Nestle Toll House Cookie Recipe
Who doesn’t smile at the thought of warm, chocolate-studded cookies fresh from the oven? Nestle Toll House Cookie Recipe delivers that classic, chewy-crisp bite we all crave, made with simple pantry staples and a dash of nostalgia.
A Little About This Recipe
This beloved chocolate chip cookie began in the 1930s, when Ruth Wakefield dropped semisweet Nestle morsels into her buttery dough at the Toll House Inn—and voilà, a legend was born. What makes this homemade version special? It honors the original’s perfect balance of textures—slightly crisp edges with soft, gooey centers—and lets you tweak it to suit your taste. I first baked these for my kids’ school bake sale and quickly realized they were my go-to dessert for holiday gatherings or a cozy Sunday treat by the fireplace. You’ll find they pair beautifully with a glass of cold milk or a dollop of vanilla ice cream.
Why You’ll Love This Nestle Toll House Cookie Recipe
- Timeless flavor—just like Grandma used to bake.
- Pantry-friendly ingredients you can find at any grocery store.
- Quick assembly—ready to pop in the oven in under 20 minutes.
- Chewy inside, lightly crisp outside—cookies that please every palate.
- Family tested—kids, teens, and grandparents all give two thumbs up.
- Perfect for holiday cookie exchanges or an everyday dessert.
- Adaptable: gluten-free, vegan, or loaded with nuts and extra chocolate.
- Makes about three dozen, so there’s plenty for sharing (or sneaking).
Ingredients
• 2¼ cups (280 g) all-purpose flour (try King Arthur or Bob’s Red Mill)
• 1 teaspoon baking soda (ensure it’s fresh—do a quick fizz test in vinegar)
• 1 teaspoon fine sea salt (Morton’s or Diamond)
• 1 cup (227 g) unsalted butter, room temperature (Land O’Lakes recommended)
• ¾ cup (150 g) granulated sugar (C&H or Domino)
• ¾ cup (165 g) packed light brown sugar (adds moisture and depth)
• 1 teaspoon pure vanilla extract (Nielsen-Massey if you splurge)
• 2 large eggs, at room temperature (let them sit out 30 minutes before you start)
• 2 cups (340 g) Nestle Toll House semi-sweet chocolate chips
• 1 cup chopped walnuts or pecans (optional, toasted for extra crunch)
Tips on ingredients:
– Soften butter with a quick 10-second zap in the microwave if you’re in a rush.
– Pack brown sugar lightly—overpacked sugar means a denser cookie.
– For a chewier texture, swap half the all-purpose flour for bread flour.
– Want a gluten-free spin? Use a 1:1 gluten-free flour blend and add an extra egg white.
Directions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper—this prevents sticking and promotes even browning.
- In a medium bowl, whisk flour, baking soda, and salt until well combined; set aside. (Pro tip: Sifting these dry ingredients adds a lighter crumb.)
- In a large bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes—until the mixture turns pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract; scrape down the sides so everything blends smoothly.
- Gradually add the flour mixture, mixing on low speed just until you see no streaks of flour—overmixing can make cookies tough.
- Fold in the Nestle Toll House chocolate chips (and nuts, if using) with a silicone spatula, ensuring an even distribution—chocolate pockets in every bite!
- Drop dough by rounded tablespoonfuls (or use a 1½-inch cookie scoop) onto the prepared sheets, leaving about 2 inches between each mound for spreading.
- Bake one sheet at a time for 9–11 minutes, rotating halfway, until edges are golden but centers look slightly underbaked. (They’ll firm up as they cool.)
- Let cookies sit on the sheet for 5 minutes before transferring to a wire rack—this helps them set and keeps them chewy.
- Repeat with the second batch or freeze scoops of dough for later baking—no need to thaw before popping them in the oven.
Servings & Timing
Makes: about 36 cookies
Prep Time: 15 minutes
Bake Time: 9–11 minutes per batch
Cool Time: 5 minutes on the sheet, plus 5 minutes on rack
Total Time: roughly 30 minutes start to finish
Variations
• Double-Chocolate Twist: Swap 1 cup of chips for ½ cup cocoa powder and 1 cup dark chips.
• Oatmeal Chocolate Chip: Stir in 1 cup old-fashioned oats for a heartier texture.
• Peanut Butter Swirl: Drop dollops of peanut butter on top before baking.
• Vegan Friendly: Use vegan butter, a flax egg (1 Tbsp ground flax + 3 Tbsp water), and dairy-free chips.
• Salted Carmel: Press a caramel square into each mound and sprinkle with flaky sea salt.
• Nut-Free: Skip the nuts and add ½ cup dried cherries or cranberries.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment to prevent sticking. For longer keeping, freeze in zip-top bags for up to 3 months. To reheat, microwave one cookie for 10–12 seconds or pop them in a 300°F oven for 3–4 minutes to revive that fresh-baked warmth. Dough balls freeze beautifully too: bake directly from frozen, adding 1–2 extra minutes of bake time.
Notes
• Chilling the dough for 30 minutes keeps your cookies from spreading too thin—just don’t skip it if you like thicker rounds.
• For extra chewiness, use more brown sugar than white; for crisp edges, increase granulated sugar by 2 Tbsp.
• I’ve found that rotating the baking sheet halfway ensures even color and texture—oven hotspots happen to the best of us.
• Swap in half a cup of corn starch with the flour mix for a softer, more tender crumb.
FAQs
Q: Can I use salted butter?
A: Yes—just omit the added sea salt or reduce it to ½ teaspoon for balanced flavor.
Q: Why do my cookies spread too much?
A: Dough that’s too warm or overmixed can spread; chill for at least 30 minutes and stir gently.
Q: How do I get a taller, bakery-style cookie?
A: Scoop dough, chill balls on the tray, then bake—cold dough stays puffy longer.
Q: Can I substitute margarine for butter?
A: Margarine has more water, so cookies may flatten; use stick margarine labeled “for baking.”
Q: What if I don’t have an electric mixer?
A: A sturdy wooden spoon and elbow grease work—cream butter and sugar until light and fluffy.
Q: Are these cookies safe with raw eggs?
A: Use pasteurized eggs or bake until edges are golden to minimize any risk.
Q: How do I make the cookies chewier?
A: Add an extra egg yolk or 2 Tbsp corn syrup to the batter for that satisfying chew.
Q: Can I add mix-ins like M&Ms?
A: Absolutely—feel free to swap chocolate chips for candies, nuts, or toffee bits.
Conclusion
These Nestle Toll House Cookie Recipe gems bring together the best of classic baking—simple ingredients, timeless flavor, and that warm-and-gooey texture we all adore. Give them a try this week, and leave a note below to let me know how they turned out—or browse more of my favorite holiday cookie recipes when you’re craving something new. Happy baking!
Nestle Toll House Cookie Recipe
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 2 cups Nestle Toll House semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans optional, toasted
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking soda, and salt; set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until pale and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the flour mixture to the wet ingredients; fold in chocolate chips and nuts.
- Drop dough by rounded tablespoonfuls onto baking sheets; bake for 9–11 minutes.
- Let cookies sit on the sheet for 5 minutes before transferring to a wire rack to cool.
