The Nestle Toll House Cookie Recipe is the first recipe many of us ever made, often with our mothers or grandmothers. This classic chocolate chip cookie recipe is one that has been enjoyed for decades.
While I’ve always loved this recipe, I’ve found a few simple tweaks make it so more delicious! Read on for my easy tips for making Nestle Toll House cookies – even better!
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Reasons To Make This Recipe
- This recipe creates an absolutely delicious chocolate chip cookie.
- Readers here, as well as on Pinterest and Instagram, rave about the results. May say they are the best cookies they’ve ever made!
- You are never fully satisfied with the results you get when you follow the traditional Toll House recipe.
- While you like the flavor of Nestle Toll House Cookies, you long for cookies that aren’t quite so flat.
Toll House Cookie Recipe
Changing the Nestle Toll House Chocolate Chip Cookie recipe feels almost like baker’s blasphemy. They say don’t fix what’s not broken–and Toll House Cookies always come out tasting great.
However, one of my favorite things about baking the same recipes for years is all the little adaptions I come up with over time. If you’re like me (and my mother and her mother before here) you do the same.
I’m excited to share with you MY version of the world’s most famous chocolate chip cookie recipe!
More Flour
Whenever I’d bake the Nestle cookie recipe from the back of the chocolate chip bag, I’d end up adding a couple of spoonfuls more flour to the dough to get it the right consistency. This recipe uses slightly more flour than the original in comparison to the amount of butter in the recipe.
With the original Nestle Toll House Cookie recipe, I’ve found the cookies often spread quite a bit. I’ve also found that many times the chocolate chips sink to the bottom of the cookie. The photos below help illustrate this.
Disclaimer: If you like the flat, often greasy cookie that the original recipe makes, may I suggest sticking with that. This is for the people who aren’t satisfied with that.
Less Butter
In this recipe, it turns out less is more! Reducing the butter helps prevent the cookie from spreading so flat. Don’t worry, it’s still got that delicious, buttery cookie taste!
Chilled Dough
Chilling the cookie dough before baking the cookies helps alleviate both problems. I added a half a teaspoon more baking soda to the dough so the cookies spread just the right amount during baking.
Yes, dough chilling can take time and planning. That said, even just one hour in the fridge can make a difference in the outcome of your cookies.
With a few very simple ingredient changes, and some dough chilling, I think these cookies go from good to GREAT.
These cookies are soft and chewy with sweet chocolate chips in every bite. Serve them with an ice cold glass of milk to make the kid in everyone extra happy.
Toll House Chocolate Chips Cookies are the first thing many of us learn to bake for a good reason: they’re so easy and virtually fool-proof. The only equipment you need is a mixing bowl, a spoon and a cookie sheet.
I can’t think of a single occasion when a batch of fresh homemade chocolate chip cookies wouldn’t be welcome. This is the perfect cookie recipe to share with friends over a cup of coffee or to tuck into a school lunch box.
The ingredients in my adaption are the same as the original.
Ingredients At A Glance
Amounts and full instructions found below in recipe card
- Flour – DO NOT OVER MEASURE! If you do, your dough will be too dry. Sift, then gently spoon into measuring cup, and level. If you measure by scooping your flour, it will be too much!
- Baking Soda – Make sure you use soda, not powder.
- Salt
- Butter – Salted or unsalted, I don’t notice much difference so use what’s on hand.
- Brown Sugar – Dark or light will work.
- Granulated Sugar
- Eggs – Large!
- Vanilla – Pure Vanilla Extract if possible.
- Chocolate Chips – While I prefer dark or semi-sweet, milk works too!
While the original recipe on the back of the chocolate chip bag includes nuts as an optional ingredient, I prefer my chocolate chip cookies without nuts. If you enjoy nuts in your cookies, chopped walnuts or pecans would be a nice addition!
How To Make Nestle Toll House Cookies
Full printable recipe below in recipe card
Nestle Chocolate Chip Cookies are nothing fancy and that’s part of their appeal. Pretty Sugar Cookies, festive Gingerbread Man Cookies and dainty Orange Slice Cookies all have their time and place but sometimes you just want the simple pleasure of a truly good chocolate chip cookie.
