Original Nestle Toll House Chocolate Chip Cookies Recipe

Name: Original Nestle Toll House Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2.25 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter, softened; 0.75 cup white sugar; 0.75 cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 2 cups semisweet chocolate chips (such as Nestlé Toll House); 1 cup chopped nuts

Cook Time: 10 minutes

The original Toll House chocolate chip cookie recipe is proof you can't go wrong with a classic. Below is the step-by-step guide to make these timeless cookies:

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
cup white sugar
cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate chips
1 cup chopped nuts (optional)

Directions

Step 1: Preheat the oven to 375F (190C). Prepare a baking sheet by leaving it ungreased.

Step 2: In a small bowl, combine the flour, baking soda, and salt. Mix well to evenly distribute the dry ingredients.

Step 3: In a large mixing bowl, beat together the softened butter, white sugar, brown sugar, and vanilla extract until the mixture is creamy and smooth.

Step 4: Add the eggs to the creamy mixture one at a time, beating well after each addition. This ensures the dough binds together properly.

Step 5: Gradually add the dry flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix the dough.

Step 6: Stir in the chocolate chips and optional chopped nuts. The chocolate chips should be evenly distributed throughout the dough.

Step 7: Using a rounded tablespoon, drop cookie dough balls onto the ungreased baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.

Step 8: Bake in the preheated oven for 9 to 11 minutes, or until the cookies are golden brown around the edges. For even baking, switch racks halfway through the baking time.

Step 9: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. This helps them set and firm up.

How to Store Toll House Cookies

Once your cookies have cooled completely, store them in a single layer in an airtight . They will stay fresh for up to five days. To prevent them from drying out, add a slice of bread to the to absorb excess moisture.

Can You Freeze Toll House Cookies?

To freeze baked cookies: After cooling, place the cookies in a single layer on a baking sheet. Cover them and freeze for 3 hours (or overnight). Once frozen, transfer the cookies to a zip-top bag or a freezer-safe , wrapping them with foil for extra protection. They can be frozen for up to 2 months.

To freeze cookie dough: Drop rounded tablespoon-sized dough balls onto a parchment-lined baking sheet. Freeze for 3 hours (or overnight). Transfer the dough balls into a zip-top bag or freezer-safe . Wrap with foil and freeze for up to 2 months. When ready to bake, bake as instructed above.

Additional Tips

For pan cookies: Grease a 15x10-inch jelly roll pan. Follow the same steps as above but spread the dough evenly into the pan. Bake for 20 to 25 minutes or until golden brown. Let cool before cutting into bars.
For slice and bake cookies: After mixing the dough, divide it in half and wrap each half in waxed paper. Refrigerate until firm (about an hour). Shape each half into a 15-inch log and refrigerate for an additional 30 minutes. Slice into -inch pieces and bake as directed.
High altitude adjustments: Increase the flour to 2 cups. Add 2 teaspoons of water and reduce both white and brown sugars to cup each. Bake drop cookies for 8 to 10 minutes, or pan cookies for 17 to 19 minutes at an altitude of 5,200 feet.

Nutrition Facts (per serving)

Calories: 108
Total Fat: 6g (8% DV)
Saturated Fat: 3g (16% DV)
Cholesterol: 14mg (5% DV)
Sodium: 85mg (4% DV)
Total Carbohydrates: 13g (5% DV)
Dietary Fiber: 1g (3% DV)
Total Sugars: 9g
Protein: 1g (3% DV)
Calcium: 7mg (1% DV)
Iron: 0mg (2% DV)
Potassium: 39mg (1% DV)

Original Nestle Toll House Chocolate Chip Cookies Recipe

FAQ about Original Nestle Toll House Chocolate Chip Cookies Recipe

To store Toll House chocolate chip cookies, place them in a single layer in an airtight container. You can also add a slice of bread to the container to prevent the cookies from drying out. They should stay fresh for up to 5 days.

Yes, you can freeze both baked cookies and cookie dough. For baked cookies, let them cool completely, then freeze them in a single layer on a baking sheet for 3 hours. Once frozen, transfer to a zip-top bag or freezer-safe container. For cookie dough, freeze dough balls on a baking sheet for 3 hours, then transfer to a bag. Both can be frozen for up to two months.

Absolutely! Many people love to tweak the recipe to their taste. You can add extra chocolate chips, use a mix of chocolate types, or even add nuts if you'd like. Be mindful, though, that any changes might affect the texture slightly, so you may need to experiment to find the perfect balance for you.

If your cookies are spreading too much, try refrigerating the dough for at least 30 minutes before baking. Using butter at room temperature rather than melted, and mixing the dough well to incorporate air can also help maintain a thicker texture.

To avoid flat cookies, ensure your butter is soft but not melted, and make sure to beat the butter and sugar for several minutes to introduce air into the dough. Additionally, you can slightly increase the amount of flour or chill the dough before baking.

Yes, you can substitute regular flour with gluten-free alternatives such as almond flour or gluten-free all-purpose flour. Keep in mind that the texture and consistency may differ, and you might need to adjust the quantities of other ingredients.

To reheat Toll House cookies, place them in a microwave for about 10-15 seconds, or warm them up in the oven at 350°F (175°C) for about 5 minutes. This will help restore their soft, chewy texture.

To make pan cookies, grease a 15x10-inch jelly roll pan and spread the cookie dough evenly across the surface. Bake for 20 to 25 minutes at 375°F (190°C), then cool in the pan before cutting into bars.

To make slice and bake cookies, divide the dough in half and shape each portion into a 15-inch log. Wrap the logs in wax paper and refrigerate for at least 30 minutes or up to one week. When ready to bake, slice the dough into 1/2-inch pieces and bake as usual.

To prevent overbaking, always watch the cookies closely in the final few minutes of baking. They should be golden brown but still soft in the center. It's helpful to rotate the baking sheet halfway through for even cooking.

Comments

Ashley Wright

12/04/2023 02:28:54 PM

Absolutely disappointing. The cookies had a terrible presentation, unbelievably flat. I regret not adding more flour as the recipe suggested. The chocolate chips were sticking out above the cookie surface, which was not a good sign. I will definitely not be making these again. I highly recommend trying the "Best Chocolate Chip Cookies" instead - those are my absolute favorites. Overall, a very uncool experience with these cookies.