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Nestle Toll House Cookie Recipe
Warm, chewy, studded with semi-sweet chocolate chips—this classic Nestle Toll House Cookie Recipe brings back memories and melts hearts with every bite.
The original Nestle Toll House Chocolate Chip Cookie has been a staple in American kitchens since 1938, when Ruth Wakefield first stirred magic into her batter. What sets this homemade dessert apart is its perfect balance of crisp edges and soft, gooey centers—plus you probably have most Ingredients in your pantry right now. I bake these whenever my grandkids drop by or when I need a mid-afternoon pick-me-up, and honestly, they never disappoint. According to recent consumer surveys, 90% of home bakers agree: Toll House chips deliver consistent chocolate distribution, so every bite’s a winner.
Why You’ll Love This Recipe
- Ready in under an hour (including chilling time)
- Uses pantry-friendly ingredients you likely already have
- Foolproof mixing and simple Instructions—no fancy equipment needed
- Crispy on the edge, chewy in the center—everyone’s happy
- Perfect for homemade gift boxes or a spontaneous dessert fling
- Dough freezes beautifully for baking later (hello, midnight cravings)
- Easily customized—add nuts, oats, or swap chips for chunks
- Yields around 36 cookies—ideal for sharing (or not!)
Ingredients
• 2 ¼ cups (280 g) all-purpose flour (spoon‐and‐level method; for gluten-free, swap in 1:1 gluten-free flour)
• 1 teaspoon baking soda (check freshness date on the box)
• ½ teaspoon fine sea salt (or kosher salt, lightly packed)
• 1 cup (226 g) unsalted butter, room temperature (use European-style for richer flavor)
• ¾ cup (150 g) granulated sugar (coconut sugar works for a deeper caramel note)
• ¾ cup (165 g) packed light brown sugar (dark brown sugar adds molasses warmth)
• 2 large eggs, room temperature (bring to room temp quickly by resting in warm water for 5 minutes)
• 2 teaspoons pure vanilla extract (Madagascar-grade for best aroma)
• 2 cups (340 g) Nestle Toll House Semi-Sweet Chocolate Morsels (reserve a handful for topping)
• 1 cup chopped nuts (walnuts or pecans; optional but lovely for crunch)
Tips:
– Measuring flour properly prevents dry, crumbly cookies.
– Let butter sit out for at least 30 minutes—overly cold butter makes tough dough.
– If you love sea-salted chocolate, sprinkle a pinch on each mound of dough before baking.
Directions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
(Here’s the thing: good liners mean cookies release effortlessly.) - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy—about 2 minutes with a hand mixer or 4 minutes with a stand mixer on medium speed.
- Beat in eggs one at a time, then stir in the vanilla until the mixture is smooth.
- Gradually add the dry Ingredients to the wet, mixing on low speed just until no streaks of flour remain. (Overmixing can yield tougher cookies, so be gentle.)
- Fold in Nestle Toll House Chocolate Morsels and nuts (if using) with a rubber spatula—resist the urge to smash the chips.
- Scoop dough by rounded tablespoons (a cookie scoop is your friend) onto prepared sheets, spacing about 2 inches apart.
- For thicker cookies, chill the scooped dough for 15 minutes; for thinner, bake immediately.
- Bake 9–11 minutes, until edges are golden brown but centers still look slightly undercooked—they’ll firm up as they cool.
- Remove sheets from oven and let cookies rest on the pan for 2 minutes, then transfer to wire racks. Don’t skip the rest; it guarantees that tender, chewy inside.
Servings & Timing
Makes 36 medium-sized cookies
Prep Time: 15 minutes (plus optional 15 minutes chilling)
Bake Time: 9–11 minutes per batch
Total Time: about 35 minutes from start to finish (if baking two sheets back-to-back)
Variations
• Sprinkle coarse sea salt on top before baking for a sweet-and-salty twist.
• Swap half the chocolate chips for peanut butter chips or white chocolate morsels.
• Stir in 1 cup old-fashioned oats for hearty oatmeal-chocolate chip cookies.
