Buttery Toll House Chocolate Chip Cookies

This is the cookie recipe you’ll memorize after the first batch.

All butter (no shortening here), a simple mix-and-bake method, and that genius trick of adding rolled oats if your dough’s too soft. The result? Cookies with golden, crispy edges that shatter into a chewy, buttery center studded with melty chocolate chips.

I’ve made this recipe hundreds of times, and it never fails. The secret is creaming those eggs and butter until they’re fluffy, then folding in the flour just until combined (no overmixing, or you’ll get tough cookies).

Kitchen Tips

• Chill the dough for 30 minutes before baking if you want thicker, chewier cookies that don’t spread as much
• Add ½ cup rolled oats if your dough feels too soft or sticky (they add great texture without changing the flavor)
• Use room temperature butter for easier creaming, or the eggs won’t incorporate smoothly
• Roll dough into uniform balls so they bake evenly (a cookie scoop is your best friend here)

Variations

• Double Chocolate: Swap ¼ cup flour for cocoa powder and add white chocolate chips
• Nutty Crunch: Fold in ½ cup chopped pecans or walnuts with the chocolate chips
• Sea Salt Finish: Sprinkle flaky sea salt on top right after baking for that sweet-salty punch