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!
I guess I don’t know how to read recipes because it said
2 1/4 cup all purpose flour and I was like huh that doesn’t seem like a lot of flour…and guess what it wasn’t sonic had to add more it may just be my error but I think that needs to be fixed.
Me too! I initially put 2 and 1/4 but then I started questioning did they mean 2 of 1/4 cups. Now the cookies looking crazy lol
That’s how a normal recipe is written.
2 1/4 cups means two and one forth cups of flour
I grew up adding a bit of extra flour to our chocolate chip cookies, so these tasted like Mom’s cookies. I baked ours at 350° for 11 minutes, and they came out soft and chewy. Delicious!!
How many in one patch
36 cookies!
I just add a cup of oats instead of nuts and works well every time… BTW I think we all know this recipe is on the nestle toll house chocolate chip bag, but that’s not the bag of chips you bought, now is it. lol
My favorite chocolate chip cookie recipe ever!
I must be blind or not reading everything carefully, but, since you mentioned that you like your chocolate chip cookie recipe better than this one, what is your recipe? Please post. Thanks.
Hi Lottie! Here is my favorite Chocolate Chip Cookie Recipe: https://cookiesfordays.com/chocolate-chip-cookie-recipe/
Great recipe. The only thing that’s different is that I got 60 cookies rather than 36. Mine must be smaller.
The original recipe for Toll House cookies makes 5 dozen (60) cookies. I believe it stated to make them teaspoon size.
I noticed Karli likes bigger cookies… me too!
Most of her recipes say to scoop the cookies balls 2 to 2 1/2 Tablespoons, when putting on the baking pan, prior to baking. Karli usually recommends a #40 or a #50 Cookie scoop.
My favorite Cookie recipe by Karli is her own creation ” The best Chocolate Chip Cookies” and that’s no lie, they are incredible and they stay soft and chewy. My husband recently fell asleep in front of our TV with a glass of milk and a platter of fresh baked “Best C. C. cookies”. It was 11:30 pm and I had already gone to bed. When dear ole hubby woke up at 7 am, he thought “Oh man, I ruined the cookies darn it” but nope… they had been uncovered sitting out on the coffee table for hours and didn’t get hard or dried out. The cookies honestly tasted the same and had the same softness.
I really think that they tasted even better, the 2nd day.
Her recipe is all I use, they have the best flavor, hands down, and the ingredients are the same ingredients as the Toll House, but it’s the amounts that are different. I truly appreciate the 6 years Karli spent on her ” Best Chocolate Chip Cookie” recipe.
I remember the 1st time I made them. After I mixed the dough and stirred the morsels in I tasted the dough and WOW I could taste the difference and I thought to myself “It can’t get any better than this!”.
THANK YOU KARLI ❤️🍪🥛
Carolyn, thank you so much for sharing! I am so thrilled to hear you love them!
I have always added extra vanilla and brown sugar to this recipe, too. I forgot the pointer about the extra flour, but I’m pretty sure my mom did that. I think that’s why the texture of my cookies changed. I’m going to try one of your other recommended recipes. Thanks for this!
If you are only a fan of cookies that are soft and remain like cookie dough when cooked, you won’t like these. If you like crispy, buttery cookies that are soft in the middle and cooked and crispy on the edges, you’ll love these. They actually taste like a cooked cookie and not undercooked cookie dough. So tired of THAT trend. Thanks for posting the recipe!
I make these cookies with a couple of changes. I substitute the butter for one bar of Crisco. They don’t spread out like the butter ones. I also remove them at 9 minutes and let them rest on the cookie sheet for an extra minute. My mother made them like this and my family loves them!
Love these tweaks – I’ll have to give them a try!