Nestle Toll House Chocolate Chip Cookie Recipe
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
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.