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 like 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!
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.
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.
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.
The amounts given in the recipe card are exactly the same as the original recipe. However, I have changed the instructions to match my one bowl method that I prefer when making any cookies.
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.