There’s nothing like the original Nestlé Toll House chocolate chip cookie recipe.
Baking a batch is like wrapping yourself in a warm, nostalgic blanket.
These iconic cookies originated in the 1930s and have been loved for generations. Each bite takes you back to a simpler time.
They are crisp around the edges and soft and chewy in the middle. Every bite is delicious.
And what’s not to love? They feature a buttery base studded with decadent, melty chocolate chips.
It’s no wonder they’re America’s favorite! Nestlé Toll House chocolate chip cookies always hit the spot.
Original Nestle Toll House Chocolate Chip Cookies
Perfectly golden, irresistibly delicious – these are not just cookies. They are a nostalgic experience.
In the 1930s, a sweet twist of fate happened at the Toll House Inn in Massachusetts.
The inn owner, Ruth Wakefield, added a chopped Nestlé semisweet chocolate bar to her cookie dough.
Miss Wakefield fully expected the chocolate to melt and create a chocolate cookie.
To her surprise, the chocolate bits held their shape, softening to a creamy, melt-in-your-mouth texture instead.
And thus, the iconic chocolate chip cookie we all love was born. It’s a perfect example of a happy accident turning into a legendary treat!
Initially, Ruth named them “chocolate crunch cookies.” These treats debuted in her 1936 cookbook Toll House Tried and True Recipes.
Fast forward to today, and America cannot get enough.
Nestlé Toll House chocolate chip cookies are so easy to make. And they only call for the most basic baking ingredients!
- Flour- The base of every cookie ingredient. This recipe uses simple all-purpose flour.
- Baking Soda- The leavening agent that allows the cookies to rise.
- Salt- A pinch of saltiness to balance out the sweetness.
- Butter- For maximum cookie richness! If using salted butter, skip the salt in the recipe.
- Sugar- Use a mix of brown and white sugars for the best results. The molasses in brown sugar is vital for the cookies’ chewiness and deep caramel flavor.
- Vanilla- A flavor enhancer. A splash goes a long way.
- Eggs- They bind the ingredients and enrich the flavor.
- Nuts (Optional)- But to me, they’re a must! I love walnuts in my chocolate chip cookies, but any kind will do.
This recipe is so easy- even beginners can pull it off no sweat.
1. Prep. Take out the butter and eggs from the fridge 30 minutes before baking. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the dry ingredients. Sift and whisk together the flour, baking soda, and salt.
3. Beat (cream) the butter and sugars. Beat the softened butter, brown and white sugars, and vanilla with an electric mixer on medium speed.
This process is called creaming. It introduces air bubbles into the mixture, giving your cookies volume.
Add the eggs, one at a time, beating well after every addition.
4. Combine the wet and dry ingredients. Gradually add the flour mixture to the bowl of creamed ingredients.
Mix gently with a rubber spatula and stop as soon as you no longer see streaks of flour. Fold in the chocolate chips (and nuts if using).
5. Scoop and bake. Scoop spoonfuls of dough onto a cookie sheet and bake until golden around the edges, about 9 to 11 minutes.
Allow the cookies to cool in the sheet for 2 minutes, then transfer them onto a wire rack to cool some more.
6. Serve and enjoy! Serve the cookies warm or at room temperature with a tall glass of milk. Enjoy!
Tips for the Best Chocolate Chip Cookies
This recipe is fool-proof! Check out these tips to make your baking experience extra hassle-free.
- Measure your flour accurately. Too much flour results in dry cookies. Too little, and your cookies will be thin. Use a kitchen scale for the best results. Without a scale, use the spoon and level method. Place the flour into the measuring cup with a spoon and use the back of a knife to level it off.
- Use softened, room-temperature butter. Letting the butter soften makes it easier to cream together with the sugar.
- Cream butter and sugars well. This method incorporates air for a softer texture. Beat for at least 2-3 minutes and up to 5 minutes. The mixture should be fluffy and paler in color.
- Mix wet and dry ingredients separately. Whisk dry ingredients together before adding to the creamed butter and sugar. This technique helps avoid overmixing.
- Be careful not to overmix the dough. Gently mix just until combined to avoid tough cookies.
- Chill the dough before baking. This helps prevent spreading and creates thicker cookies. Refrigerate for at least 30 minutes.
- Scoop uniform balls of dough. Use a cookie scoop for consistent sizes. This ensures the cookies cook evenly.
- Space the cookies two inches apart. This prevents them from running together while baking.
- Don’t overbake the cookies. You want them to be golden around the edges but pale in the middle. They’ll firm up as they cool. Overbaking leads to tough cookies. And we want ooey-gooey cookies.
- Let the baking sheet cool between batches. If reusing a sheet, run it under cool water and dry it so the next batch doesn’t spread. You can use ice cubes on it, too.
These chocolate chip cookies are perfect without adjustments. But if you want to switch it up, here are some great ideas!
- Make a pan cookie: Spread the dough onto a greased 15×10-inch jelly roll pan. Bake for 20-25 minutes at 350 degrees Fahrenheit.
- Make chocolate chunk cookies: Chop up a chocolate bar instead of chocolate chips.
- Mix up the mix-ins: They’re called chocolate chip cookies, but don’t let that stop you from trying other mix-ins! You can try M&M’s, caramel melts, toffee bits, dried fruit, or nuts. White chocolate chip cookies are also quite delicious!
- Make-ahead slice and bake cookies: Roll the unbaked dough into a log and cover it in plastic wrap. Freeze for up to 2 months. Slice the log into 1/2-inch rounds and bake for 8-10 minutes.
How to Store and Freeze
You’ll want a steady supply of these chocolate chip cookies. Good thing it keeps well!
Here’s how to store them properly:
In the Fridge:
Allow the cookies to cool before storing them. Place them in an air-tight container and store at room temperature for 4-5 days.
Tip: Place a piece of white bread inside the container to keep the cookies soft and chewy.
In the Freezer:
Store cookies in a freezer-safe container, with a sheet of parchment paper between layers.
Freeze cookies for up to 3 months. Let them thaw on the counter or warm them in the microwave before serving.
Can You Freeze Cookie Dough?
Form unbaked dough into balls and arrange them in a single layer on a baking sheet. Freeze for 1-2 hours or until rock solid.
Transfer the balls into freezer-safe bags. Squeeze out as much air as you can before sealing. Freeze for up to 6 months.
Bake the cookies straight from the freezer, adding 5-8 minutes to the baking time.
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