December 14, 2023
Review RecipeToll House Chocolate Chip Cookie Recipe
Learn to make these Toll House chocolate chip cookies, so any time you want something chocolatey and tasty, these cookies will be the answer. Inspired by the classic Nestle Toll House recipe, these cookies remain soft and easy to eat.
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Table of Contents
If you’ve ever looked at the back of a Nestle packet of chocolate chips and wanted to make the original Toll House chocolate chip cookies you saw there, then this recipe is for you. Soft Toll House cookies have just the right amount of chocolate chips and will quickly become the go-to cookie recipe in your house.
Nestle Toll House Cookies Recipe Ingredients
You’ll need:
- 1¾ cups of all-purpose flour
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ½ cup of butter, softened
- ½ cup of white sugar
- ¼ cup of light brown sugar, packed
- 2 teaspoons of clear vanilla extract
- 1 large egg
- 2 cups of semi-sweet chocolate chips
- 1 cup of walnuts or pecans, chopped
Substitutions And Additions
NUTS: If you don’t like (or can’t eat) nuts, then just leave them out. You can always add more semisweet chocolate chips or even different colored chocolate if you like.
BROWN SUGAR: You can use dark brown sugar if that’s what you have.
It doesn’t change the taste too much but may make the cookies look a little darker once cooked.
How To Make Toll House Chocolate Chip Cookies
STEP ONE: In a medium-sized bowl, combine flour, baking soda, and baking powder. Set dry ingredients aside.
STEP TWO: Using a stand mixer or medium to large mixing bowl and an electric mixer, cream butter, granulated sugar, brown sugar, and vanilla until fluffy.
PRO TIP:
Make sure your ingredients are at room temperature so that your batter comes out with the right consistency.
STEP THREE: Add the egg and mix until no yellow streaks are visible.
STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
STEP FIVE: Using a wooden spoon, stir in the chocolate chips and nuts, making sure the nuts and chocolate chips are evenly spread through the dough.
STEP SIX: Cover the dough and refrigerate for 1 hour.
STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325°F, and line a cookie sheet with parchment paper.
STEP EIGHT: Remove the dough from the fridge, and scoop the dough into rounded tablespoons.
PRO TIP:
You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
STEP NINE: Roll the dough into balls before placing the cookie dough balls two inches apart. Bake for ten minutes until golden brown.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP TEN: Allow the cookies to rest on the cookie sheet for at least one to two minutes before transferring the cookies to a wire rack to cool.
How To Serve Toll House Cookies
Serve these perfect chocolate chip cookies with a glass of milk, iced tea, raspberry iced tea, or our southern strawberry sweet tea on the side to wash them down. These cookies are a yummy afternoon snack!
Do you love these original chocolate chip cookies and still feel the urge to bake with more chocolate?
Then why not try these chocolate peanut butter Ritz cookies? Our ooey gooey cookies are just oozing chocolate too!
MORE COOKIE RECIPES
How To Store Chocolate Chip Toll House Cookies
ON THE COUNTER: Once the Toll House chocolate chip cookies have cooled, you can store them in an airtight container for four to five days.
Don’t pop them in the fridge, as they might get too hard.
IN THE FREEZER: You can store the uncooked dough in the freezer for up to three months in airtight containers or freezer bags.
For best results, thaw it out in the fridge so that it is defrosted but not too warm, then continue the process.
If you are unsure if the dough is cold enough, pop it back in the fridge for an hour.
Once you start making this original Nestlé Toll House cookie dough recipe and creating those delicious cookies, you’ll have a truly classic recipe that everyone loves. Homemade cookies are the best chocolate chip cookies, especially when fresh (pssst- I do love these chocolate chip pudding cookies, too!).
Frequently Asked Questions
Can I freeze Nestle Toll House cookies?
You can freeze both the baked cookies and the unbaked dough for up to three months.
What kind of nuts does the original Toll House cookie recipe use?
We recommend either walnuts or pecans, but any type of nut that you love would be perfect for this recipe. Macadamia nuts or almonds would be especially delicious.
Is there a difference between chocolate chips and Nestle semi-sweet morsels?
Chocolate chips were originally called morsels, and you can still find that name on the packages of the Toll House chips. Either will work fine in this recipe.
