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!
Slight deviation to the standard recipe is to split the butter ingredient to 1/2 butter and 1/2 Crisco shortening.
Great tip!
why half butter and half crisco shortening
My grandma always made chocolate chip cookies that were crunchy and not soft in the middle I want to get a recipe that does that she took here recipe to the graves d I e been trying to duplicate it for years but have failed. Can anyone help me out?
I prefer soft cookies. But, one time I stirred the ingredients by hand, instead of with the mixer, and they turned out crunchy. So I don’t mix by hand anymore. Not sure if that’s the reason they weren’t soft.
My grandma did the same thing and I found out that she stirred dry ingredients together before adding wet ingredients. Nice and crunchy, perfect for drinking in milk.
Chill the cookie dough before scooping out onto cool pan to keep them from spreading too thin. I use a tablespoon ice cream scoop and never put dough on a warm pan. I like a thicker, chewy cookie.
Love it❤️ so good! I’ve made it so many time
how do i make thicker cookies
Increase the flour to butter ratio or you can try to increase the temp of the oven.
Lately, for better accuracy, I have been weighing by grams instead of measuring by cups so I was pleased to see your recipes give both.
According to my conversion charts your grams are quite different than mine.
Am I using the wrong conversion charts?
Hi Linda! Ironically, there are different standards for metric measurements. I closely align with the Ina Garten standard.
Yes I do know they print the recipe on the bag of chips, HOWEVER, it is so damn small, I cannot read it without a magnifying glass which gets sticky every time you pick it up. Come on, print it so old grandmas can see it! young people with good eyesight don’t bother to bake!! By the way, this is not the only thing we oldsters can’t see. Medicine bottles are ridiculous as are any instructions on many many things.
The best ever!!!! I take them out of the oven before they’re done and they remain done but soft. Been making them forever. I use Nestles milk chocolate chips.
Was a perfect copy to the taste of the toll house cookies of old.
The recipe was easy to follow and tasted great! They remained soft, even hours later. My family devoured them within 2 days!