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The Best Nestle Toll House Cookie Recipe. How to make the classic Nestle Chocolate Chip Cookie Recipe. This is one of the most popular soft chocolate chip cookie recipes in the world!
As soon as I could stand on a stool, I was making chocolate chip cookies.
My Mom would bring out her large yellow bowl and I knew it was time to make a batch of homemade chocolate chip cookies.
We always made the Toll House cookie recipe on the back of the bright yellow bag and it began my love for chocolate chip cookies. They are the quintessential classic chocolate chip cookie.
My Mom is quite the baker and I will never forget running in the door from school and smelling fresh chocolate chip cookies baking in the oven. It was my favorite scent ever!
This Nestle cookie recipe is so reminiscent of my childhood. Did you eat Nestle Toll House cookies growing up? Today is National Chocolate Chip Cookie Day so let’s celebrate it by making some soft and chewy chocolate chip cookies!
Nestle Toll House Chocolate Chip Cookie History:
“It all started back in 1939. Ruth Wakefield, who ran the successful Toll House restaurant in Whitman, Massachusetts, was mixing a batch of cookies when she decided to add broken pieces of NestlĂ© Semi-Sweet chocolate into the recipe expecting the chocolate to melt. Instead, the semi-sweet bits held their shape and softened to a delicate creamy texture and the chocolate chip cookie was born.
Ruth’s ‘Toll House Crunch Cookie’ recipe was published in a Boston newspaper and her invention of the chocolate chip cookie quickly became the most popular cookie of all-time.”
What do I love about Nestle Toll House Cookie Recipe:
- It has the perfect balance of butter and flour which creates a chewy center and slightly crisp edges.
- It has an abundance of chocolate. The semi-sweet morsels melt beautifully in the cookie so you get that melted chocolate in every single bite.
- These are the perfect soft chocolate chip cookies and the most classic chocolate chip cookie recipe that melts in your mouth!
Toll House Cookie Ingredients:
These Toll House Cookies Recipe call for only 10 ingredients.
- Butter — use softened butter to make it easier to cream together with the sugars
- Brown Sugar — use light golden brown sugar
- Sugar — use granulated sugar
- Eggs — use large eggs
- Vanilla Extract — I suggest using a pure vanilla extract
- Flour — use all-purpose flour
- Baking Soda — this helps the cookies to rise while baking
- Salt — this gives the chocolate chip cookies flavor
- Nestle Toll House Semi-Sweet Chocolate Morsels
- Nuts (optional) — this is optional depending on preference. If you don’t use nuts, you may add 1 to 2 Tablespoons of flour to the dough.
Nestle Toll House Cookie Recipe Instructions:
This is the easiest chocolate chip cookie recipe and is always a classic!
- Preheat oven to 375 degrees. In a bowl, stir together dry ingredients.
- In a mixing bowl, beat butter, brown sugar, sugar, and vanilla extract until creamy, which takes about 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
Fold in flour and stir together. Do not overmix or it will create too much gluten, which will result in a tough cookie!
Stir in chocolate morsels and nuts, if using nuts.
Drop onto parchment paper lined baking sheets by rounded tablespoon. I suggest using light-colored baking sheets.
Bake for 9 to 11 minutes or until a light golden brown color. Do not overbake as the cookies will set up after being removed from the oven.
Cool on the baking sheet for 2 minutes and then remove to wire racks to cool completely.
Q & A and Baking Tips:
What to do if your cookies are coming out too flat?
There are a few reasons why your cookies may be too flat. I will share some suggestions:
- There may not be enough flour in the cookie dough. Make sure to measure the flour correctly. Use the dip and sweep method. The dip and sweep method is done by dipping your measuring cup into the flour and taking a knife and lightly running it along the measuring cup to make it even. The most important tip is to NOT press down or compress the flour. This will result in too much flour.
- The butter may be too soft. Many cookie recipes call for “softened” butter, which can be a confusing term. How soft? The butter should be left out at room temperature for about 30 minutes to 1 hour. If you want a quicker method, I suggest placing the butter in the microwave for about 7-8 seconds. You should be able to leave a slight indent in the butter with your finger.
- You are baking on hot baking sheets. It is important to not bake cookies on hot baking sheets or it will make the butter melt, which will result in the dough spreading too much when baked. If you are baking multiple batches, wash your baking sheet in cool water or place ice on the baking sheet to cool it down.
- Cookies may be placed too close together. Space the cookies at least two-inches apart as it allows the air to properly circulate around the cookies and evenly bake the cookies. If your cookies run together after baking, take a small spatula to separate them and shape each one into a circle.
What if my cookies are too brown or burnt?
- You may be baking your cookies for too long. The rule of thumb in baking is that it is better to underbake a cookie rather than overbake a cookie. The cookies will continue to bake on the hot cookie sheet once you remove the cookies from the oven. It is better to pull the cookies out of the oven before they look completely baked.Â
- Make sure you are using a heavy, light-colored baking sheet. Dark, thin baking sheets will attract too much heat and the cookies will burn on the bottom before they are fully baked in the center. I suggest using light-colored baking sheets for even baking.
- Check your oven temperature. Your oven may be running too hot which is burning your cookies.
How do I know when cookies are done baking?
Since oven temperatures can vary, the baking time listed in a recipe is only a guide. Check the cookies 2 minutes before the listed baking time, to check for doneness.
High Altitude Chocolate Chip Cookie Recipe Tips:
For high altitude baking, increase flour to 2 1/2 cups. Add 2 teaspoons of water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Reduce baking time and bake cookies for 8-10 minutes.
Most Popular Chocolate Chip Cookie Recipes:
If you love chocolate chip cookie recipes, check out my most popular, viral chocolate chip cookie recipes…
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Nestle Toll House Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (2 sticks) Butter (softened)
- 3/4 cup Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 2 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup Chopped Nuts * (OPTIONAL)
Instructions
- Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, and salt.
- In a large mixing bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy, about 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Fold in flour mixture gradually. Stir in chocolate morsels and nuts (if using).
- Drop onto ungreased light colored baking sheets by rounded tablespoon. Bake for 9 to 11 minutes or until a light golden brown color. Watch carefully as it is better to underbake slightly as the cookies will continue to bake once removed from the oven.
- Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM!
The yummiest cookie recipe!! So buttery and amazing I ATE FIVE!
These cookies are SOO GOOD!
This does not make very many cookies and we eat a lot of cookies at our house. Would they be just as good making them smaller?
Thanks, I love your recipes.
Elaine
Such a classic yummy recipe!!
Melissa, did you know that Ruth Wakefield did not give Nestles her entire recipe? This is well documented in many publications. She left out 1 teaspoon of water for every 6oz. of chocolate chips, to be added with the vanilla. Believe it or not, it makes a difference. When younger this is the only CCC recipe I used, then branched out later on. Every recipe of yours have been a hit for me. I have committed only a few times.
Give the water a try sometime, and thank you for your hard work.
Thank you for including tips for high altitude baking. For those of us at a mile high (and over) it makes quite a difference. Appreciate the added info!
No problem, Judy! I’m glad that you were able to use it. Thanks for the comment!
WOW!!! can you believe this?? I just made two batches of these cookies last night to take to work today. They were a hit of course, everyone love chocolate chip cookies. They are my least favorite but I still eat them when i make then….Nothing like the oldies but goodies…..
Pretty simple recipe I just add cinnamon whiskey for fun ,1/4 cup of it.