Original Nestle® Toll House Chocolate Chip Cookies

Original Nestle® Toll House Chocolate Chip Cookies

100
NESTLE(R) TOLL HOUSE(R) 0

"This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk."

Ingredients 39 m {{adjustedServings}} servings 108 cals

Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F.
  2. 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.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Tips & Tricks
Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.

Best Chocolate Chip Cookies

See how to bake the perfect chocolate chip cookie.

Footnotes

  • * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  • PAN COOKIE VARIATION: 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 waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees 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.
  • 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.
  • Photograph is exclusive property of Publications International, LTD.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 100

  1. 124 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Chef Joy
12/31/2008

HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness!

Robin
9/13/2008

I've tried many chocolate chip cookie recipes (especially from this website) and my favorite is still the one on the back of the chocolate chip bag! This is the one I grew up with and the one that I love. I do make one modification. I use 1/2 cup butter and 1/2 cup butter flavored shortening to keep them puffy.

busygirl
9/14/2008

Really good chocolate chip cookies- perfect with a glass of milk. I did find however I needed to add about 2/3 cup of flour once everything was mixed in or it was too sticky. Really good once baked.