Nestle Toll House Cookie Recipe
User Reviews
4.9
Nestle Toll House Cookie Recipe
Description
Starting with creamed butter, granulated sugar, and brown sugar combined with vanilla and eggs, the dough develops a tender crumb. Flour mixed with baking soda and salt is folded in with semi-sweet chocolate chips, commonly Nestle brand, to distribute chocolate evenly. Optionally chilling the dough from one to 24 hours firms it, allowing the flavors to meld and improving baking consistency.
Portioning the dough into tablespoons and spacing the cookies on an ungreased baking sheet allows even spreading and browning. The cookies bake quickly at 375°F until the edges are golden while the center remains soft. Cooling on the baking sheet briefly before transferring to wire racks helps them set without breaking.
These cookies can be stored in a covered container to maintain freshness. The recipe can be prepared with either salted or unsalted butter, and original proportions differ slightly in some versions, but this version maintains the traditional ratio widely used for Nestle Toll House cookies.
Ingredients
- 2 cups plus 2 tbsp all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter salted or unsalted is fine, softened
- 1/2 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 tsp vanilla extract
- 2 large egg
- 2 cups semi-sweet chocolate chips other chips can be used, Nestle brand
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, with an electric mixer beat together butter, sugars and vanilla until well combined. Add eggs one at a time, mixing after each addition.
- Add in half the flour, along with all the baking soda and salt. Mix by hand to combine, then add remaining flour and chocolate chips.
- If possible, cover and chill the dough for at least one hour, but not more than 24 hours.
- When ready to bake, preheat oven to 375 degrees F. Scoop dough into rounded tablespoons and place onto an ungreased baking sheet, leaving approximately 2 inches of space between cookies. Bake for 8 to 10 minutes or until starting to turn golden brown. Remove from oven and allow to cool on baking sheets, on wire cooling racks, for two minutes. Then transfer cookies to wire cooling racks with a spatula to allow to cool completely. Store tightly covered.
Notes
- You may use either salted or unsalted butter softened to room temperature as per your preference.
- Chilling the dough from one to 24 hours before baking improves texture and flavor development.
- Allow cookies to cool on baking sheets for two minutes before transferring to wire racks to finish cooling without breaking.
- Store baked cookies in an airtight container to keep them fresh.
- The original recipe differs slightly in flour and sugar amounts and does not call for dough chilling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 107.4kcal | 5% |
| Carbohydrates | 16.71g | 6% |
| Protein | 1.35g | 3% |
| Fat | 3.96g | 6% |
| Saturated Fat | 2.38g | 12% |
| Cholesterol | 15mg | 5% |
| Sodium | 109.43mg | 5% |
| Potassium | 16.32mg | 0% |
| Fiber | 0.38g | 2% |
| Sugar | 11.25g | 23% |
| Vitamin A | 88.65IU | 2% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 15.37mg | 2% |
| Iron | 0.47mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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