The original Nestle® Toll House® Chocolate Chip Cookies recipe is a great way to bake up perfectly chewy cookies! These easy-to-make cookies are packed with chocolate chip morsels exactly as they should be! No matter how old you are, it's always the right time to bake up a quick batch of chocolate chip cookies and enjoy them with a big glass of milk!
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 1930's recipe. However, I have changed the instructions to match the one-bowl method that I prefer when making any cookie.
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🥘 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)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Step-By-Step Instructions
Please read my tips before starting these cookies.
- Start out with 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) 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 Tips & Recipe Notes
Although the recipe 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 on the baking sheet, and chill.
- The orginal recipe from Ruth Wakefield included 1 teaspoon 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 chocolate chips not 12 ounces.
🥡 Storing
Your Nestle Toll House chocolate chip 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
📋 Recipe
Nestle Toll House Chocolate Chip Cookies
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 use semi-sweet chocolate chips)
Instructions
- Preheat oven to 375 degrees F (190 degrees C) and line baking sheet(s) with parchment paper, if desired.
- In a large mixing bowl, or the bowl of your stand mixer, cream together the butter, sugar, brown sugar, vanilla extract, baking soda and salt until smooth and creamy.1 cup butter, ¾ cup sugar, ¾ cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon salt
- Add the eggs, one at a time and mixing each until the dough is smooth again. Gradually add the flour until all of the flour is incorporated. Stir in the milk chocolate or semi-sweet chocolate chips.2 large eggs, 2 ¼ cups all-purpose flour, 2 cups milk chocolate chips
- Portion out the cookie dough by using a rounded tablespoon portion (or a cookie scoop) and place onto the prepared baking sheet(s). Leave about 2 inch spacing between each cookie.
- Bake the cookies for 9-11 minutes, or until the edges are beginning to turn golden brown. Remove from the oven and allow cookies to set on your baking sheet(s) for 2-3 minutes before transferring to a cooling rack to cool completely.
Equipment You May Need
Notes
Storage & Freezing of Chocolate Chip Cookies
Your Nestle Toll House chocolate chip 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 chocolate chip cookie dough for baking cookies 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 seal-able freezer storage bag. It’s best to label your cookie dough with the date made and the temperature needed for baking.Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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