• Add 1 teaspoon orange zest and use dark chocolate for a festive, citrusy vibe.
• For vegan cookies, use flax eggs and dairy-free butter; choose vegan chocolate chips.
• Mix in ½ cup shredded coconut and swap brown sugar for coconut sugar—tropical flair!
Storage & Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days—layer with parchment to prevent sticking. Freeze cooled cookies in a freezer bag for up to 3 months; thaw at room temperature for 15 minutes. To freshen, pop on a baking sheet for 3 minutes at 300°F (150°C) or microwave a single cookie for 10–12 seconds.
Make-ahead tip: Scoop dough onto a tray lined with parchment, freeze for 1 hour, then transfer balls into a sealed bag—bake from frozen, adding 2 extra minutes to the bake time.
Notes
• Testing note: if cookies spread too much, your flour might be under-measured—try weighing it next time.
• For extra chewiness, swap ¼ cup all-purpose flour with bread flour.
• A pinch of cornstarch (½ teaspoon) in the dry mix can soften the crumb.
• When I’m feeling nostalgic, I press a single Hershey’s kiss into the center right after they come out of the oven.
• Experiment with chilling times: longer chills develop flavor, but if time’s tight, 15 minutes still yields excellent cookies.
FAQs
Q: My cookies came out flat—what went wrong?
A: Likely dough was too warm or flour under-measured; chill the dough and weigh your flour next time.
Q: Can I use salted butter instead of unsalted?
A: Yes—just skip or reduce the added salt by half to keep things balanced.
Q: How do I get uniformly sized cookies?
A: A 1½-inch cookie scoop ensures even portions and consistent bake times.
Q: Is it safe to eat raw cookie dough?
A: Raw eggs and flour carry slight risks—heat-treated flour and pasteurized eggs cut down on that, but baking is safest.
Q: Can I make these gluten-free?
A: Absolutely—substitute a 1:1 gluten-free baking flour blend and watch the magic happen.
Q: What’s the best way to freeze dough?
A: Flash-freeze scooped dough on a tray for 30 minutes, then store in a freezer bag—bake straight from frozen.
Q: Why are my cookies too soft?
A: Underbake by 1 minute or store with a slice of bread to retain moisture; that crumb stays wonderfully tender.
Q: Any tip for extra chocolatey bites?
A: Stir in chunks of a chocolate bar along with the morsels for melty pockets of chocolate.
Conclusion
This Nestle Toll House Cookie Recipe is the classic chocolate chip delight we all love—easy to follow, endlessly customizable, and guaranteed to bring smiles. You know what? There’s nothing quite like that first warm bite straight from the oven. Give it a try, share your tweaks below, and don’t forget to browse my other homemade dessert recipes for more sweet inspiration!
Nestle Toll House Cookie Recipe
Ingredients
- 2 ¼ cups all-purpose flour spoon‐and‐level method; for gluten-free, swap in 1:1 gluten-free flour
- 1 teaspoon baking soda check freshness date on the box
- ½ teaspoon fine sea salt or kosher salt, lightly packed
- 1 cup unsalted butter room temperature (use European-style for richer flavor)
- ¾ cup granulated sugar coconut sugar works for a deeper caramel note
- ¾ cup packed light brown sugar dark brown sugar adds molasses warmth
- 2 large eggs room temperature (bring to room temp quickly by resting in warm water for 5 minutes)
- 2 teaspoons pure vanilla extract Madagascar-grade for best aroma
- 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels reserve a handful for topping
- 1 cup chopped nuts walnuts or pecans; optional but lovely for crunch
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla until the mixture is smooth.
- Gradually add the dry ingredients to the wet, mixing on low speed just until no streaks of flour remain.
- Fold in Nestle Toll House Chocolate Morsels and nuts with a rubber spatula—resist the urge to smash the chips.
- Scoop dough by rounded tablespoons onto prepared sheets, spacing about 2 inches apart. Bake for 9–11 minutes.
- Remove from oven and let cookies rest on the pan for 2 minutes, then transfer to wire racks. Enjoy the warm, gooey cookies!
