Nestle toll house double chocolate chip cookie recipe

© Copyright 2022 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 12/02/2022

Close this dialog window

View image

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

this link is to an external site that may or may not meet accessibility guidelines.

Toll House chocolate chip cookies are chocolatey, soft, and delicious. Nothing beats warm homemade chocolate chip cookies fresh from the oven.

1. Toll House Chocolate Chip Cookies Ingredients
2. Substitutions and Additions
3. How to Make This Toll House Chocolate Chip Cookies Recipe
4. How to Serve
5. Storage
6. Frequently Asked Questions
7. More Recipes You’ll Love
8. JUMP TO RECIPE

Toll House chocolate chip cookies are soft and delicious, the ultimate homemade chocolate chip cookie recipe. Inspired but the classic Nestle Tollhouse recipe, these tasty cookies have the perfect amount of chocolate chips, making every bite a sweet delight.  

If you love chocolate chip desserts you’ll want to make white chocolate chip cookies, double chocolate chip cookies, and chocolate chip cookie bars. 

Toll House Chocolate Chip Cookies Ingredients

You will need:

• 1 ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 8 tablespoons butter softened
• ¼ cup light brown sugar packed
• ½ cup sugar
• 2 teaspoons clear vanilla extract
• 1 large egg
• 2 cup semi-sweet chocolate chips
• 1 cup chopped nuts

Substitutions and Additions

Nuts: If you don’t like (or can’t eat) nuts, then just leave them out. You can always add a little more semisweet chocolate chips or even different colored chocolate if you like. 

Brown Sugar: You can use dark brown sugar if that’s what you have. It doesn’t change the taste too much but may make the cookies look a little darker once cooked. 

How to Make This Toll House Chocolate Chip Cookies Recipe

STEP ONE: In a medium-size bowl whisk together the flour, baking soda, and baking powder. Set aside.

STEP TWO: Using a stand mixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.

PRO TIP: Make sure your ingredients are room temperature so that your batter comes out with the right consistency.

STEP THREE: Add the egg and mix until no yellow streaks are visible.

STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.

STEP FIVE: Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.

STEP SIX: Cover the dough and refrigerate for 1 hour.

STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.

STEP EIGHT: Remove the dough from the fridge and scoop the dough into rounded tablespoons.

PRO TIP: You can use your hands to roll the dough into balls, but a cookie dough scoop will keep your hands clean and help to form the balls into a uniform size. 

You likely already have all the ingredients you'll need to make the famous Toll House cookie recipe. If not, here's what to add to your grocery list:

· Flour: These classic cookies start with all-purpose flour.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Salt: A pinch of salt enhances the flavors of the other ingredients. It strengthens the protein, which makes the cookies chewy.
· Butter: Two sticks of butter add richness, tenderness, and moisture. It also lends a bit of structure.
· Sugars: A blend of white and brown sugars create the perfect sweet, cozy flavor.
· Vanilla: Vanilla extract is a flavor enhancer, adding a touch of complexity.
· Eggs: Two whole eggs lend moisture and richness. Plus, they act as a binding agent for the dough.
· Chocolate chips: Of course, you'll need semisweet chocolate chips! You can substitute milk or dark chocolate to switch things up a bit.
· Chopped nuts (optional): If you want, you can add chopped walnuts or pecans for a pleasant crunch.

How to Make Toll House Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make the traditional Toll House cookie recipe:

1. Mix the dry ingredients in a small bowl.
2. Beat the butter, sugars, and vanilla in another bowl. Beat in the eggs one at a time.
3. Gradually add the dry mixture to the wet mixture. Stir in the chocolate chips and nuts.
4. Drop tablespoon-sized balls of dough onto a prepared baking sheet.
5. Bake in a preheated oven until golden brown. Cool on a wire rack.

How to Store Toll House Cookies

Store the (completely cooled) chocolate chip cookies in a single layer in a shallow, airtight container for up to five days. If you're worried about the cookies drying out, add a slice of bread to the container — it will absorb the dry air instead of the cookies!

How to Store Cookies so They Stay Fresh Longer

Can You Freeze Toll House Cookies?

Yes! You can freeze Toll House chocolate chip cookies and Toll House chocolate chip cookie dough.

· To freeze baked cookies: Allow the baked cookies to cool completely. Arrange them in a single layer on a baking sheet, cover, and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.
· To freeze cookie dough: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Cover and freeze for about three hours or up to overnight. Transfer the now-frozen cookies to a zip-top bag or freezer-safe container. Wrap in at least one layer of foil for extra protection. Freeze for up to two months.

More Toll House Cookie Tips

Here are a few tips and tricks to keep in mind before you start baking:

· To make pan cookies: Grease a 15x10-inch jelly roll pan. Follow Steps 1 to 3 above. Spread dough into the prepared pan. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack. Cut into 48 bars.
· To make slice and bake cookies: Follow Steps 2 and 3 above. Divide dough in half; wrap in waxed paper. Refrigerate until firm, about one hour. Shape each half into a 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes or up to one week (or freeze for up to nine weeks). When ready to bake, preheat the oven as in Step 1. Cut dough logs into 1/2-inch-thick slices; place on ungreased baking sheets. Follow Steps 5 and 6. Makes about 60 cookies.
· High altitude baking instructions (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with flour and reduce both white sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Allrecipes Community Tips and Praise

"Recipe was easy to follow and delicious," raves Diana Nelson. "I used a melon baller to make the cookies a consistent size. I can't wait to make them again."

"This is my go-to chocolate chip cookie recipe," says one Allrecipes community member. "Always a hit! Easy and quick to whip up as well as modify to keep things interesting. Most recent modification: Added a slice of Mars Milky Way bar in the middle of each cookie."

"I loved this recipe and I will definitely make it again," according to mini_chefette. "To spice it up a little, I added some M&M's to half of the batch. They are delicious cookies."

Editorial contributions by Corey Williams

Ingredients

• 2 ¼ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, softened

• ¾ cup white sugar

• ¾ 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

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts.

4. Drop by rounded tablespoon onto ungreased baking sheets.

5. Bake in the preheated oven until golden brown, 9 to 11 minutes, switching racks halfway through.

6. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

I Made It Print

Nutrition Facts (per serving)

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition FactsServings Per Recipe 60Calories 108% Daily Value *Total Fat 6g8%Saturated Fat 3g16%Cholesterol 14mg5%Sodium 85mg4%Total Carbohydrate 13g5%Dietary Fiber 1g3%Total Sugars 9gProtein 1gCalcium 7mg1%Iron 0mg2%Potassium 39mg1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Why do my Nestle Toll House cookies go flat?

How do you make Nestle Toll House cookies soft?

What makes a cookie chewy vs Crisp?

How do you keep Toll House cookies from spreading?