Toll House Cookie Recipe – Spend With Pennies

This classic Nestle Toll House cookie recipe is a favorite!

These cookies are chewy on the inside, crisp on the outside, and jam-packed with chocolatey goodness. They’re perfectly buttery and irresistible.

Chocolate chip cookies are a world-famous treat for a reason.

The Original Toll House Cookie Recipe

• In the 1930s, Ruth Wakefield ran the Toll House restaurant in Whitman, Massachusetts. Under this name, she created a cookie legend by adding chopped chocolate to her cookie dough, and the rest is history.
• This is the iconic Nestlé chocolate chip cookie recipe; it’s been around for 80 years.
• Double the recipe; you’ll still get perfect results, and let’s face it, you can never have too many chocolate chip cookies!

Ingredients & Variations

Dough – These chocolate chip cookies are made with kitchen basics. Switch out half of the butter with half shortening for cookies with a crispy rim and a chewy texture.

Chocolate Chips – Since these are Toll House cookies, we use Toll House morsels but chocolate chunks, white, dark, or milk chocolate chips all work well in this recipe!

Optional Add-Ins – Since chocolate goes with everything, there’s room for add-ins like nuts, coconut, or toffee bits. Try chopped pecans, peanuts, or walnuts.

How to Make Nestle Toll House Cookies

Make golden brown, chewy drop cookies with this uber-easy recipe with lots of room for add-ins!

1. In a small bowl, combine flour with other dry ingredients.
2. In another bowl, cream butter, sugars, and vanilla in a stand mixer (or with an electric mixer). Add the dry ingredients.
3. Fold in chocolate chips and bake on ungreased cookie sheets per the recipe below.

Once baked, allow the cookies to cool on the baking sheet for a couple of minutes, and then remove them and cool on a baking rack.

Tips for Soft Chewy Cookies

These super easy tips will guarantee the best cookie results every time!

• Ensure ingredients are at room temperature.
• Use unsalted butter or omit the salt if using salted butter.
• Ensure cookie dough is not placed on a warm pan or it will spread too much.
• Avoid overcrowding the pan so the heat can circulate around each cookie.
• Chill the dough before scooping and baking for a thicker cookie. This keeps them from flattening out too much and ensures a chewy interior.

Storing Chocolate Chip Cookies

• Ensure cookies are completely cooled before storing.
• Keep cookies in an airtight container for up to 7 days on the counter.
• If the cookies have been stored for a couple of days, microwave them for about 10 seconds for a fresh-from-the-oven flavor.
• Store chocolate chip cookies in the freezer for up to 6 months.
• Cookie dough can be frozen before baking. Thaw in the refrigerator overnight and bake as directed. Or if baking directly from the freezer, you may need to add a little bit of extra baking time.

Did you love this Toll House Cookie Recipe? Leave a comment below and let us know what your favorite add-ins are!

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Toll House Cookies

Chewy on the inside and crispy on the outside, buttery-flavored chocolate chip cookies just melt in your mouth!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

• Preheat oven to 375°F.

• In a medium bowl, whisk flour, baking soda, and salt. Set aside.

• In a separate bowl, with a hand mixer on medium speed, combine butter, brown sugar, white sugar, and vanilla. Beat until creamy, about 2 minutes.

• Add eggs in one at a time and beat after each addition. Once incorporated, add in the flour mixture a bit at a time until combined.

• Stir in the chocolate chips, and chopped nuts if using, with a spoon and chill the dough in the fridge for 30 minutes. Drop by large tablespoons onto an ungreased baking sheet.

• Bake 9-11 minutes or until lightly browned on the edges, do not over bake.

• Allow the cookies to cool on the cookie sheet 2-3 minutes and then remove and cool on a wire rack.

If omitting the chopped nuts, add an extra 1 to 2 tablespoons of all-purpose flour.
The chilling step can be skipped, the cookies will spread a little bit more but still be delicious.
Ensure ingredients are room temperature ingredients.
Use unsalted butter or omit the salt if using salted butter.
Ensure cookies are not placed on a warm pan or they will spread too much.
Avoid overcrowding the pan so the heat can circulate around each cookie. 
Chill the dough before scooping and baking for a thicker cookie. This keeps them from flattening out too much and ensures a chewy interior.

Serving: 1cookie | Calories: 143 | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 110mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

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