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
Chewy on the inside and crispy on the outside, buttery-flavored chocolate chip cookies just melt in your mouth!
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Preheat oven to 375°F.
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In a medium bowl, whisk flour, baking soda, and salt. Set aside.
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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.
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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.
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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.
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Bake 9-11 minutes or until lightly browned on the edges, do not over bake.
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Allow the cookies to cool on the cookie sheet 2-3 minutes and then remove and cool on a wire rack.
The chilling step can be skipped, the cookies will spread a little bit more but still be delicious.
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.
Serving: 1cookie | Calories: 143 | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert
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