Nestle Toll House Cookie Recipe

Nestle Toll House Chocolate Chip Cookies

This is the back-of-the-bag Toll House cookies recipe that started it all, with a few extra tips to make sure they turn out perfectly every time. If you’re more of a thick and chewy cookie person, my best chocolate chip cookies or Levain bakery cookies are worth a look. But when you want classic Nestle Toll House cookies, this is it.

Why I Love This Original Recipe

• The iconic flavor, crispy edges, and chocolate chips in every bite.
• An entire batch of Toll House chocolate chip cookies can be made in under 30 minutes.

Find the full printable recipe with specific measurements below.

• All-purpose flour: To ensure your cookies aren’t overly dry or crumbly, it’s important to measure the flour accurately. Do this by using a kitchen scale or follow my tips on how to measure flour without a scale.
• Baking soda: This is the leavening agent that gives the cookies a bit of rise. Nestle chocolate chip cookies do spread and are thinner than usual, but baking soda still has a job to do!
• Butter: Bring it out to room temperature about 30 minutes before you begin, more if you kitchen is cold. The butter needs to be soft enough to cream easily.
• Sugars: Equal parts white sugar and brown sugar are used.
• Chocolate chips: Since this is a recipe for Nestle Toll House cookies, I’d suggest using Toll House semi-sweet chocolate chips!
• You’ll also need: Salt, vanilla, and eggs.

How to Make Nestle Toll House Cookies

In one bowl, you’re going to beat the butter and sugar together and then add in the vanilla and continue beating until creamy. Beat in one egg at a time and mix well until everything is well combined.

Use a cookie scoop to drop about a tablespoon of cookie dough onto ungreased baking sheets. Bake in a preheated 375° F for 9–11 minutes. Rest for a few minutes then transfer to a wire rack.

Recipe Tips and Variations

• Do not prepare your baking sheet with any non-stick spray, silicone mat, or foil. These cookies produce enough grease all on their own, and the direct contact with the metal pan promotes a crispy bottom.
• To add nuts to your batch, add a cup of your favorite chopped nuts (walnuts, pecans, etc.) and remove 2 tablespoons of flour from the recipe.
• Different chocolate chips. The original Toll House cookie recipe uses semi-sweet chocolate chips, but feel free to swap them for milk chocolate chips, dark chocolate chips, or peanut butter chips.
• Turn these into cookie bars: Spread the dough onto a greased baking sheet and bake for 20–25 minutes until golden brown. Cool in the pan elevated on a wire rack. Once cooled, slice into 4 dozen bars.
• If your cookies are turning out flat, your butter may have been too soft or your dough too warm. Try chilling the dough for 15-30 minutes before scooping, and make sure your baking soda is fresh.