Outline:
- Title: Nestle Chocolate Chip Cookie Recipe
- Short Intro Paragraph
- Full Recipe Introduction
- H2 Why You’ll Love This Recipe
- H2 Ingredients
- Image
- H2 Directions
- H2 Servings & Timing
- H2 Variations
- H2 Storage & Reheating
- H2 Notes
- H2 FAQs
- H2 Conclusion
Nestle Chocolate Chip Cookie Recipe
Soft, gooey, and utterly irresistible, this Nestle Chocolate Chip Cookie Recipe brings classic homemade baking into your kitchen in under an hour.
I’ve been baking cookies since my kids were little—when afternoons smelled of vanilla and laughter echoed through the house. These cookies are what I reach for when I want a warm, familiar hug from my oven. Using Nestle chocolate morsels means you get that perfect melt-in-your-mouth bite every time. Whether it’s a spontaneous dessert craving or a festive holiday treat, this easy, classic recipe fits the bill. Grab your mixing bowl and let me share why these cookies are bound to become your new favorite.
Why You’ll Love This Recipe
- Classic flavor you know and adore—thanks to Nestle chocolate chips.
- Quick mix-and-bake process—no fancy equipment needed.
- Soft centers with crisp edges—a texture dream.
- Kid-approved for lunchboxes or after-school snacks.
- Crowd-pleasing dessert at potlucks and family gatherings.
- Easy ingredient swaps for dietary tweaks (gluten-free, vegan).
- Makes a generous batch—perfect for sharing (or not!).
Ingredients
- 2 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks/226g) unsalted butter, softened (land-o-lakes brand is great)
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light or dark brown sugar
- 1 teaspoon pure vanilla extract (look for Nielsen-Massey)
- 2 large eggs, at room temperature
- 2 cups (340g) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts (optional—walnuts or pecans add a nutty crunch)
Tip: If you want extra chew, swap half the butter for whole milk Greek yogurt (about ½ cup).
Directions
-
Preheat and Prep
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies bake evenly and slide off easily. -
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Setting this aside prevents pockets of leavener in your dough. -
Cream Butter and Sugars
In the bowl of a stand mixer (or using a hand mixer), beat the softened butter with both sugars on medium speed until light and fluffy—about 2–3 minutes. You’ll notice the color lighten; that’s your cue it’s ready. -
Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the bowl’s sides so everything stays properly mixed. -
Combine and Fold
With the mixer on low, gradually add the dry ingredients. Stop as soon as you see no more streaks of flour. Using a silicone spatula, fold in the Nestle chocolate morsels (and nuts, if using) so they’re evenly distributed. -
Chill the Dough (Optional)
For thicker, chewier cookies, cover the dough and refrigerate for 30–45 minutes. If you’re short on time, you can skip this step—just expect a bit more spread. -
Portion the Cookies
Scoop dough balls using a 1½-tablespoon cookie scoop. Place them 2 inches apart on the prepared sheets. If you like a more rustic look, gently flatten each ball with your fingers. -
Bake to Perfection
Bake one sheet at a time on the middle rack for 8–10 minutes, until edges are set and centers still look soft. They’ll firm up as they cool—trust the pull-back is done. -
Cool and Enjoy
Let cookies rest on the pan for 5 minutes before transferring to a wire rack. This keeps them from breaking and helps you savor that melty chocolate moment.
Servings & Timing
Yield: Makes about 36 classic cookies
Prep Time: 20 minutes (plus 30 minutes chill, if you choose)
Bake Time: 8–10 minutes per batch
Total Time: ~1 hour (including optional chilling)
Variations
• Cinnamon Twist: Add 1 teaspoon ground cinnamon to the dry mix for a cozy spice note.
• Double Chocolate: Swap ½ cup flour for unsweetened cocoa powder and add white chocolate chips.
• Nut-Free Option: Leave out nuts and stir in ¼ cup mini marshmallows.
• Vegan Swap: Use plant-based butter and flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
• Cherry-Chip: Fold in ½ cup dried cherries and 1½ cups chocolate morsels instead of 2 cups.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment to avoid sticking. Freeze baked cookies in a zip-top bag for up to 1 month; thaw at room temperature. For a just-baked taste, pop a cookie in the microwave for 10–12 seconds. Raw dough balls freeze beautifully too—bake straight from frozen, adding 1–2 minutes to oven time.
Notes
I’ve tested this recipe over rainy afternoons and sunny weekends. One tip: if your kitchen is too warm, dough can get greasy—chill your mixer bowl for 10 minutes or refrigerate the dough for a short burst. Also, don’t skip the parchment paper—clean-up is a breeze, and cookies brown more evenly. If you prefer crispier edges, drop the oven temp to 350°F and bake 10–12 minutes.
FAQs
Q: Can I use salted butter?
A: Absolutely—just reduce the added salt to 1/4 teaspoon so you don’t overdo it.
Q: Why did my cookies spread too thin?
A: Likely the butter was over-softened or the dough too warm—chill it for at least 20 minutes next time.
Q: How do I get chewier cookies?
A: Swap half the granulated sugar for brown sugar and chill the dough.
Q: Can I make mini cookies?
A: Sure—use a teaspoon scoop and bake 6–8 minutes for bite-size treats.
Q: What’s the best way to measure flour?
A: Spoon the flour into your measuring cup, then level it off—no packing.
Q: Are these cookies freezer-friendly?
A: Yes, both dough balls and baked cookies freeze well.
Q: Why are my cookies cakey?
A: You might be overmixing—blend until just combined and stop.
Q: Can I use milk chocolate chips?
A: You can, but they may melt faster—keep an eye on baking time.
Conclusion
These Nestle Chocolate Chip Cookies strike that perfect balance of soft, chewy, and crisp. They’re quick to whip up, endlessly adaptable, and always disappear fast—just the way a classic homemade dessert should. Give them a try this weekend, then drop a comment to let me know how they turned out (or share your favorite twist). Don’t forget to peek at my Easy Peanut Butter Cookie Recipe next!
Nestle Chocolate Chip Cookie Recipe
Ingredients
- 2 1/4 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts optional—walnuts or pecans add a nutty crunch
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or a silicone mat—this helps cookies bake evenly and slide off easily.
- In a medium bowl, whisk together the flour, baking soda, and salt. Setting this aside prevents pockets of leavener in your dough.
- In the bowl of a stand mixer (or using a hand mixer), beat the softened butter with both sugars until light and fluffy.
- Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients, mixing until no more streaks of flour are visible. Fold in the Nestle chocolate morsels and nuts, if using.
- For thicker, chewier cookies, cover the dough and refrigerate for 30–45 minutes.
- Scoop dough balls using a cookie scoop. Place them on the prepared sheets and flatten slightly if desired.
- Bake one sheet at a time for 8–10 minutes, until edges are set and centers still look soft.
- Let cookies rest on the pan before transferring to a wire rack to cool.
