Recipe

Toll House-Style Spiced Cookies

The chocolate chip cookie you grew up with, warmed up with cinnamon, a whisper of nutmeg, and extra vanilla for that bakery-scented kitchen moment.

By Matt Campbell

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4.9

A tray of golden brown chocolate chip cookies with lightly crisp edges cooling on a wire rack in a cozy home kitchen

Jump to Recipe

If there is a smell that can pull a whole household into the kitchen like a cartoon, it is chocolate chip cookies in the oven. This recipe is built on a Toll House-style base you already trust, but with one very worth-it twist: warming spices that make the chocolate taste even more chocolatey and the whole batch feel a little more special.

Think: crisp edges, soft centers, brown sugar depth, and that aromatic hit when you crack open the oven door. It is still the classic cookie at heart. It just learned how to wear a cozy sweater.

A close-up of cookie dough with chocolate chips and visible specks of cinnamon in a mixing bowl

Why It Works

Classic texture, better aroma: Cinnamon and nutmeg amplify the butter and brown sugar notes without turning the whole thing into a spice bomb (unless you want it to).
Reliable, pantry-friendly ingredients: No specialty flours, no complicated steps, no chilling required unless you want thicker cookies.
Flavor built the smart way: Creaming butter and sugars properly plus a little extra vanilla gives you that bakery-style depth at home.
Flexible results: Bake shorter for softer centers, longer for crisper edges. Same dough, choose your vibe.

Pairs Well With

Storage Tips

Room temperature: Store cookies in an airtight container for 3 to 4 days. Add a small slice of bread to the container if you want to keep them softer. The cookies will steal moisture from the bread like tiny delicious burglars.

Freeze baked cookies: Cool completely, then freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temp, or warm in a 300°F oven for 4 to 6 minutes to revive the edges.

Freeze cookie dough: Scoop dough into balls, freeze on a sheet pan until firm, then store frozen for up to 2 months. Bake from frozen, adding 1 to 3 minutes to the bake time and baking until edges are set.

Chocolate chip cookies stacked in an airtight container on a kitchen counter

Common Questions

Are these "traditional" Toll House cookies?

They are Toll House-style. The base method and core ratios are classic (butter, sugars, eggs, flour, baking soda), but this version adds cinnamon and nutmeg and leans a little harder on vanilla for extra aroma.

Do I need to chill the dough?

No, but you can. If you chill for 30 minutes to 24 hours, the cookies bake a little thicker and the flavor tastes slightly deeper. If chilling, cover the dough so it does not dry out.

Why did my cookies spread too much?

Common culprits are butter that is too warm, a hot baking sheet, or not enough flour. Use softened butter, not melty (it should dent when you press it, but not look shiny). Make sure the baking sheet is cool before the next batch. If your kitchen is warm, chill the dough for 20 to 30 minutes.

Can I use salted butter?

Yes. If you use salted butter, reduce the added salt to 1/2 teaspoon. (Salt levels vary by brand, so taste and adjust next time if needed.)

Can I swap chocolate chips?

Absolutely. Semi-sweet is the classic. Dark chocolate chunks feel extra rich. Milk chocolate makes a sweeter cookie. A mix is the best of both worlds.

How do I get softer cookies?

Bake on the lower end of the time range and pull them when the centers look slightly underdone and puffy. They finish setting as they cool on the pan.

Do you have metric weights?

Yes. They are listed in the ingredient notes where it helps most (flour, butter, chips, and scoop size).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl (or stand mixer with paddle)
Electric hand mixer (or stand mixer)
Measuring cups and spoons
Whisk (for dry ingredients)
Rubber spatula
Baking sheets
Parchment paper or a silicone baking mat
Cookie scoop (2 tablespoon size) or tablespoon (see note in instructions)
Wire rack for cooling

I love ambitious kitchen projects, but cookies are my favorite kind of chaos: quick, comforting, and immediately rewarding. The first time I added cinnamon to a classic Toll House-style batch, I thought I was being a little rebellious. Then the kitchen smelled like a candle I would actually buy, and I realized it was not rebellion at all. It was just the classic cookie, upgraded with one of the easiest flavor tricks in the book.

Now it is my default move when I want something nostalgic but not boring. Also, it makes people walk in and say, "What are you baking?" which is basically the highest compliment a home cook can get.