Nestle Toll House Cookie Recipe
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!
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 15x10-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.