Recipe by NESTLE® TOLL HOUSE®
"A stylish cookie - make sure you eat one right out of the oven!"
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2 1/4 cups
NESTLE® TOLL HOUSE® Baking Cocoa
butter or margarine, softened
packed brown sugar
1 (12 ounce) package
NESTLE® TOLL HOUSE® Premier White Morsels
These cookies are excellent. The first batch I made, I let the butter soften too much before using and the bottoms came out charred. When I tried it a second time, I made sure to use firmer butter and they turned out perfect. I rolled them into round balls before baking and they didn't spread out as much as the first time. The second batch was a definite hit with everyone who tried them!
These cookies were dry and cake-like, not chewy like the ones you get at a baker. I used butterscotch chips instead of white choc. chips and the flavor combination was good, but I didn't like the texture of it. I'm still hunting for bakery-perfect chocolate cookie.
These were excellent.. I followed the recipe exactly (except I used Hershey's Cocoa powder... because that was what I had on hand). I cooked for nine minutes, and they were just perfect. I will definitely make these again.
My oldest son and I made this about an hour ago, but only a half recipe. I don't know where Nestle gets their numbers from, I was only able to get 18 largeish cookies from one halved recipe. We made no changes or substitutions. We didn't chill the dough, like I normally would have with a cookie recipe that calls for butter which is why I think my cookies spread a little more than usual. 350* for eleven minutes was just right. These turned out nicely, even if they were quite thin. Next time, I'd chill the dough before baking. My son and I were both impatient to see the end product. I think I'd use a whole teaspoon of vanilla next time for a half recipe instead of a half teaspoon.
The family said that these were really yummy and went back for seconds straight away. The only thing that you have to watch is that the cookies don't get burnt as I made about 4-5 trays of them and one of them I had to chuck out as within the space of 1-2 extra mins cooking time they went black around the edges on the bottom.
These cookies turned out great. The dough was more stiff than regular chocolate chip cookie dough. They hardly spread and I did pull them as soon as the tops looked set and were just starting to crack which I think helped make them more moist and chewy. I did have to bake a little longer than specified but I have come to expect that since I bake on stoneware. I had no problems with the cookies burning like some others mentioned. I think if you were to leave them in until they look done they would be overcooked and possibly burned. The only change I made was to use mint chocolate chips in place of the vanilla but I think those would be fantastic as well.
Great basic chocolate cookie recipe! I used mint chips and the cookies were absolutely DIVINE!!!
i made these for my boyfriend on valentine's day. he loved them so much, he refused to share them with anybody. according to him, it's the best thing i've ever baked.
my mom made this with melted butter, and the cookie dough spread when baking. they were still good, but very flat. when i made them, i made sure that i was able to hold the butter with two fingers without it falling apart. the cookies came out a lot better looking, and more delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Toll House(R) White Chip Chocolate Cookies
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 45
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