Original Nestlé® Toll House® Chocolate Chip Cookies

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🖨 Print & View 👁

Master the iconic Nestlé Toll House Chocolate Chip Cookie with this original recipe that's stood the test of time. The perfect balance of brown and white sugars creates chewy centers with crisp edges, while semisweet chocolate morsels deliver rich chocolate flavor in every bite. Versatile enough to make as drop cookies, pan cookies, or slice-and-bake refrigerator cookies. The gold standard of chocolate chip cookies that guarantees warm, homemade comfort with every batch.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) Nestlé® Toll House® Semi-Sweet Chocolate Morsels
**1 cup chopped nuts (optional) ** Nuts don't belong in chocolate chip cookies unless they are macadamia nuts!

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.
Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Preheat oven to 350° F.
Grease 15 x 10-inch jelly-roll pan.
Prepare dough as above.
Spread into prepared pan.
Bake for 20 to 25 minutes or until golden brown.
Cool in pan on wire rack.
Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:

PREPARE dough as above.
Divide in half; wrap in waxed paper.
Refrigerate for 1 hour or until firm.
Shape each half into 15-inch log.
Wrap in wax paper.
Refrigerate for 30 minutes.*
Preheat oven to 375° F.
Cut into 1/2-inch-thick slices.
Place on ungreased baking sheets.
Bake for 8 to 10 minutes or until golden brown.
Cool on baking sheets for 2 minutes.
Remove to wire racks to cool completely.
Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet):

Increase flour to 2 1/2 cups.
Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each.
Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Servings

Makes 5 dozen cookies

Nutrition Facts

Nutrition Per Serving (2 cookies) - Calories: 140; Total Fat: 7g (Saturated Fat: 4g); Cholesterol: 20mg; Sodium: 90mg; Total Carbohydrates: 19g (Dietary Fiber: 1g, Sugars: 12g); Protein: 2g

*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods.

🧑‍🍳 The Cook: Dave Ferguson 🔑 Keywords: chocolate, cookie, chocolate chips, Nestlé®
🗂️ Categories: 🍪 Cookies & Bars, 🍭 Sweet Stuff
📚 Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Recipe #622 was added on October 11, 2014 and last updated on April 07, 2025.

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