The Best Nestle Toll House Cookie Recipe. This is the original Toll House cookie recipe from the back of the Nestle chocolate chip bag. How to make the classic Nestle Chocolate Chip Cookie Recipe. This is one of the world’s most popular soft chocolate chip cookie recipes!
This original Toll House cookie recipe from Nestlé evokes pleasant childhood memories. Sweet, perfectly chewy, and hard to resist, this famous American chocolate chip cookie is a treat no matter what the age or occasion.
Enjoy it with a glass of cold milk. Cookies can be stored in the refrigerator for up to one week or in the freezer for up to eight weeks.
Toll House Cookies Ingredients
You likely already have all the ingredients you’ll need to make the famous Toll House cookie recipe. If not, here’s what to add to your grocery list:
· Flour: These classic cookies start with all-purpose flour.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Salt: A pinch of salt enhances the flavors of the other ingredients. It strengthens the protein, which makes the cookies chewy.
· Butter: Two sticks of butter add richness, tenderness, and moisture. It also lends a bit of structure.
· Sugars: A blend of white and brown sugars creates the perfect sweet, cozy flavor.
· Vanilla: Vanilla extract is a flavor enhancer, adding a touch of complexity.
· Eggs: Two whole eggs lend moisture and richness. Plus, they act as a binding agent for the dough.
· Chocolate chips: Of course, you’ll need semisweet chocolate chips! You can substitute milk or dark chocolate to switch things up a bit.
· Chopped nuts (optional): If you want, you can add chopped walnuts or pecans for a pleasant crunch.
How to Make Toll House Cookies
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make the traditional Toll House cookie recipe:
1. Mix the dry ingredients in a small bowl.
2. Beat the butter, sugars, and vanilla in another bowl. Beat in the eggs one at a time.
3. Gradually add the dry mixture to the wet mixture. Stir in the chocolate chips and nuts.
4. Drop tablespoon-sized balls of dough onto a prepared baking sheet.
5. Bake in a preheated oven until golden brown. Cool on a wire rack.
How to Store Nestle Toll House Cookie Recipe
Store the (completely cooled) chocolate chip cookies in a single layer in a shallow, airtight container for up to five days. If you’re worried about the cookies drying out, add a slice of bread to the container — it will absorb the dry air instead of the cookies!
Can You Freeze Nestle Toll House Cookie Recipe?
Yes! You can freeze Toll House chocolate chip cookies and Toll House chocolate chip cookie dough.
· To freeze baked cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
· To freeze cookie dough: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
More Nestle Toll House Cookie Recipe Tips
Here are a few tips and tricks to keep in mind before you start baking:
· To make pan cookies: Grease a 15×10-inch jelly roll pan. Follow Steps 1 to 3 above. Spread dough into the prepared pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 48 bars.
· To make slice-and-bake cookies: Follow Steps 2 and 3 above. Divide dough in half; wrap in waxed paper. Refrigerate until firm, about one hour. Shape each half into a 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes or up to one week (or freeze for up to nine weeks). When ready to bake, preheat the oven as in Step 1. Cut dough logs into 1/2-inch-thick slices; place on ungreased baking sheets. Follow Steps 5 and 6. Makes about 60 cookies.
· High altitude baking instructions (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with flour and reduce both white sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips (such as Nestlé Toll House)
- 1 cup chopped nuts
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, baking soda, and salt in a small bowl.
- Beat butter, white sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through.
Nestle Toll House Cookie Recipe Frequently Asked Questions:
What to do if your cookies are coming out too flat?
There are a few reasons why your cookies may be too flat. I will share some suggestions:
1. There may not be enough flour in the cookie dough.
Make sure to measure the flour correctly. Use the dip and sweep method. The dip and sweep method is done by dipping your measuring cup into the flour taking a knife and lightly running it along the measuring cup to make it even. The most important tip is to NOT press down or compress the flour. This will result in too much flour.
2. The butter may be too soft.
Many cookie recipes call for “softened” butter, which can be a confusing term. How soft? The butter should be left out at room temperature for about 30 minutes to 1 hour. If you want a quicker method, I suggest placing the butter in the microwave for about 7-8 seconds. You should be able to leave a slight indent in the butter with your finger.
3. Make sure you are not baking on hot baking sheets.
It is important to not bake cookies on hot baking sheets or it will make the butter melt, which will result in the dough spreading too much when baked. If you are baking multiple batches, wash your baking sheet in cool water or place ice on the baking sheet to cool it down.
4. Cookies may be placed too close together.
Space the cookies at least two inches apart as it allows the air to properly circulate the cookies and evenly bake the cookies. If your cookies run together after baking, take a small spatula to separate them and shape each one into a circle.
Why are my cookies too cakey?
This often happens if too much flour is used or if the dough is overmixed. Measure your flour carefully and mix the dough until just combined.
Can I freeze the cookie dough?
Yes! Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable plastic bag. When ready to bake, add a couple of minutes to the baking time.
Can I freeze Nestle Toll House Chocolate Chip Cookies?
Absolutely! These chocolate chip cookies freeze very well. I suggest placing them flat in a freezer-safe Ziploc bag. TIP: Place the chocolate chip cookies on a baking sheet and freezer for 1 hour and then transfer to a freezer-safe bag.
Recipe!
Nestle Toll House Cookie Recipe
Equipment
- Mixing bowls
- Dutch oven
- 9×13-inch baking dish
- pan
Ingredients
- 2 1/4 cup all-purpose flour
- 1 tbsp baking soda
- 1 cup butter, softened
- 1 tbsp salt
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 tbsp Vanilla extract
- 2 cup semisweet chocolate chips (such as Nestlé Toll House)
- 2 large egg
- 1 cup chopped nuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, baking soda, and salt in a small bowl.
- Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts.
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through.
- Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
More Toll House Cookie Tips
Here are a few tips and tricks to keep in mind before you start baking: · To make pan cookies: Grease a 15×10-inch jelly roll pan. Follow Steps 1 to 3 above. Spread dough into the prepared pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 48 bars.· To make slice-and-bake cookies: Follow Steps 2 and 3 above. Divide dough in half; wrap in waxed paper. Refrigerate until firm, about one hour. Shape each half into a 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes or up to one week (or freeze for up to nine weeks). When ready to bake, preheat the oven as in Step 1. Cut dough logs into 1/2-inch-thick slices; place on ungreased baking sheets. Follow Steps 5 and 6. Makes about 60 cookies.
· High altitude baking instructions (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with flour and reduce both white sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.