Toll House chocolate chip cookies are filled with sweet morsels made with real chocolate and it is an original recipe of Toll House Inn. They come out perfectly every time and have gooey chips in every bite.
The first batch of cookies I ever made as a child was the Toll House recipe. They made the perfect after-dinner dessert and I always managed to sneak a few in my school lunch when there were leftovers. Since then, my baking has come a long way, but I always come back to the original Nestlé. Some of the recipes below can be used to help take care of the leftover chocolate!
Even though I consider these some of the best chocolate chip cookies, I can’t resist double chocolate chip cookies (perfect for chocolate lovers), cheesecake chip cookies, or oatmeal cookies with chocolate chips. If you are thinking of turning these into bars, be sure to see peanut butter chocolate chip cookie bars, the white chocolate macadamia version, and chocolate chip coconut cookie bars.
🍜 Ingredients:
- all-purpose flour – see the notes above if you are baking at a higher elevation.
- baking soda – helps to make the delicious cookies rise so they are fluffy.
- salt – deepens the flavor.
- butter – soften at room temperature to make mixing the dough easier
- sugar – you’ll need granulated and brown sugar. Don’t forget to pack the brown sugar when measuring.
- 3/4 cup packed brown sugar
- vanilla extract – brings the flavors together
- eggs – keeps the cookies moist and binds the ingredients together.
- NESTLÉ® Toll House® Semi-Sweet Chocolate Morsels
- Nuts – these are optional. If you choose to leave them out be sure to add a tablespoon more flour.
Optional Garnish:
Add additional chocolate chips on top just before they come out of the oven for aesthetics and a more chocolatey flavor.
Equipment Needed:
- Large mixing bowl
- Cookie Sheet
- Electric mixer
Variations and Substitutions:
- Pan Size: to turn this chocolate chip cookie recipe into bars, add the dough to a greased 10-inch jelly-roll pan. Bake for 20-25 minutes.
- Chocolate chunk cookies – use a semisweet chocolate bar chopped into chunks instead of semisweet chocolate chips.
- Slice and bake cookies – to make the nestle toll house chocolate chip cookie dough ahead of time and bake as needed, prepare the dough according to the instructions below. Divide it in half, then wrap it in plastic wrap or wax paper and chill until it’s firm. Shape each one into a log and refrigerate for another 30 minutes. Cut the dough off into 1/2-inch pieces and bake for 8-10 minutes. The dough will keep for 7 days in the fridge or 2 months in the freezer.
- Nutty – if desired, when folding in the chocolate chips add a cup of chopped pecans, walnuts, or macadamia nuts. If you aren’t using nuts, you’ll want to mix in an additional tablespoon of flour.
- High altitude – those living up the mountain should use 2.5 cups of flour and add a couple of teaspoons of water. Use 2/3 cup of both sugars.
- Air fryer – use the perfect chocolate chip cookies air fryer recipe.
🔪 Instructions:
PREP: Preheat the oven to 375 degrees.
Step 1: Combine flour, salt, and baking soda in a small bowl.
Step 2: In a large mixer bowl, beat the butter, sugars, and vanilla until fluffy.
Step 3: Add the eggs one at a time, mixing after each one.
Step 4: Slowly add the flour mixture to the wet ingredients.
Pro Tip: Leave enough room on your baking sheet so the cookies can spread out.
Step 5: Fold in the chocolate chips.
Step 6: Use a 2-tablespoon cookie scoop and place each cookie dough ball onto an ungreased baking sheet.
Step 7: Bake until golden brown. Cool on the cookie sheets for a couple of minutes, then transfer to a wire rack.
SERVE: Enjoy the best cookies with a cold glass of milk!
- Don’t over-mix the cookie dough.
- This recipe makes 32 cookies when using a 2-tablespoon cookie scoop.
- Room-temperature ingredients are much easier to mix.
- Take the cookies out of the oven sooner rather than later so they are soft and chewy. They will bake a little more while cooling.
Ruth Wakefield was the first one to create classic chocolate chip cookies, and it was by accident! She added milk chocolate morsels to her cookies, expecting them to melt while baking. When it didn’t, it became the most popular cookie that your whole family loves today!
Keep leftover baked cookies in an airtight container or bag on the counter for up to 5 days.
Be sure that your baking soda has not expired and that your oven isn’t cooking too hot.
Place the cookies on an ungreased baking sheet. Using non-stick spray, baking mats, and parchment paper can change the way they bake and cause them to spread more.
More Irresistable Cookie Recipes
Toll House Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups 12-ounce package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts Optional. If omitting, add 1 to 2 Tbsp. of all-purpose flour.
Instructions
- Preheat oven to 375° F
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Notes
Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Leave A Reply!