Original Nestle® Toll House® Chocolate Chip Cookies

Original Nestle® Toll House® Chocolate Chip Cookies

534

"Get your glass of ice cold milk ready! Each cookie, loaded with chocolate chips and nuts, is a treat worthy of dunking. Try them as pan cookies, cut into brownie-like squares."
Saved
Save
I Made it Rate it Share Print

Ingredients

27 m servings 108 cals
Serving size has been adjusted!

Original recipe yields 60 servings

Adjust

Nutrition

  • Calories:
  • 108 kcal
  • 5%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

534
  1. 736 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips.

Most helpful critical review

Apologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am ...

Classic recipe! One trick to prevent the cookies from being crisp and flat, mix in a small package of instant vanilla pudding to the batter before adding the chips.

HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 ts...

This has been the recipe my family has used since I was little, however when it came time for me to make them they always came out flat. By suggestion of my sister in law what I did was used Bak...

This is my family's absolute favorite cookie. I always double the recipe and keep the dough handy in my freezer. I do have a few recommendations: 1) Use only half the amount of salt. 2) Use ...

I didn't have any flour, so I used breadcrumbs. I hate salt, so I put in chili powder. Butter is fattening--I substituted unflavored gelatin. I didn't have chocolate chips either, so I used gro...

My favourite chocolate chip cookie - they turn out moist and chewy. I use slightly less nuts, underbake by about a minute to ensure maximum chewiness, and refrigerate the batter for about 15 mi...

Apologies to all you 5-star-givers out there, but there is something wrong with this recipe. The batter liquifies during baking, resulting in cookies that are paper-thin and unappetizing. I am ...

Hi, I'm from germany. Since I was an exchange student in Canada I just love chocolate chip cookies. I always was disappointed when I bought some at the coffee shop, they just didn't taste like "...

How could this ever be rated below a 5? :)