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Nestle Chocolate Chip Cookie Recipe
Get ready for my favorite Nestle Chocolate Chip Cookie Recipe—classic homemade cookies with crisp edges, chewy centers, and loads of semi-sweet goodness. It’s an easy, delicious dessert that feels like a warm hug.
Full Recipe Introduction
These aren’t just any cookies. They’re the quintessential homemade baking treat that’s been a family favorite for decades—thanks to those iconic Nestle Toll House morsels. Whether you’re welcoming guests at a holiday party or sneaking one with your morning coffee, these cookies hit the spot every time. You know what? When I first tried this recipe at 22, I was blown away by how simple ingredients could yield such a nostalgic, almost magical flavor. Over the years, I’ve tweaked it—adding a pinch of sea salt on top, chilling the dough for a more satisfying chew, and experimenting with different sugars. Today, I’m sharing all those insights so you can enjoy bakery-style cookies right from your own oven.
Why You’ll Love This Recipe
• No fancy tools required—just a bowl, spoon, and trusty baking sheet
• Ready in under an hour (including a chill break)
• Crisp on the outside, melty-chewy in the middle
• Uses classic Nestle Chocolate Chip morsels for unbeatable flavor
• Perfect for gift boxes, lunchboxes, or midnight snack raids
• Easy to personalize with nuts, oats, or candy bits
• Freezable dough and baked cookies for make-ahead convenience
• Kid-friendly project that doubles as quality time
Ingredients
• 2¼ cups (300g) all-purpose flour (spooned and leveled; for a lighter cookie, try pastry flour)
• 1 teaspoon baking soda (freshly measured—old soda can lead to flat cookies)
• 1 teaspoon fine sea salt (or kosher salt; adds depth against the sweet chips)
• 1 cup (226g) unsalted butter, softened (around 65°F; I like Plugrá or Land O’Lakes)
• ¾ cup (150g) granulated sugar (for crispness)
• ¾ cup (165g) packed light brown sugar (for chew and caramel notes)
• 2 large eggs, room temperature (helps with even mixing)
• 2 teaspoons pure vanilla extract (Madagascar bourbon vanilla lends warmth)
• 2 cups (340g) Nestle Toll House semi-sweet chocolate chips (or a mix of semi-sweet and dark)
• 1 cup (100g) chopped nuts—walnuts or pecans, lightly toasted (optional for crunch)
Directions
- Preheat your oven to 375°F and line two baking sheets with parchment paper—this keeps bottoms from browning too fast.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl or stand mixer bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes on medium speed.
- Add eggs one at a time, mixing until each is fully incorporated; scrape down the sides so there’s no stray butter or sugar.
- Stir in vanilla extract until you catch that sweet, aromatic scent—pure vanilla really shines here.
- Gently fold the flour mixture into the butter-sugar mix just until streaks of flour disappear—overmixing can lead to tough cookies.
- Fold in chocolate chips (and nuts, if using) with a spatula, making sure every piece is coated in dough.
- For thicker cookies, chill the dough for 30 minutes; if you’re pressed for time, proceed straight away—just expect a bit more spread.
- Using a 2-tbsp cookie scoop or rounded spoon, drop balls of dough about 2 inches apart onto the baking sheets.
- Bake one sheet at a time on the middle rack for 9–11 minutes, rotating halfway through—edges should be golden while centers still look slightly underbaked. Remove sheet and let cookies rest 2 minutes before transferring to a wire rack to cool completely.
Servings & Timing
Makes: 36 classic 2-inch cookies
Prep Time: 20 minutes
Chill/Rest Time: 30 minutes (optional, but recommended)
Bake Time: 10 minutes per batch
Total Time: about 1 hour
Variations
• Double-Chocolate: Swap ¼ cup flour for unsweetened cocoa powder.
• Peanut Butter Swirl: Add a teaspoon of peanut butter in the center of each dough ball before baking.
