nestle toll house cookie recipe

The Best nestle toll house cookie recipe

Nestlé Toll House Chocolate Chip Cookies

4.8 from 1281 votes

The classic, gooey chocolate chip cookies loved by generations. These cookies are soft in the center with crisp edges, packed with rich chocolate chips for the perfect sweet treat.

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Prep Time15 mins

Cook Time9-11 mins

Resting Time0 mins

Total Time26 mins

Servings: 60 cookiesCuisine: InternationalCalories: 150 kcal per cookie

🥘Ingredients

For the Cookie Dough

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 2 cups (12 oz) Nestlé Toll House Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (optional, e.g., walnuts or pecans)

👨‍🍳Directions

1. 1
   Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2
   In a small bowl, combine the flour, baking soda, and salt. Set aside.
3. 3
   In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 2-3 minutes with an electric mixer).
4. 4
   Add the eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients until just combined.
5. 5
   Stir in the chocolate morsels and nuts (if using) until evenly distributed.
6. 6
   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. 7
   Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
8. 8
   Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a cooling rack to cool completely.

🔧Equipment

• Mixing bowl
• Electric mixer (or whisk)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Spatula

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 105mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 2g

📝Notes

Tips: For chewier cookies, chill the dough for 30 minutes before baking. For crispier cookies, flatten the dough balls slightly before baking. Store in an airtight container for up to a week or freeze the dough for later use.

❓ Frequently Asked Questions About Nestlé Toll House Chocolate Chip Cookies

1. Why are my Nestlé Toll House cookies flat and spread too much?

Flat cookies can result from several factors, including butter that’s too warm or melted, insufficient flour, or an overly hot oven. To fix this, chill the dough for at least 30 minutes before baking, ensure your butter is softened but not melted, and measure flour accurately by spooning it into the measuring cup and leveling it off. Also, check that your oven is properly calibrated—an oven thermometer can help verify the temperature.

2. Can I substitute ingredients in the Nestlé Toll House cookie recipe?

Yes, but substitutions may alter the texture or flavor. For example:
– Butter: Margarine or coconut oil can be used, but butter provides the best flavor and texture.
– Eggs: A flax egg (1 tbsp ground flaxseed + 3 tbsp water) works for vegan cookies, but they may be denser.
– Chocolate chips: Chopped chocolate bars or white chocolate chips can replace semi-sweet chips.
– Flour: All-purpose flour is ideal, but a 1:1 gluten-free blend can work (results may vary). Avoid swapping more than one or two ingredients at a time for best results.

3. How do I make my Nestlé Toll House cookies chewy instead of crispy?

For chewier cookies, try these adjustments:
– Use slightly more brown sugar than granulated sugar (e.g., ¾ cup brown sugar + ½ cup granulated).
– Underbake them by 1–2 minutes—they’ll firm up as they cool.
– Add 1–2 tbsp of milk or an extra egg yolk to the dough for moisture.
– Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

4. Can I freeze Nestlé Toll House cookie dough for later use?

Absolutely! Freezing dough is a great way to have fresh-baked cookies on demand. Here’s how:
– Portion the dough: Scoop dough into balls and place them on a parchment-lined tray. Freeze until solid (1–2 hours), then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months.
– Bake from frozen: Add 1–2 extra minutes to the baking time—no need to thaw.
– Freeze baked cookies: Cool completely, then store in an airtight container with parchment between layers. Reheat in a 300°F (150°C) oven for 5–10 minutes to restore freshness.

5. Why do my Nestlé Toll House cookies turn out cakey or dry?

Cakey or dry cookies often result from too much flour or leavening agents. To avoid this:
– Measure flour correctly (spoon into the cup and level off—don’t scoop directly from the bag).
– Check the freshness of your baking soda (it loses potency after 6 months; test by mixing ½ tsp with 1 tbsp vinegar—it should bubble vigorously).
– Avoid overmixing the dough, which can develop gluten and make cookies tough.
– Use the exact amount of butter and eggs called for in the recipe. If your kitchen is humid, you may need a tablespoon less flour.