Classic Toll House Chocolate Chip Cookies

This is the real deal Toll House recipe, the one from the back of the chocolate chip bag.

It uses both butter and vegetable shortening (that’s the secret to those crispy edges and chewy centers), a generous amount of both white and brown sugar, and a full 12 ounces of chocolate chips. The recipe makes 5 dozen cookies, so it’s built for crowds, bake sales, or serious cookie jar stocking.

The technique is classic: cream the fats and sugars, beat in eggs, fold in dry ingredients, stir in chips, and bake. These aren’t fussy cookies, they’re reliable, crowd-pleasing, and exactly what you picture when someone says “chocolate chip cookie."

Kitchen Tips

• The butter-shortening combo is key (shortening = crispy edges, butter = flavor)
• Use softened butter and shortening at room temperature for proper creaming
• Don’t overmix after adding flour or you’ll get tough cookies
• Scoop onto ungreased sheets (the shortening provides enough fat so they won’t stick)
• Bake until edges are golden but centers still look slightly underdone (they’ll finish on the pan)

Variations

• Double Chocolate: Replace ½ cup flour with cocoa powder for chocolate cookies
• Nutty Classic: Fold in 1 cup chopped walnuts or pecans with the chocolate chips
• Sea Salt Finish: Sprinkle flaky sea salt on top right after baking for sweet-salty contrast