Why do my Toll House cookies come out flat?
Cookies often turn out flat because the oven is too hot. This causes the butter to melt too quickly and causes the cookie dough to spread out too much, resulting in flatter cookies.
Make sure to recalibrate your oven temperature often to ensure it is accurate. Chilling cookie dough before baking can also help prevent your cookies from spreading as the dough starts at a lower temperature.
How do you make Toll House cookies gooey?
Baking the cookies only until the edges start to brown will give you cookies that have a gooey center when you bite into them. To make them extra gooey, you can add a second egg yolk to your ingredients.
What is the secret to making soft cookies?
Letting your dough chill in the fridge for an hour before baking will give you softer cookies. The addition of baking powder as part of the ingredients will also produce a softer and fluffier cookie.
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Toll House Chocolate Chip Cookies
Learn to make these Toll House chocolate chip cookies, so any time you want something chocolatey and tasty, these cookies will be the answer. Inspired by the classic Nestle Toll House recipe, these cookies remain soft and easy to eat.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 36 cookies
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 8 tablespoons butter, softened
- ¼ cup light brown sugar, packed
- ½ cup sugar
- 2 teaspoons clear vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Using a stand mixer or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
- Add the egg and mix until no yellow streaks are visible.
- Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
- Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
- Cover the dough and refrigerate for 1 hour.
- Before removing the cookie dough from the refrigerator, preheat the oven to 325°F and line a cookie sheet with parchment paper.
- Remove the dough from the fridge and scoop the dough into rounded tablespoons.
- Roll the cookie dough into balls before placing the dough 2 inches apart on the cookie sheet.
- Bake for 10 minutes.
- Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.
Video
Notes
- Make sure your ingredients are at room temperature so that your batter comes out with the right consistency.
- You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
Nutrition
Calories: 183kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 44mg | Potassium: 121mg | Fiber: 2g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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Comments
Gloria says
These are classic for a reason – SO GOOD!
Amber says
Can you freeze this dough?
Layne Kangas says
Yes you could! Enjoy ๐
Misty DeMarco says
I made these tonight and they are delicious!
Sheryl Granade says
Did you cook them at 325ยฐ?
Mk says
Cookies were great! One question- is the bake temp correct at 325 ? This is a lower than normal temp for cookies and mine took well over 10 minutes.
Jeanne says
I agree!
David Alexander says
I am just writing this because some people may not know that Toll House cookies were invented by Ruth Graves Wakefield at the Toll House Inn in Whitman, Massachusetts, in 1930. Mrs. Wakefield said of the cookies: “They should be brown through, and crispy.” So this recipe is not really for a Toll House cookie but delicious. With all the variations, I thought we should remember that Mrs. Wakefield started it all and it’s been snowballing ever since!
Sheryl Granade says
They do not have to be crispy and brown high like a soft chewy chocolate chip cookie
Heather says
This is a super random question – what is the difference between vanilla extract that is brown or vanilla extract that is clear? Iโve always bought the kind that pours out brown and have never noticed a bottle that says clear – how will I know the difference when I buy it? Thank you!
Layne Kangas says
Hi, Heather – clear vanilla is synthetic that is flavored and will be noted on the label. Real vanilla extract will be dark brown.
Heather says
Thank you for the reply! Good to know I will keep an eye out
Kim Schaffer says
These are THE BEST chocolate chip cookie recipe EVER!!!!
Taleinna says
Do you need to refrigerate for the hour before baking them? Or can I bake without putting them in the fridge first?
Layne Kangas says
I would recommend putting them in the fridge first. Enjoy!
Hillary says
Can I refrigerate the dough overnight
Layne Kangas says
Yes, you can. Enjoy!
Sherry says
Wonderful recipes
Ken King says
I often see stirring ingredients with a wooden spoon…..is there a certain reason for using this kind of spoon….or just a personal preference?
I’m an old USMC cook…..having three cook schools under my belt in 1965-66 before my Vietnam tours….at the time our cook-shacks were primitive, to say the least.
I do like your site and will continue to learn even more from chefs.
Layne Kangas says
Hi, Ken – thank you for your service! I think it’s a personal preference for most.