Original Nestlé Toll House Chocolate Chip Cookies


User Avatar
Member since 2008
No Video

Serves 60 | Prep Time 15 | Cook Time 9

Why I Love This Recipe

I've been making these with my mom since I was tiny. Her cookies are famous in my family, and she's always getting asked to make them for church picnics. I have yet to find a better chocolate chip cookie recipe. : )

In the summer I like to take two cookies and make a sandwich with vanilla ice cream. probably about 8 zillion calories, but totally delicious, and they last forever in the freezer.


Ingredients You'll Need

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Directions

Directions:


PREHEAT oven to 375° F.


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.


BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.


SLICE AND BAKE COOKIE VARIATION:


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.


* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.


FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.


** In the summer I like to take two cookies and make a sandwich with vanilla ice cream. probably about 8 zillion calories, but totally delicious, and they last forever in the freezer.


** photo found here: http://www.meals.com/imagesrecipes/18476med.jpg


Questions, Comments & Reviews



More Great Recipes: Cookies | Dessert
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51081 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11274 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart