanilla extract; Semi-sweet chocolate chips; Walnuts (optional); Flaky sea salt (optional)

Full Ingredients

Cookie Dough

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup (226 g) unsalted butter, cool room temperature (about 67°F/19°C)
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (160 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract

Mix-Ins

• 2 cups (340 g) semi-sweet chocolate chips
• 1 cup (100 g) chopped walnuts (optional, classic)

Finish (Optional)

• Flaky sea salt, to sprinkle on warm cookies

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Position a rack in the center of the oven and preheat to 350°F (177°C). Line three baking sheets with parchment paper. Parchment encourages crisp, even edges while preventing overspreading.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This evenly disperses the leavening and salt for consistent rise and flavor.

Step 3: Cream butter and sugars

In a large bowl with a hand mixer (or a stand mixer with the paddle), beat the butter, granulated sugar, and brown sugar on medium speed until lighter and slightly fluffy, 2 to 3 minutes. Proper creaming creates tiny air pockets for lift and helps achieve crisp edges.

Step 4: Add eggs and vanilla

Beat in the eggs one at a time, mixing for 20 to 30 seconds after each until smooth. Add the vanilla and mix just to combine. Scrape the bowl and paddle as needed to ensure an even mixture.

Step 5: Combine dry with wet, then fold in chips and nuts

Add the flour mixture to the butter mixture. Mix on low speed just until the flour disappears and no dry streaks remain; avoid overmixing. Fold in the semi-sweet chocolate chips and walnuts (if using) until evenly distributed.

Step 6: Chill briefly

Refrigerate the dough for 20 minutes. This quick chill firms the butter so the cookies spread less, yielding thick, chewy centers with nicely defined edges.

Step 7: Scoop and bake

Using a #40 scoop or about 1.5 tablespoons of dough, portion 12 mounds per sheet, spacing 2 inches (5 cm) apart. Bake one sheet at a time for 11 minutes, or until edges are light golden and set while centers still look soft and slightly pale. For crisper edges, bake 12 to 13 minutes. Rotate the pan halfway through if your oven has hot spots.

Step 8: Cool and finish

Cool cookies on the sheet for 5 minutes to set, then transfer to a wire rack to finish cooling. If desired, sprinkle a pinch of flaky sea salt on the warm cookies to accent the chocolate and butter notes.

Pro Tips

• Weigh your flour. Too much flour makes dry, cake-like cookies; 280 g is the sweet spot here.
• Butter temperature matters. Use cool room-temp butter (about 67°F/19°C) so the dough can trap air during creaming but still hold shape.
• Don’t overmix after adding flour. Mix just until combined to avoid tough cookies.
• Chill briefly for better texture. Even 15–20 minutes helps control spread for chewy centers.
• Pretty tops: Press a few extra chips into each dough mound before baking for bakery-style looks.

Variations

• Classic 1930s-Style Bake: Skip the chill and bake at 375°F (190°C) for 9–11 minutes for a slightly thinner cookie with very crisp edges.
• Chunky Walnut Lovers: Use 1 1/2 cups (150 g) walnuts and 1 1/2 cups (255 g) chips for a nut-forward bite.
• Salted Double-Chip: Use 1 cup (170 g) semi-sweet chips + 1 cup (170 g) dark chocolate chunks; finish with a light sprinkle of flaky sea salt.

Storage & Make-Ahead

Store fully cooled cookies in an airtight container at room temperature for up to 4 days. To freeze baked cookies, wrap well and freeze up to 2 months; thaw at room temperature. For make-ahead dough, scoop into balls and freeze on a tray until firm, then bag air-tight for up to 2 months. Bake from frozen at 350°F (177°C) for 12–13 minutes.

Nutrition (per serving)

Approximate per cookie (with recipe yielding 36; without walnuts): 190 calories; 10 g fat; 25 g carbohydrates; 2 g protein; 1 g fiber; 16 g sugars; 115 mg sodium. With walnuts: about 210 calories and 12 g fat. Values are estimates and will vary with brands and exact size.