Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies

Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies

In this recipe:

based on 38 reviews
This Looks YUMMY!
2
15 min.
prep
24 min.
total
60 Cookies (5 dozen)

Try Original NESTLÉ® TOLL HOUSE® Milk Chocolate Morsel Cookies. You'll love this traditional American cookie with a Milk Chocolate twist!

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
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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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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.

- Amanda Bruner from Nacogdoches, TX

Classics are always the best

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 .

- Rachel Mach from Hartselle, AL

DELICIOUS!

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!!

- Jenn Parker from shrewsbury, PA

Last minute cookout

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.

- Donita Davis from STILLMAN VALLEY, IL

Hmm Hmm Good

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

- N CHESSON from

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Nutrition Facts

Serving Size: 1/60 of Recipe

Servings Per Recipe: 60

  • Amount Per Serving
  • 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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