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Original Nestle® Toll House® Chocolate Chip Cookies

Original Nestle® Toll House® Chocolate Chip Cookies

  • Prep

    10 m
  • Cook

    11 m
  • Ready In

    27 m
NESTLE(R) TOLL HOUSE(R)

NESTLE® TOLL HOUSE®

Get your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and nuts, is a treat worthy of dunking. Try them as pan cookies, cut into brownie-like squares.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dee Dee
700

Dee Dee

12/22/2003

Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips.

Chef Joy
632

Chef Joy

3/29/2008

HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 tsp. of cinnamon. Add the nuts or don't. HAND MIX EVERYTHING AT THE VERY END. Seems like the majority of the time, these recipes call for too much mixing! If you've taken forever to do this, set it in the refrigerator for 10 minutes. Bake for the 9 minutes. Put the remaining dough back in fridge. Very easy and you will have everyone in your house loving you. :)

LIMARI
374

LIMARI

5/3/2005

This has been the recipe my family has used since I was little, however when it came time for me to make them they always came out flat. By suggestion of my sister in law what I did was used Baking Poweder instead of Baking soda, split the butter with 1/2 crisco butter and 1/2 sweet unsalted butter, doubled the vanilla, and used just 1/4 cup of white sugar and made the rest light brown sugar. I also beat the butters and sugars with my electric beater and slowly added the eggs. Oh and last but not least a packet of instant vanilla pudding just before I added the chips. End result, awesome cookies that were so thick I had to pre-flatten them before going in the oven!! Really thick and chewy.... P.S. I decreased the amount of sugar because with the instant pudding if you don't decrease the sugar it will be a little too sweet.

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