• Oatmeal Twist: Replace ½ cup flour with old-fashioned oats for extra texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend and check ingredients for cross-contamination.
• Vegan Edition: Swap butter for vegan sticks and use flax eggs (1 tbsp ground flax + 3 tbsp water each).
• Festive Fun: Stir in ½ cup mini M&Ms or holiday candy bits.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment paper to protect them. For longer life, freeze baked cookies in a single layer on a tray, then transfer to freezer bags; they’ll keep for up to 3 months. To enjoy, thaw at room temp or warm gently in a 325°F oven for 5 minutes. You can also freeze pre-scooped dough balls on a tray, bag them, and bake straight from frozen—just add 2–3 minutes to the bake time.
Notes
• I learned that slightly overmixing makes cookies cakier; stir just until ingredients combine.
• Coarse sea salt sprinkled on top before baking brightens the chocolate and balances sweetness.
• Room-temperature eggs ensure the dough comes together smoothly; cold eggs can make the butter seize.
• If your kitchen is warm, chilling the dough is a must—trust me, the thicker cookies are worth the wait.
• For extra height, shape dough balls tall rather than wide before chilling.
FAQs
Q: Can I skip chilling the dough?
A: Yes, but expect thinner, crisper cookies—chilling gives you that fudgy chew I love.
Q: Why are my cookies spreading too much?
A: Check your butter temp—it shouldn’t be melty—and try an oven thermometer to verify heat.
Q: How do I get chewy centers?
A: Pull cookies when centers look just set, then let them finish cooking on the hot sheet.
Q: Can I use dark chocolate chips instead?
A: Absolutely—dark or bittersweet add a deeper, richer cocoa note.
Q: What’s the best way to measure flour?
A: Scoop it into your cup, then level with a knife—too much flour yields dry cookies.
Q: My bottoms burn—what now?
A: Bake on parchment and try a silicone mat, or move rack up a notch.
Q: How do I freeze the dough?
A: Scoop balls onto a tray, flash-freeze, then bag; bake from frozen for fresh cookies anytime.
Q: Are these nut-free if I skip nuts?
A: Yes, just omit nuts—and watch for cross-contamination if allergies are a concern.
Conclusion
These Nestle Chocolate Chip Cookies bring back childhood memories with every bite—simple, classic, and endlessly comforting. Whether you’re new to baking or a seasoned pro, this recipe delivers soft-centered, golden-edged cookies every time. Give them a try, let me know how they turn out, and explore more easy homemade desserts right here on the blog—because nothing warms the heart like a fresh-baked cookie.
Nestle Chocolate Chip Cookie Recipe
Ingredients
- 2¼ cups all-purpose flour all-purpose flour spooned and leveled; for a lighter cookie, try pastry flour
- 1 tsp baking soda baking soda freshly measured—old soda can lead to flat cookies
- 1 tsp fine sea salt sea salt or kosher salt; adds depth against the sweet chips
- 1 cup unsalted butter unsalted butter softened (around 65°F; I like Plugrá or Land O’Lakes)
- ¾ cup granulated sugar granulated sugar for crispness
- ¾ cup packed light brown sugar light brown sugar for chew and caramel notes
- 2 large eggs eggs room temperature (helps with even mixing)
- 2 tsp pure vanilla extract vanilla extract Madagascar bourbon vanilla lends warmth
- 2 cups Nestle Toll House semi-sweet chocolate chips Nestle Toll House semi-sweet chocolate chips or a mix of semi-sweet and dark
- 1 cup chopped nuts nuts walnuts or pecans, lightly toasted (optional for crunch)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing until each is fully incorporated. Stir in vanilla extract.
- Gently fold the flour mixture into the butter-sugar mix just until combined.
- Fold in chocolate chips (and nuts, if using) with a spatula until evenly distributed.
- For thicker cookies, chill the dough for 30 minutes. Drop dough balls onto baking sheets.
- Bake for 9–11 minutes until edges are golden and centers are slightly underbaked. Cool on wire rack.
