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Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies

Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies
Makes:
60 Cookies (5 dozen)
Prep Time:
15
minutes
Total Time:
24
minutes
Low Calorie
based on
38 reviews
Try Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies. You'll love this traditional American cookie with a Milk Chocolate twist!

In this recipe:


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Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1 cup chopped nuts

Directions:

PREHEAT oven to 375° F.

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.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into 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 until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° 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.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet)
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375° F.: drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.


Reviews:

Review This Recipe
  •  Star(s)

    okay...

    Amanda Bruner from Nacogdoches, TX

    Though they tasted pretty good, I was disappointed with these cookies. I don't know what I did wrong, but they looked burned (even though they weren't) and when I baked them for a little less time so that they did not look burned, the centers weren't done. They weren't very attractive, but again, they tasted okay.

  •  Star(s)

    Classics are always the best

    Rachel Mach from Hartselle, AL

    My family absolutely LOVES these cookies. I have to bake them at least once every two weeks or else I've got a bunch of rabid people wanting chocolate! I usually substitute the baking soda for baking powder, though, because the cookies are fluffier .

  •  Star(s)

    DELICIOUS!

    Jenn Parker from shrewsbury, PA

    My mom always made these for me, now I make for my children. I subsitute Crisco for the butter..it makes a great crisp cookie. I love them!!

  •  Star(s)

    Last minute cookout

    Donita Davis from STILLMAN VALLEY, IL

    A group of friends decided to throw together a cookout and I decided to put these in the oven as I was preparing other food. I made these in bars and everyone loved them. This recipe was so easy.

  •  Star(s)

    Hmm Hmm Good

    N CHESSON from

    The recipe is quick and easy. I added more chocolate morsels. The cookies were delicious. Everybody loved them.

  •  Star(s)

    Love them!

    Harriet Cutler from MANCHESTER, NH

    I love milk chocolate and this to me is so much better than the semi sweet which I love to. I now have a new favorite chocolate chip cookie!

  •  Star(s)

    YUMMY!!!

    Heather Meatte from Fenton, MO

    My husband couldn't stop eating the cookies. They were so good I had to make more two days later.

  •  Star(s)

    UMM UMMM UMMMM!!!!

    joel tedder from FORT DODGE, IA

    These are some of the best cookies I have ever made. And using the milk chocolate, was an extra bonus.

  •  Star(s)

    Original Nestle' Toll House cookies

    Amy Jajliardo from Bossier City, LA

    I just LOVE these cookies! I make them so often that I've begun to play a little with the recipe (raspberry flavored coffee syrup in place of vanilla, different flavors of chips or mixed chips) This is a wonderful "old standby" (cuz I remember eating these as a little girl!)

  •  Star(s)

    Milk Chocolate Morsel Cookies

    ROSEMARIE Rife from SPENCERPORT, NY

    They were very good and easy for my daughter to make. We would make these again!

  •  Star(s)

    Yummy, Yummy, Yummy

    BEVERLEY KNIGHT from ORLANDO, FL

    I have been making this recipe since I was a little girl. Every time I want chocolate chip cookies I turn to this recipe. I love it!

  •  Star(s)

    Absolutely Delicious!!!

    Chinwe from El Paso, TX

    These cookies where absolutely delicious!!!!!!!! When I made them for my family, everyone loved them, INCLUDING my husband who does not have a very big sweet tooth. These cookies prove to you and the world that tollhouse is the very best!!! This is definitely going to be a family recipe.

  •  Star(s)

    Different Taste, all aaround yumilicous!

    Anna Zorn from Elgin, CT

    I usually make Mrs. Field's recipe for chocolate chip cookies, but I decided to try this one for comparison. The cookies come out a nice golden color, and taste only slightly dry. They're great cookies!

  •  Star(s)

    yum!

    Monica Small from

    I make these cookies at least 20 times a year. Everybody in my family LOVES them! I make them without nuts. They're delicious! Add about an equal amount of toffee bits as chocolate chips and they're even better!

  •  Star(s)

    Nutless Milk Chocolate Chip Cookies

    Bobby Smoller from Jericho, NY

    Made these cookies without the nuts & with milk chocolate and they were a great hit. Both kids & adults who do not like nuts loved these.

  •  Star(s)

    Family favorite

    Kim Castillo from Goshen, IN

    This is the only chocolate chip cookie my picky family will eat. My husband loves them with no chips and my son loves them with a mix of chocolate and peanut butter chips. This recipe never leaves my counter. It is always out.

  •  Star(s)

    Excellent

    kelly land from hamilton, OH

    Every time I make these cookies I travel back to my childhood. I love these cookies so simply and tasty

  •  Star(s)

    The batter makes this recipe

    Charlie Cameron from Ironton, OH

    I have found that the Tollhouse batter makes the perfect batter for any kind of cookie, not just the original Tollhouse Chocolate Chips. You can use every chip made and come up with a bunch of combinations. We like cinnamon chips with oatmeal and raisin in the batter.

  •  Star(s)

    Great

    Lynette Bacon from

    I love these, make them all the time.

