There’s something magical about a warm, gooey chocolate chip cookie fresh from the oven. The Nestlé Toll House chocolate chip cookie recipe is the gold standard for a reason—it’s simple, reliable, and delivers that perfect balance of crispy edges and chewy centers every time.
Whether you’re baking for a family gathering, a cozy night in, or just because, this classic recipe is your ticket to cookie heaven. I’m going to walk you through every step so you can whip up a batch that tastes like childhood memories. Let’s get started!
Why People Love This Chocolate Chip Cookie
This recipe has been a favorite for generations, and it’s easy to see why. The combination of sweet, melty chocolate chips and a buttery, slightly chewy dough hits all the right spots.
It’s the kind of treat that feels nostalgic yet timeless, whether you grew up sneaking bites of dough or discovered it later in life. Nestlé Toll House nailed the formula—nothing fancy, just straightforward ingredients that come together perfectly. People keep coming back because it’s comfort in every bite, and it’s hard to mess up.
Ingredients You’ll Need
Before you dive in, grab these ingredients. This recipe makes about 5 dozen cookies (around 60), so you’ll have plenty to share—or not! Here’s what you’ll need.
For the Cookies
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks or 225g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (12 oz or 340g) Nestlé Toll House Semi-Sweet Chocolate Chips
- 1 cup (100g) chopped nuts (optional, walnuts or pecans work great)
You’ll also need a couple of baking sheets, parchment paper (optional), and an oven preheated to 375°F (190°C).
Step-by-Step Instructions
Making these cookies is a breeze if you follow these steps. It’s all about mixing, scooping, and baking—no complicated tricks here. Let’s do this.
Mixing the Dry Ingredients
Start by grabbing a medium bowl. Combine the flour, baking soda, and salt. Give it a quick stir with a whisk or spoon to blend everything evenly. This step makes sure the leavening and seasoning spread through the dough later. Set it aside for now.
Creaming the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium speed for about 2 minutes until it’s light and fluffy. The brown sugar gives that chewy texture, while the granulated sugar adds crispness. Scrape down the sides of the bowl as needed.
Adding Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each. Add the vanilla extract and blend it in. The mixture should look smooth and creamy at this point—don’t rush it, because this builds the cookie’s structure.
Combining Wet and Dry
Gradually add the flour mixture to the wet ingredients. Mix on low speed or stir by hand until it’s just combined. Overmixing can make the cookies tough, so stop when you don’t see streaks of flour anymore.
Adding Chocolate Chips and Nuts
Toss in the chocolate chips and chopped nuts if you’re using them. Fold everything together with a spatula until the goodies are evenly distributed. The dough will be thick and sticky—that’s perfect.
Scooping and Baking
Drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets. Space them about 2 inches apart so they don’t spread into each other. Bake at 375°F for 9-11 minutes. The edges should be golden, but the centers will look soft—that’s normal. They firm up as they cool.
Cooling the Cookies
Let the cookies sit on the baking sheet for 2 minutes after pulling them out of the oven. Then transfer them to a wire rack to cool completely. They’ll be tempting right away, but cooling helps the texture set.
Nutritional Information
Here’s a breakdown of the nutrition per cookie, based on a batch of 60. These are estimates, so they might shift slightly depending on exact sizes or if you add nuts.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 90 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 12g |
| Sugars | 8g |
| Protein | 1g |
| Fiber | 0.5g |
| Sodium | 65mg |
These are small but mighty treats, so pace yourself if you’re watching your intake.
Tips for Perfect Cookies
Want your cookies to turn out amazing every time? Here are some pointers to keep in mind.
- Soften the butter right: Leave it out for about 30 minutes—it should dent when pressed but not be melty.
- Measure flour carefully: Spoon it into the cup and level it off; packing it in can make the cookies dry.
- Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Watch the clock: Pull them out when the centers still look soft—they’ll keep cooking on the sheet.
- Experiment with chips: Try milk chocolate or dark chocolate chips for a twist on the classic.
Serving Suggestions
These cookies are great on their own, but you can jazz them up with these ideas.
- Milk Dunking: A cold glass of milk is the classic pairing—dip and enjoy the melty chocolate.
- Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for a decadent treat.
- Warm with Whipped Cream: Serve them fresh from the oven with a dollop of whipped cream on top.
- Coffee Break: Pair with a hot cup of coffee or tea for a cozy afternoon snack.
- Gift Them: Stack cooled cookies in a jar or tin for a homemade gift that everyone loves.
Storing and Reheating
Leftovers? No problem. Store cooled cookies in an airtight container at room temperature for up to a week. They’ll stay soft and tasty. For longer storage, freeze the baked cookies or raw dough balls in a freezer bag for up to 3 months.
To reheat, pop a cookie in the microwave for 10-15 seconds, or bake frozen dough straight from the freezer—just add a couple of extra minutes to the bake time.
Why This Recipe Stands Out
The Nestlé Toll House recipe has earned its legendary status for a reason. It’s foolproof, using everyday ingredients you probably already have. The balance of butter, sugars, and chocolate creates a cookie that’s crispy yet chewy, sweet yet not overpowering. Baking a batch fills your kitchen with that irresistible aroma, and the result is a crowd-pleaser every time. It’s not just a recipe—it’s a tradition you can pass down or keep all to yourself.
FAQ
Can I use salted butter instead?
Yes, just skip the added salt in the recipe to keep the balance right.
What if I don’t have brown sugar?
Mix ¾ cup granulated sugar with 1 tbsp molasses—it’ll mimic brown sugar’s flavor.
How do I make them chewier?
Use more brown sugar (up to 1 cup) and slightly underbake them—8-9 minutes works.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then store in a bag for up to 3 months.
Why did my cookies spread too much?
The butter might’ve been too warm—chill the dough for 20-30 minutes next time.
There you go—everything you need to bake the iconic Nestlé Toll House chocolate chip cookies. It’s a recipe that’s stood the test of time, and now it’s yours to enjoy. Grab your mixing bowl and make some happiness, one cookie at a time!
Nestle Toll House Chocolate Chip Cookie Recipe
Equipment
- Mixing bowls
- Hand mixer
- Spatula
- Baking sheets
- Wire Rack
- Oven
Ingredients
For the Cookies
- 2 ¼ cups 280g all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup 2 sticks or 225g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¾ cup 165g packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups 12 oz or 340g Nestlé Toll House Semi-Sweet Chocolate Chips
- 1 cup 100g chopped nuts (optional, walnuts or pecans work great)
Instructions
Mixing the Dry Ingredients
- Start by grabbing a medium bowl. Combine the flour, baking soda, and salt. Give it a quick stir with a whisk or spoon to blend everything evenly. This step makes sure the leavening and seasoning spread through the dough later. Set it aside for now.
Creaming the Butter and Sugars
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together. Use a hand mixer or stand mixer on medium speed for about 2 minutes until it’s light and fluffy. The brown sugar gives that chewy texture, while the granulated sugar adds crispness. Scrape down the sides of the bowl as needed.
Adding Eggs and Vanilla
- Crack in the eggs one at a time, mixing well after each. Add the vanilla extract and blend it in. The mixture should look smooth and creamy at this point—don’t rush it, because this builds the cookie’s structure.
Combining Wet and Dry
- Gradually add the flour mixture to the wet ingredients. Mix on low speed or stir by hand until it’s just combined. Overmixing can make the cookies tough, so stop when you don’t see streaks of flour anymore.
Adding Chocolate Chips and Nuts
- Toss in the chocolate chips and chopped nuts if you’re using them. Fold everything together with a spatula until the goodies are evenly distributed. The dough will be thick and sticky—that’s perfect.
Scooping and Baking
- Drop rounded tablespoons of dough onto ungreased or parchment-lined baking sheets. Space them about 2 inches apart so they don’t spread into each other. Bake at 375°F for 9-11 minutes. The edges should be golden, but the centers will look soft—that’s normal. They firm up as they cool.
Cooling the Cookies
- Let the cookies sit on the baking sheet for 2 minutes after pulling them out of the oven. Then transfer them to a wire rack to cool completely. They’ll be tempting right away, but cooling helps the texture set.
