Perfect Nestle Toll House Cookies Recipe
These classic NestleToll House Cookies are chewy, buttery, and full of rich original Nestle® TollHouse Chocolate Chip Cookies. This recipe is easy to make and features goldenbrown edges with ooey gooey centers.
Servings: 16 cookies
Ingredients
- 2 1/4 cups all-purpose flour sifted
- 1 ¼ teaspoon baking soda
- 1 teaspoon salt or ¼ teaspoon if using salted butter
- 1 cup butter 2 sticks softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips Nestle Toll House or similar (see note)
- 1 cup chopped walnuts optional, or pecan pieces
Instructions
- Preheat oven to 375°F, placing the rack in the upper middle position. Turn on the convection or forced air if available.
- Line a large baking sheet with parchment paper and set aside. (If you don’t have parchment, use an ungreased baking sheet)
- In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, brown sugar and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition.
- Sift in half of the flour along with the baking soda and salt. Mix it in by hand, scraping down the sides of the bowl as needed. Then mix in the remaining flour, chocolate chips and optional nuts.
- Cover the dough with plastic wraps and chill in the refrigerator for 2 hours or up to 3 days. (It's important to chill the dough before baking to avoid spreading too much.)
- Scoop the dough into 1 ½ inch balls and place on the prepared baking sheet, spaced 2 inches apart to allow room for spreading.
- Bake until golden brown, about 10 minutes. Remove from the oven and allow to cool on the baking sheet for 2 minutes.
- Use a rigid spatula to transfer the Toll House cookies wire racks to cool completely.
Notes
- Make sure to use softened butter.
- You can use semisweet chocolate chips or milk chocolate chips for this recipe.
- Chill the dough before baking to prevent spreading:
- Storage: You can store these cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.