Nestle Toll House Cookie Recipe
Did you know Nestle Toll House prints their cookie recipe on their chocolate chip package? Now you can find it here along with my thoughts!
Toll House Cookie Recipe
This is the exact recipe on the back of the Toll House chocolate chip bag! I decided to test it out for you and give you my unfiltered opinion on how they turned out.
So let’s talk about the Nestle chocolate chip cookie recipe. If i’m being perfectly honest (and probably a little bit biased) I like my chocolate chip cookie recipes better. Here’s why: I prefer a cookie with a higher amount of brown sugar to granulated sugar and much more vanilla. I think that flavor profile just works so well! When I make cookies, I typically like to bake at 350° so they stay nice and soft, rather than getting crispy and drying out quickly (as was the case with this recipe). Additionally, this Nestle Toll House cookie recipe spread much more than I usually like.
To summarize: if you’re looking for a cookie recipe that will yield a crispy cookie that spreads quickly – you’ve found it!
Ingredients in Toll House Cookies
- Salted butter, softened – I prefer using salted butter. If you only have unsalted butter, add a pinch of salt to the dough.
- Granulated sugar
- Brown sugar
- Vanilla extract
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Nestle Toll House semi-sweet chocolate morsels
- Chopped nuts (optional) – I omitted the nuts, so as instructed I added an extra 2 tbsp of flour.
How to Make Nestle Chocolate Chip Cookies
- Preheat oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until combined.
- Add the eggs one at a time, mixing until thoroughly incorporated.
- Next, add the vanilla and mix well.
- Add the flour, baking soda and salt, mixing until a soft dough forms.
- Add in the chocolate morsels and nuts (if using), mix until evenly distributed.
- Drop 1 tbsp rounds of dough on an ungreased cookie sheet.
- Bake at 375° F for 7-9 minutes or until golden brown on the edges.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire cooling rack to cool.
- Enjoy!
What nuts can I add to this recipe?
You don’t have to add nuts to this recipe, but you absolutely can! I personally like adding pecans or walnuts. I found that this recipe still spread plenty with the extra 2 tbsp of flour, so I wouldn’t suggest leaving that out if using the nuts
How should I store Toll House cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Better Chocolate Chip Cookie Recipes
Nestle Toll House Cookie Recipe
Ingredients
- 1 cup (222g) salted butter, softened
- 3/4 cup (173g) granulated sugar
- 3/4 cup (185g) packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cup + 2 tbsp (342g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups (400g) nestle toll house semi-sweet chocolate morsels
- 1 cup (120g) chopped nuts (optional)
Instructions
- Preheat the oven to 375° F (190°C).
- Cream together the butter and sugars in either a large bowl with an electric hand mixer or with a stand mixer.1 cup (222g) salted butter, softened, 3/4 cup (173g) granulated sugar, 3/4 cup (185g) packed brown sugar
- Add the eggs one at a time, mixing until thoroughly incorporated. Add the vanilla and mix well.2 eggs, 1 tsp vanilla extract
- Add the flour, baking soda and salt, mixing until a soft dough forms.2 1/4 cup + 2 tbsp (342g) all-purpose flour, 1 tsp baking soda, 1 tsp salt
- Add in the chocolate morsels and nuts (if using), mix until evenly distributed.2 cups (400g) nestle toll house semi-sweet chocolate morsels, 1 cup (120g) chopped nuts (optional)
- Drop 1 tbsp rounds of dough on an ungreased cookie sheet.
- Bake at 375°F (190°C) F for 7-9 minutes or until golden brown on the edges.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a wire cooling rack to cool.
- Enjoy!
Good review Karli.
I remember that my brother’s mother in law years ago made very good Toll House Chocolate Chip Cookies. I remember asking her how she made them so good. She said she always put the cookie dough in the refrigerator before baking the cookies.
Your cookie recipes are all very good. I like that you use more brown sugar and vanilla.
Thank you, Carol
My kids love these cookies, and I’m so happy to find this recipe with the ingredients. I have purchased the package of chocolate chips but I can’t read the amount of the brown and white sugar to add, even with my glasses 😳
My cookies came out perfectly! The extra 2 T of flour made a difference in texture.Thank you!
Why did it seem like mine just melted? I followed the recipe step by step ☹️
Mines did the same today when I made them so disappointed
I prefer to add 1/2t each soda and baking powder.
I make mine with 1/2 cup butter and 1/2 cup Crisco. They turn out bendy at 9 minutes, crispy and brown at 11 min. Sometimes I add pieces of crushed heath bar- 1 cup and only 1/2 cup of chips. Those are everyone’s favorites.
My mom uses vegetable oil instead of butter and they are so so sooooo good!
This is my go to chocolate chip cookie recipe. Highly recommend.
Followed recipe to a T, except substituted 60% cocoa Ghirardelli semisweet chocolate chips. My hubby loved these! Definitely a keeper recipe!
they turned out perfect! my favorite recipe!!!
My cookies melted each time I have tried this recipe very disappointed.
the recipe is the same (other than the 2 tbsp of flour, which you only add if you don’t include nuts), but the cooking time is wrong. 8 minutes in, the cookies have flattened and covered the entire tray (i put them too close together so that’s on me), but the cooking time is wrong. i believe the original is 12 minutes at either 350 or 375. please update this
it depends how you like your cookies. We like ours slightly crispy on the edges but chewy and soft everywhere else. i do 8 minutes in the oven. then pull them out and let them sit on the cookoe sheet an additional 3 min before putting them on the cooling rack. perfecto!
Everyone’s oven is different, 8 minutes was perfect for mine. No need to update recipe.