Original Nestle® Toll House Chocolate Chip Cookies Recipe - Allrecipes.com
Original Nestle(R) Toll House Chocolate Chip Cookies Recipe
  • READY IN 39 mins

Original Nestle® Toll House Chocolate Chip Cookies

Recipe by  

"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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  • PREP

    15 mins
  • COOK

    9 mins

    39 mins


  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.
Kitchen-Friendly View


  • * 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 More Reviews

Most Helpful Positive Review
Dec 31, 2008

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 BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness!

Most Helpful Critical Review
Oct 02, 2008

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 elevated above the rest of the cookie. This is bad. I will NEVER make these again! Try "Best Chocolate Chip cookies" those are my all time FAVORITES! These are just not cool.

Sep 13, 2008

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 that I love. I do make one modification. I use 1/2 cup butter and 1/2 cup butter flavored shortening to keep them puffy.

Sep 14, 2008

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 baked.

Oct 04, 2010

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

Dec 31, 2008

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 difference. Then...I saw an article in the Sunday paper about why I was having trouble. This recipe was developed in the 1930s and flour was milled differently back then. If you use a heavier bread flour and chill the dough for at least 24 hours you'll have the best cookies ever! My husband raves about my chocolate chip cookies and so does everyone else who has them. It'll be our little secret---ssshhhh!

Oct 14, 2008

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 ago because I got tired of wasting my time and ingredients. If you like fluffy and chewy chocolate chip cookies - this is definitely NOT the recipe for you. I am still in search of the perfect cc cookie recipe!

Oct 07, 2008

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.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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