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Toll House Cookies

Recipe Level: Easy

Toll house cookies are classic cookies that everyone loves! They are filled with two types of chocolate and lots of pecans, are soft and have just the right amount of sweetness!

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

Toll House Cookies

It’s the perfect chocolate chip cookie!! These Toll House cookies will be your go-to cookie recipe, with two types of chocolate, two types of sugar and pecans of course. They are soft, chocolatey, rich and sweet and pair perfectly with a cold glass of milk. These are classic chocolate chip cookies that the whole family will love. 

This recipe comes from my dessert company Simply Sweet and they were my most popular cookie. I even sold the Toll House cookie dough in rolls to bake at home.  

Toll House Cookies


To create the perfect classic Toll House cookies, it is essential to use both white sugar and brown sugar. The combination of these sugars is what gives them the perfect texture and flavour. The brown sugar gives a rich, toffee like flavor and its chewy texture, while the white sugar gives it sweetness.

  • Light brown sugar & granulated sugar
  • All-purpose flour
  • Milk chocolate chips and semi-sweet chocolate chips
  • Pecans
  • Unsalted butter
  • Eggs
  • Baking soda
  • Vanilla extract

I always try and have cookie dough on hand so I can bake fresh hot out of the oven cookies whenever unexpected guests come by or when I simply have a chocolate craving. The idea of making cookie dough rolls and freezing them was inspired by this.  I make my Toll House cookie recipe up in big batches, divide the dough up, roll them into logs and freeze them.  Then all I have to do is pull the dough from the freezer, defrost, slice and bake! Voila, a fresh batch of cookies.

Toll House Cookies

Tips for the Best Chocolate Chip Cookies

  1. Make sure your butter and egg are at room temperature. This is essential in baking and should become a habit if you want to make the perfect cookie!
  2. Use the best quality of chocolate for the best results.
  3. Toast the pecans for more flavour and a crunchier bite!
  4. There’s no need to chill this cookie dough.
  5. Don’t overcrowd the cookie sheet with cookies, this will cause uneven baking. Leave lots of room for the air to circulate around the cookies.
  6. Take the cookies out of the oven just before you think they are done. Let them continue to bake on the cookie sheet out of the oven for another two minutes then transfer the cookies to a wire rack. Cookies last longer when they are slightly underbaked (and they taste better too)!

How To Make Toll House Cookies

Step One: Make your cookie dough. There’s no need to chill the chocolate chip cookie dough.

Step Two: Using a cookie scoop or spoon, measure approx. 1 tablespoon of cookie dough onto a baking sheet, leaving lots of room between each cookie. Bake cookies for approx. 8-10 minutes or until golden brown and the center is still soft and slightly gooey.

Toll House Cookies

Toll House Cookies

The most popular cookie ever, with two types of chocolate and lots of pecans. This is a classic recipe that everyone will love.

  • Author: Alie Romano
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 30 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Canadian


Units Scale
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar, lightly packed
  • 1/2 cup white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 cup each milk and dark chocolate bits
  • 1 cup pecans, roughly chopped


  1. Preheat oven to 350˚F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl cream the butter and sugars with an electric mixer until light and fluffy.
  4. Gradually add eggs, beating well after each addition.
  5. Add in the vanilla, flour and baking soda and mix to combine.
  6. Mix in chocolate bits and pecans and beat on low until incorporated.
  7. Using a cookie scoop, scoop approx. one tablespoons of cookie dough onto the prepared baking sheet (approx. 1 1/2 inches apart), using a fork press tops of the cookie dough down.
  8. Bake the cookies for 8 minutes, or until lightly golden (don’t overbake).
  9. Cool slightly on trays before transferring to a wire rack to cool completely.


Store toll house cookies in an airtight container for up to 3 days.

Make the dough ahead and freeze for up to two months. Roll into logs and cut and slice for later. Defrost the dough and bake as instructed.


  • Serving Size: 1 cookie
  • Calories: 193
  • Sugar: 11.5g
  • Sodium: 101mg
  • Fat: 10.4g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 24.2g
  • Fiber: 2.6g
  • Protein: 0.9g
  • Cholesterol: 23mg

Keywords: Chocolate Chip, Cookies, Dessert, Toll House

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I can’t wait to see what you’ve made! xo alie


Why are they called Toll House cookies?

They are called Toll House cookies because the original recipe was created by Ruth Wakefield in 1930 at the Toll House Inn in Massachusetts. Ruth Wakefield’s recipe for chocolate chip cookies became famous, and they came to be known as Toll House cookies being named after the inn where they were first introduced.

Are Toll House cookies and chocolate chip cookies the same thing?

Yes, Toll House cookies and chocolate chip cookies are the same thing. Toll House cookies refer to the original recipe created by Ruth Wakefield, the inventor of the chocolate chip cookie. Today, the term “chocolate chip cookies” is often used interchangeably with Toll House cookies to refer to the classic cookie recipe that features chocolate chips mixed into a buttery dough.

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2 years ago
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These are our families favourite cookies!!! I’ve been making them for years now, and my kids love them. Thank you! Oh, also love how they make so many cookies too!

5 months ago
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These cookies were a huge hit! Everyone loved the two types of chocolate and pecans rather than the usual walnuts. They were chewy and soft. They disappeared warm off the cookie sheet and almost melted in your mouth! I will be making this my go to recipe for chocolate chip/tollhouse cookies!

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Alie Romano



I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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