toll house pan cookies recipe

This recipe is a family favorite, given to my mom by my grandma over 10 years ago, and made for many an event, church dinner, and birthday ever since. Despite how many times we’ve made it, we still love it, and the cookies rarely last longer than a day or two in our kitchen.

They’re easily my favorite cookie and certainly in the running for my favorite dessert, pairing well with ice cream, milk, and coffee, while also standing strong on their own. So let’s get to making them!

This recipe makes a 9×13 pan of cookies, takes 10 minutes to prep, and 20 to bake. It serves anywhere from 1 person (there’s no one stopping you!) to 30, depending how large you decide to cut them. They are gooey and soft when fresh from the oven, and gradually harden the longer they sit out.

• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 cup butter, softened
• 1 tsp. vanilla extract
• 2 eggs
• 1 tsp. salt
• 1 tsp. baking soda
• 2 1/2 cups flour*
• 1 12 oz. bag of chocolate chips, any flavor (I prefer semi-sweet!)
• 1/2 cup chopped nuts (optional)
• 1/2 dried fruit (optional)

Preheat oven to 350°. In a medium-size bowl, whip together brown sugar, white sugar, and softened butter until creamy. Add eggs and vanilla and mix them in thoroughly. In another bowl, mix together salt, baking soda, and flour. Gradually add the flour mixture to sugar mixture, stirring until incorporated. Toss in the chocolate chips and any other desired fix-ins. Pour into a greased 9×13 pan, then bake at 350° for 20-23 minutes for soft cookies, or 25 for hard ones. Remove from the oven and serve to your liking. (I like it best with vanilla ice cream myself!)

* For a gluten free alternative, try 2 1/2 cups of almond flour and 3 eggs rather than 2.

I do hope you enjoy these tasty treats as much as I do!