Original Nestle® Toll House Chocolate Chip Cookies

Original Nestle® Toll House Chocolate Chip Cookies

118

"This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk."
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Ingredients

39 m servings 108 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

118
  1. 143 Ratings

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Most helpful positive review

HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH ...

Most helpful critical review

NOT cool. These cookies have the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I should have added more flour than the recipe called for. Maybe they wouldn't be so flat. The chips are e...

HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH ...

I've tried many chocolate chip cookie recipes (especially from this website) and my favorite is still the one on the back of the chocolate chip bag! This is the one I grew up with and the one t...

Really good chocolate chip cookies- perfect with a glass of milk. I did find however I needed to add about 2/3 cup of flour once everything was mixed in or it was too sticky. Really good once ba...

NOT cool. These cookies have the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I should have added more flour than the recipe called for. Maybe they wouldn't be so flat. The chips are e...

Classic chocolate chip cookie recipe. I leave out the nuts when I make it.

I tried everything in the world to get these cookies to not spread. Adding extra flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much diff...

Flavor is ok, but I have gone back and tried these year after year thinking it just must be me, but these cookies are sooooooooo flat once they cool. I quite using this recipe a couple of years...

These cookies are delicious but turn out flat if you use butter. I used Smart Balance and they keep their shape, are better for you and taste great. I also used egg whites instead of eggs.

I love this recipe when anyone else makes it, but when I make it the cookies come out cake-like and puffy rather than chewy. I have tried adding more brown sugar and cutting back on the white s...