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Original Nestle® Toll House Chocolate Chip Cookies

SUBMITTED BY: Nestle®

"This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk."
RECIPE RATING:
The reviewer gave this recipe 37 stars. This recipe average a 4.5 star rating.
Read Reviews (32)
PREP TIME  15 Min
COOK TIME  9 Min
READY IN  39 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

FOOTNOTES

  • * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  • PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
  • SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  • FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
  • Photograph is exclusive property of Publications International, LTD.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by Robin
I've tried many chocolate chip cookie recipes (especially from this website) and my favorite... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2008 by Chef Joy
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 14, 2008 by busygirl
Really good chocolate chip cookies- perfect with a glass of milk. I did find however I needed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2008 by Sierra Pika
These cookies are delicious but turn out flat if you use butter. I used Smart Balance and... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by jojojomama
NOT cool. These cookies have the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2008 by SWEETJAM
My 13 year old daughter just made a batch of these. She asked for the milk chocolate chips... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by AllyB
These cookies will always be the best!! I always make mine a LITTLE different.. I used 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2008 by ILove2Ck
Crisp edges, chewy bendy middles, these are the BEST chocolate chip cookie ever! I've made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 13, 2008 by Sara