Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 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 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Directions, Reviews, Nutrition
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 for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Preheat oven to 350° F. 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 wax 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 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.
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Toll House Choco Chip Cookies
I am a teacher of the culinary arts in a parochial high school. This is the ONLY recipe I teach to my students for Chocolate Chip Cookies. It is the BEST.
A tried and true recipe
This has always been my go-to recipe for chocolate chip cookies. I change the recipe by using 1/2 cup white sugar, 1 cup brown sugar, and 2 tsp of homemade pure vanilla. I also use a mixture of milk, semi-sweet, and dark chocolate chips. Most of the time I omits the nuts, but when I use them it's either pecans or walnuts.
My son is 30 years old and all he wanted for Christmas was for me to bake and ship him these cookies. While this is hands down the best recipe, I made a tiny variation this year: half semi-sweet and half dark chocolate chips and 2 tsp of vanilla. Incredible!
This recipe my niece really likes
I haven't even made them yet and I'm already excited:P
Serving Size: 1/5 of Recipe
Servings Per Recipe: 5
- Amount Per Serving
- Calories: 110
- Calories from Fat: 60
- Total Fat: 7g (10% of DV)
- Saturated Fat: 3.5g (17% of DV)
- Cholesterol: 15mg (5% of DV)
- Sodium: 85mg (4% of DV)
- Carbohydrates: 14g (5% of DV)
- Dietary Fiber: 1g (3% of DV)
- Sugars: 10g
- Protein: 2g
- 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.