  •  Star(s)

    Classic

    Myra Mishkin from Cherry Hill, NJ

    This is such a classic and a lovable one at that! I make them every year several times a year for my kids!!!! MMM..MMMM...MMM

  •  Star(s)

    Yummi cookies

    tashanna wilkins from washington, DC

    This recipe is excellent just like the cookies. My family absolutely loves them. This recipe just proves in one of many ways that NESTLE MAKES THE VERY BEST!!

  •  Star(s)

    TOLL HOUSE MILK CHOCOLATE MORSEL COOKIES

    pat pasi from harrington park, NJ

    VERY EASY...FUN TO MAKE WITH THE KIDS THEY LOVED THEM!!!!

  •  Star(s)

    Original Nestle Toll House Milk Chocolate Cookies

    Cynthia Dutil from , Augusta, ME

    These are delicious cookies. I have used this recipe many times.

  •  Star(s)

    Yummy

    Patty D. from Phelan, CA

    The cookies were easy to make and are delicious. they were a big hit at a community activity.

  •  Star(s)

    MMMMMMMMMMMMM So Good!!!!!!!!!

    Tammy Mayo from Chula Vista, CA

    I make these for my family and they love them. My husband is extra nice to me when I bake them lol.

  •  Star(s)

    Original Nestle Toll House Milk Chocolate Morsel

    Suzanne Tagan from Torrington, CT

    Love this recipe. It's easy to make & the best part is you get to ENJOY them. Nothing beats these warm and gooey cookies.

  •  Star(s)

    So Easy

    Janet Cook from Vincennes, IN

    I follow the pan cookie variation and nothing could be easier! We like Toll House cookies so much that someone in the family always brings them to every family gathering. A hint: do not over bake for yummy results!!!

  •  Star(s)

    great cookies

    Tori Basso from

    These were great cookies. My sister and i loved them.

  •  Star(s)

    Better than regular chocolate chip

    Jennifer Kopmeyer from Yuma, AZ

    I recently made these for company. I got a lot of comments how they were better because of the milk chocolate chips than any-other made with semi-sweet chips. It's a keeper!

  •  Star(s)

    Ok

    ej from

    The taste of the cookies were good, but the appearance wasn't too pleasing. I find the color too dark and the texture was too cakey for me. Did I do anything wrong in the process?

  •  Star(s)

    Traditional Cookie

    Susan Chipman from Bend, OR

    This is the tried and true cookie recipe that most everyone I know uses.

  •  Star(s)

    Heaven's in a Cookie

    nashoba nimsey from Anadarko, OK

    I love these cookies! They are so quick to make, and they sold really well at my son's fundraiser. These cookies are so easy that I can make a batch of milk chocolate for me and semi-sweet for my husband in no time flat. I also love how they will keep for a day or two, nice and soft, until they are all gone.

  •  Star(s)

    Original Nestle Toll House Milk Choc Morsel Cookie

    loretta koeppen from rockwell city, IA

    I always make this receipe for chocolate chip cookies, my family doesn't like any other kind.

  •  Star(s)

    Sooooo Good!!

    James Ganzermiller from Baltimore, MD

    These cookies are sooooo good this way but for a change of pace I like to use this recipe without the chocolate chips. Kind of like when you are at the bottom of the bowl and there are no chips left and you have to scrape the sides to get the last of the dough out. This is definitely one of my favorites.

  •  Star(s)

    so goood

    Theresa Adkins from New Knoxville, OH

    I love the taste of milk chocolate,and Nestle's is the best for baking.Just wish they made mini milk chocolate ones.

  •  Star(s)

    DELICIOUS!

    CAITLIN LI from IRVINE, CA

    I followed the suggestion from a previous review and sure enough, more flour and less butter equals nice fat cookies! Yum!

  •  Star(s)

    Review for Original Nestle Toll House Milk Chocolate Morsel Cookies

    Ann-Marie H. from Athol, MA, USA

    If you add an extra 1\4 cup of flour and only use 1 1\2 sticks of butter instead of two sticks and chill your dough, you will get nice fat cookies!!! UMMMY

  •  Star(s)

    Review for Original Nestle Toll House Milk Chocolate Morsel Cookies

    Ann Risler from St. Petersburg, FL, USA

    These are the best. Mrs. Whatever cannot compete. I think the secret to making these really exceptional is the quality of vanilla extract used. Let's face it -- everyone makes Tollhouse cookies, but when people taste mine, they nearly swoon. And I think it's the extract that I use 'cause everything else is the same as anyone else. Also I use a little more than the recipe calls for.

Nutrition Facts

Serving Size: 1/60 of recipe

Servings Per Recipe: 60 

  • Calories: 110
  • Calories from Fat: 60
  • Total Fat: 6g (10% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 85mg (4% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 8g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

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

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Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 1 cup chopped nuts

 

Directions

PREHEAT oven to 375° F.

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.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets on wire racks for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into 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 until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° 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.

*May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet)
Increase flour to 2 1/2 cups. Add 2 teaspoons water with the flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375° F.: drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

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