Nestle Chocolate Chip Cookie Recipe
Get ready for classic homemade cookies with crisp edges, chewy centers, and loads of semi-sweet goodness. An easy, delicious dessert that feels like a warm hug.
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.
Notes
Slightly overmixing can make cookies cakier. Try adding a pinch of sea salt on top before baking for a flavor balance. Room-temperature eggs ensure smooth dough. Chilling dough is recommended for thicker cookies.
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