Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies

Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies

In this recipe:

based on 31 reviews
This Looks YUMMY!
10 min.
20 min.
60 cookies (5 dozen)

Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies will be perfect whether you prepare this classic as a pan cookie, refrigerated cookie or drop cookie.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter or margarine
  • 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® Semi-Sweet Chocolate Chunks
  • 1 cup chopped nuts
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PREHEAT oven to 375º 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 chunks 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.

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.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add teaspoons water with the flour; 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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Best Cookies

These are the best cookies I have ever had. When I made them for the first time, my whole family loved them. I recommend this recipe to anyone who loves chocolate chip cookies.

- Danielle Glover from

just a small change...

This is a wonderful recipe, but made better by using half butter and half margarine instead...just seemed to give the cookies a crisp oustside, but very moist middle...SOOO good!!

- Jennifer Jeffers from San Dimas, CA

Best Cookie Recipe Ever

Just like everyone else, I have been making these cookies for a lifetime. My secret is to make sure the creamed ingredients are mixed thoroughly. I am not sure what life would be without Toll House Cookies!

- Tracy VanBeek from O fallon, MO

how to make them chewier

I've been making toll house cookies for about 35 years and I've learned that you get a chewier cookie when you: a) use margarine, not butter (butter gives a richer flavor, but a crunchier texture); b) add in a couple tablespoons of extra flour. I'm from a 100% butter family so this doesn't come naturally to me, but believe me, it makes a difference. I've made them thousands of times, with marg, butter, and vegetable shortening.

- Ellen Peebles from Brookline, MA

Best of the Best

I have been making these cookies for the last 20 years and they are always excellent! They are chewy and rich in flavor. I love adding the walnuts for added flavor. I often make 2 batches and keep one in the freezer for those last minute cookie cravings.


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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 (9% 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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