If you’ve been making the Toll House Cookie recipe for years, I can’t wait for you to try my “new and improved” adaptation and let me know what you think!
Looking for more great cookie recipes? Give these a try next.
Crispy Chocolate Chip Cookies are ideal for the crunchy cookie lovers in your life. Chocolate Chip Pudding Cookies stay soft even days later–and my recipe doesn’t even require pudding mix! Neiman Marcus Cookies come with a fun backstory and a well-deserved reputation. If you’re an oatmeal fan like I am, don’t miss my Oatmeal Chocolate Chip Cookies! Short on time? You can’t go wrong with these thick and chewy Chocolate Chip Cookie Bars. How about Oreos and Chocolate Chip Cookies all in one? My Oreo Stuffed Cookies do just that! For another famous recipe, try the Ghirardelli Chocolate Chip Cookie Recipe. Love a gourmet bakery cookie? Try my Crumbl Cookie Recipe. I’ve rounded up all of my favorite chocolate chip cookies in my Best Chocolate Chip Cookies post, don’t miss it!
Nestle Toll House Cookie Recipe
Ingredients
- 2 cups plus 2 tbsp all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter, softened salted or unsalted is fine
- 1/2 cup granulated sugar
- 1 cup dark brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups Nestle Semi Sweet Chocolate Chips other chips can be used
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
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
C says
I love these cookies. It’s an easy recipe to follow. The cookies are the best tasting cookies I have ever had.
Susan Watkins says
Wow! These were good!
Thanks for sharing!
Janice Hobbs says
I am an avid baker that was raised on the original Tollhouse recipe. I gave this version a try, and I will proudly admit this recipe is phenomenal! These make the best CC cookies I have ever eaten, and trust me, I have baked and tried many CC recipes. So very, very glad that I happened upon this version. Follow the recipe and instructions as posted and you will not fail!
Christi Johnstone says
Janice, I’m so glad you liked the recipe!
Kristin says
Can’t wait to try these !!!
Stacey says
How is the texture? and the edges? we like soft all around cookies at my house lol and the original tollhouse recipe always has crispy edges when I make them and I’m not sure why? I only bake them 9-10 minutes, thank you for sharing!
Christi Johnstone says
Stacey, I’ve never found the original to be all that soft, more on the flat and greasy side. I have a whole post that discusses all my chocolate chip cookies, that might be a great place to find the perfect recipe for you tastes.
Sharon G. says
This is better than the original. Still soft and chewy, but not so greasy.
Danielle says
I have never had a choco chip cookie this good. I made them just like your recipe. And OMG. Thank you for sharing this because I’m a only going to make them this way.
Priyanka says
Thank you for this recipe!! I hope it works well for me since I will be trying to make it without any eggs (will use egg substitute). I had a question about the placement. Do you roll the tbsp of dough into a ball and flatten or do you just drop it straight from the scoop?
Christi Johnstone says
When I’m making pretty cookies to photograph, I will usually roll it into balls, but if I’m not taking photos, I just scoop and drop! They both taste the same, so the less work route wins! 🙂
Priyanka says
Thanks for the prompt response! 🙂
If I want to make half of the batch (just ~30 cookies), is it safe to cut all ingredients in half?
Christi Johnstone says
I haven’t made a half batch, but that should work just fine. 🙂 Enjoy!
Linda B. says
I just made these today! I used 3/4 cup of butter and lowered my oven to 350 because I use a dark cookie pan and they came out perfect. I put the dough in fridge for only 25 min because I have arthritis and was afraid I wouldn’t be able to scoop them. It was just enough.
Thank Christie
Chelsea says
Hello!! I saw your recipe and decided to use it for a cookie cake! I halved this recipe and patted it down into a 9 inch springform pan lined with parchment paper. It was so good!! I’ve been looking for the perfect cookie cake recipe and I’m so happy!! This recipe makes such a beautiful crust on top while the inside is so soft! (Look at the pics above to see what I mean about the perfect crust!!! Beautiful!) I believe this was helped along by setting in the fridge an hour prior to baking. 😉 And the taste is delicious! Thanks for a new family favorite!