This classic Nestle Toll House cookie recipe is a favorite!
These cookies are chewy on the inside, crisp on the outside, and jam-packed with chocolatey goodness. They’re perfectly buttery and irresistible.
Chocolate chip cookies are a world-famous treat for a reason.
The Original Toll House Cookie Recipe
- In the 1930s, Ruth Wakefield ran the Toll House restaurant 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; it’s been around for 80 years.
- Double the recipe; you’ll still get perfect results, and let’s face it, you can never have too many chocolate chip cookies!
Ingredients & Variations
Dough – These 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.
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 – Since chocolate goes with everything, there’s room for add-ins like nuts, 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 golden brown, chewy drop cookies with this uber-easy recipe with lots of room for add-ins!
- In a small bowl, combine flour with other dry ingredients.
- In another bowl, cream butter, sugars, and vanilla in a stand mixer (or with an electric mixer). Add the dry ingredients.
- Fold in chocolate chips and bake on ungreased cookie sheets per the recipe below.
Once baked, allow the cookies to cool on the baking sheet 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 at room temperature.
- Use unsalted butter or omit the salt if using salted butter.
- Ensure cookie dough is not placed on a warm pan or it 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.
Storing Chocolate Chip Cookies
- Ensure cookies are completely cooled before storing.
- Keep cookies in an airtight container for up to 7 days on the counter.
- 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. Or if baking directly from the freezer, you may need to add a little bit of extra baking time.
More Classic Cookies
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 brown sugar packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Toll House Semi-Sweet Chocolate Morsels 12 oz package
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 375°F.
- In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- In a separate bowl, with a hand mixer on medium speed, combine butter, brown sugar, 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, and chopped nuts if using, 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
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Pretty certain the original recipe had only one egg. Two eggs seems to make a more cakey cookie.
Hi Maria, we have always prepared this recipe with two eggs. But I would love to hear how it turns out for you if you try one!
This is a great recipe! If you substitute Domino’s smooth-pouring sugar for the stuff in the box, you’ll always get a soft cookie (which little kids prefer). They take about 11 minutes to bake and will still be a bit soft in the center when you take them out of the oven.
Thanks for the tip, Sue. Glad you enjoyed them.
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!