Nestle Toll House Chocolate Chip Cookies

It's National Chocolate Chip Cookie Day, and what better cookie to share than this staple original Nestle Toll House cookie?! I bake my chocolate chip cookies up for a crunchy edge and chewy center, that way, everyone in the house is happy.

These quick and easy cookies were always baked in my home growing up. Now, even when I have a different brand of chocolate chips, I want this Toll House recipe on hand.

The amounts given in the recipe card are exactly the same as the original 1930s recipe. However, I have changed the instructions to match the one-bowl method that I prefer when making any cookie.

🥘 Ingredients

• 1 cup Butter (salted, 2 sticks - softened at room temperature)
• ¾ cup Sugar
• ¾ cup light Brown Sugar (packed)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 large Eggs (room temperature)
• 2 ¼ cups All-Purpose Flour
• 2 cups milk Chocolate Chips (12 oz or semi-sweet chocolate chips)

🔪 How To Make Nestle Toll House Chocolate Chip Cookies

Please read my tips before starting these cookies.

Start out by preheating your oven to 375ºF (190ºC) and line a baking sheet or sheets with parchment paper, if desired. Otherwise, use ungreased baking sheets for these cookies.

Combine 1 cup (or 2 sticks) of room temperature butter with ¾ cup each of granulated sugar and packed light brown sugar along with 1 teaspoon each of vanilla extract, baking soda, and salt in a large mixing bowl or the bowl of your stand mixer. Cream these ingredients together until smooth and creamy.

Add two room-temperature eggs one at a time, beating the cookie dough until smooth after adding each egg. Gradually add the 2 ¼ cups all-purpose flour to the dough, mixing until all of the flour has been added and is fully incorporated into the cookie dough.

Stir in 2 cups (or a 12-ounce package) of milk chocolate or semi-sweet chocolate chips, whichever you prefer. 1 cup of chopped nuts can also be added to the cookie dough. I usually opt for walnuts if adding any nut variety to my chocolate chip cookies.

Portion the cookies out onto your prepared baking sheets in rounded tablespoon amounts, or use a cookie scoop. Drop the cookie dough onto your parchment paper or baking sheets, leaving about 2 inches between each cookie.

Bake at 375ºF (190ºC) for 9 - 11 minutes or until the cookies are beginning to show a golden brown color along their edges. Remove from the oven and allow the cookies to set on the baking sheet for 2 - 3 minutes before transferring them to a wire cooling rack to cool completely.

💭 Angela's Pro Tips & Notes

Although the recipe shared here is the original recipe, here are some ways to get the best cookies.

• Chill your dough for at least 1 hour, preferably 2 hours. The fastest way to chill your dough is to form your cookie dough balls, place them on the baking sheet, and chill.
• The original recipe from Ruth Wakefield included 1 teaspoon of boiling water combined with the baking soda, then added to the eggs and vanilla.
• Interesting note: It has been reported that the original recipe also called for 14 ounces of chocolate chips, not 12 ounces.

🥡 Storing

These cookies can be stored in an air-tight container in your refrigerator for up to a week. If you want to freeze your baked cookies, it is best to freeze them in a single layer first, then transfer them into an air-tight container. Pack the baked cookies in layers with parchment paper sheets between the layers.

To freeze your dough for later. Scoop out your cookie portions and freeze them in a single layer on your baking sheet. Once frozen, transfer the frozen cookie dough into a sealable freezer storage bag. It's best to label your cookie dough with the date made and the temperature needed for baking.

🍪 Other Amazing Cookies

• Fork Biscuits
• Fudge Covered Oreos
• Peanut Butter Cookies
• Chocolate Chip Cookies Without Brown Sugar
• Peanut Butter Pecan Cookies
• Empire Biscuits
• Candy Cane Cookies

📖 Recipe Card