Classic Nestle Toll House Chocolate Chip Cookies

The classic Toll House chocolate chip cookie recipe is a timeless favorite that never disappoints.

Ingredients for Toll House Cookies

Chances are, you already have most of the ingredients needed to make these iconic Toll House cookies. If not, here’s your grocery list to get started:

· Flour: The foundation of these cookies is all-purpose flour.
· Baking soda: Baking soda helps the cookies rise and become light and airy.
· Salt: A pinch of salt brings out the sweetness and deepens the flavors, while also contributing to the chewy texture.
· Butter: Two sticks of butter provide richness, moisture, and tenderness, making the cookies irresistibly soft.
· Sugars: A mix of white and brown sugars gives the cookies the perfect balance of sweetness and a touch of warmth.
· Vanilla: A splash of vanilla extract enhances the flavor, adding a warm, aromatic depth.
· Eggs: Two eggs bring moisture and richness to the dough, while also helping to bind the ingredients together.
· Chocolate chips: Semisweet chocolate chips are essential, but feel free to use milk or dark chocolate for a different twist.
· Chopped nuts (optional): For added texture, you can include chopped walnuts or pecans, if desired.

How to Bake Toll House Cookies

The full recipe is detailed below, but here’s a quick preview of what to expect when making the classic Toll House cookies:

1. In a small bowl, whisk together the dry ingredients.
2. In a separate bowl, beat the butter, sugars, and vanilla until smooth. Add the eggs one at a time, mixing well after each addition.
3. Slowly incorporate the dry ingredients into the wet mixture. Stir in the chocolate chips and any nuts you’re using.
4. Drop rounded tablespoonfuls of dough onto a prepared baking sheet.
5. Bake in a preheated oven until golden brown, then cool on a wire rack.

How to Keep Toll House Cookies Fresh

Once the cookies have completely cooled, store them in a shallow, airtight container in a single layer for up to five days. To keep them from drying out, place a slice of bread in the container with the cookies; it will absorb excess moisture and help keep the cookies soft!

Can You Freeze Toll House Cookies?

Absolutely! Both baked Toll House chocolate chip cookies and the cookie dough itself can be frozen.

· Freezing baked cookies: Let the cookies cool completely, then arrange them in a single layer on a baking sheet. Cover and freeze for about three hours, or overnight. Once frozen, transfer the cookies to a zip-top bag or freezer-safe container. For extra protection, wrap them in foil. They’ll keep for up to two months.
· Freezing cookie dough: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Cover and freeze for three hours or overnight. Once frozen, move the dough to a zip-top bag or airtight container, and wrap in foil for extra protection. Dough can be frozen for up to two months.

More Tips for Perfect Toll House Cookies

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

· To make pan cookies: Grease a 15x10-inch jelly roll pan. Follow Steps 1 to 3 from the original recipe. Spread the dough evenly into the prepared pan. Bake at the recommended temperature for 20 to 25 minutes or until golden brown. Let cool in the pan on a wire rack, then cut into 48 bars.
· To make slice-and-bake cookies: Follow Steps 2 and 3 from the original recipe. Divide the dough in half and wrap each half in waxed paper. Refrigerate for about one hour, or until firm. Shape the dough into two 15-inch logs and wrap them in waxed paper again. Refrigerate for 30 minutes or up to one week (or freeze for up to 9 weeks). When ready to bake, preheat the oven. Slice dough logs into 1/2-inch-thick rounds and place them on ungreased baking sheets. Follow Steps 5 and 6 to bake. This method yields about 60 cookies.
· High-altitude baking instructions (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons of water with the flour, and reduce both white and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Dinogo Community Tips and Praise

"This recipe was a breeze to follow and the cookies were delicious," shares Diana Nelson. "I used a melon baller to make sure each cookie was the same size. I’m definitely making these again!"

"This is my go-to chocolate chip cookie recipe," says one Dinogo community member. "It’s always a crowd-pleaser, and I love how easy it is to adjust. My latest twist: I added a slice of Mars Milky Way bar in the center of each cookie!"

"I really enjoyed this recipe and I’ll definitely make it again," says mini_chefette. "To kick it up a notch, I added M&M's to half of the batch. These cookies are so tasty!"

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

Instructions

Nutrition Information (per serving)