This classic Nestle Toll House Cookie Recipe bakes them up just like the original!
These iconic cookies are chewy on the inside and crisp on the outside. They’re the perfect buttery-flavored chocolate chip cookies!
Chocolate chip cookies are a world-famous treat for a reason and this is a favorite recipe that has been loved by millions!
What Are Toll House Cookies?
- In the 1930s, Ruth Wakefield ran the Toll House restaraunt in Whitman, Massachusetts. Under this name, she created a cookie legend by adding chopped chocolate to her cookie dough and the rest is history.
- This is the iconic Nestlé chocolate chip cookie recipe that has been around 80 years. It’s one we grew up on and has been handed down generation after generation.
- Just like grandma, mom, and now everyone can bake these cookies!
- Double up the original recipe and get the same, perfect results. You can never have too many chocolate chip cookies! Serve with some refreshing Homemade Lemonade, or some Whipped Coffee (Dalgona).
Ingredients & Variations
The ingredients for this recipe stay true to the original Nestle toll house cookie recipe.
DOUGH Basic chocolate chip cookies are made with kitchen basics. Switch out half of the butter with half shortening for cookies with a crispy rim and a chewy texture.
- butter
- white sugar & dark or light brown sugar
- flour
- eggs
- and a splash of vanilla.
CHOCOLATE CHIPS Since these are Toll House cookies, we use toll house morsels but chocolate chunks, white, dark or milk chocolate chips all work well in this recipe!
Optional Add Ins can be added. Since chocolate goes with everything, there’s room for add-ins like nuts, oatmeal, coconut, or toffee bits. Try chopped pecans, peanuts, or walnuts.
PRO TIP If using nuts, toast them in a dry saute pan until barely fragrant. This makes them extra crunchy and flavorful!
How to Make Nestle Toll House Cookies
Make big, soft, chewy drop cookies, bars, or pan cookies with this uber-easy recipe with lots of room for add-ins!
- Whisk together dry ingredients.
- In another bowl, cream butter, sugars and vanilla in a stand mixer (or with an electric mixer). Add the dry ingredients.
- Finally, fold in chocolate chips and bake per the recipe below.
Toll house cookie dough can be made well ahead of time and stored in the refrigerator before baking.
Once baked, allow the cookies to cool on the baking sheet to set for a couple of minutes and then remove them and cool on a baking rack.
Tips for Soft Chewy Cookies
These super easy tips will guarantee the best cookie results every time!
- Ensure ingredients are room temperature ingredients.
- Use unsalted butter or omit the salt if using salted butter.
- Ensure cookies are not placed on a warm pan or they will spread too much.
- Avoid overcrowding the pan so the heat can circulate around each cookie.
- Chill the dough before scooping and baking for a thicker cookie. This keeps them from flattening out too much and ensures a chewy interior.
Storage
Ensure cookies are completely cooled before storing. Keep cookies in an air-tight container for up to 7 days on the counter.
Pro Tip If the cookies have been stored for a couple of days, microwave them for about 10 seconds for a fresh from the oven flavor.
Store chocolate chip cookies in the freezer for up to 6 months.
Cookie dough can be frozen before baking, thaw in the refrigerator overnight and bake as directed. If the cookie dough is really cold you may need to add a little bit of extra baking time.
More Classic Cookies
- Oatmeal Chocolate Chip Cookies
- Easy Snickerdoodle Recipe
- Chewy Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Easy Peanut Butter Cookies
- Soft and Chewy Ginger Snaps
Did you love this Toll House Cookie Recipe? Leave a comment below and let us know what your favorite add-ins are!
Toll House Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Toll House Semi-Sweet Chocolate Morsels 12 oz package
- 1 cup chopped nuts Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.
Instructions
- Preheat oven to 375°F.
- Place flour, salt, and baking soda in a bowl and mix with a whisk or fork. Set aside.
- With a hand mixer on medium speed, combine butter, brown and white sugar, and vanilla. Beat until creamy, about 2 minutes.
- Add eggs in one at a time and beat after each addition. Once incorporated, add in the flour mixture a bit at a time until combined.
- Stir in the chocolate chips with a spoon and chill the dough in the fridge for 30 minutes. Drop by large tablespoons onto an ungreased baking sheet.
- Bake 9-11 minutes or until lightly browned on the edges, do not over bake.
- Allow the cookies to cool on the cookie sheet 2-3 minutes and then remove and cool on a wire rack.
Notes
- Ensure ingredients are room temperature ingredients.
- Use unsalted butter or omit the salt if using salted butter.
- Ensure cookies are not placed on a warm pan or they will spread too much.
- Avoid overcrowding the pan so the heat can circulate around each cookie.
- Chill the dough before scooping and baking for a thicker cookie. This keeps them from flattening out too much and ensures a chewy interior.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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The original recipe on the package had a tsp of water! Long time ago!
I haven’t found that necessary, but that’s a great tip if you’re dough is having a hard time coming together. Thanks for sharing Peggy!
Made these last night and they came out great, but the mixture was a little too dry/crumbly so I added a splash of water .Baked for 15 min and then cooled. Note in your ingredients you listed baking soda but in the steps to follow you put baking powder. Tastes great and plan to freeze so we don’t keep eating them!
Sorry for the confusion Sue. Glad you enjoyed the cookies.
So which is it: baking soda or baking powder?
The recipe uses baking soda.
Should the recipe be adjusted for high altitude?
I think this recipe should be fine even at high altitude but we would love to hear of any adjustments you need to make!