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nestle toll house cookie recipe baked on a white plate

Original Nestle Toll House Cookie Recipe

4 from 1 vote
This is the original Nestle Toll House cookie recipe straight from the yellow bag, crispy on the edges, soft in the center, and loaded with semi-sweet chocolate chips. A timeless classic that never goes out of style.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 60 Cookies
Course: Baking, Cookies, Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups All-purpose flour Level off for accuracy
  • 1 tsp Baking soda Fresh for proper rise
  • 1 tsp Salt Kosher preferred
  • 1 cup Butter Softened unsalted
  • 3/4 cup Granulated sugar
  • 3/4 cup Brown sugar Packed
  • 1 tsp Vanilla extract Pure
  • 2 Eggs Large room temp if possible
  • 2 cups Nestle Toll House semi-sweet chips 12 oz bag
  • 1 cup Chopped nuts Optional walnuts or pecans

Equipment

  • 1 Mixing bowl Large, for combining dough
  • 1 Hand mixer Or stand mixer with paddle
  • 1 Cookie scoop Optional, for uniform size
  • 2 Baking sheets Lined with parchment paper
  • 1 Wire rack For cooling cookies evenly

Method
 

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a small bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy.
  4. Add eggs one at a time, beating well after each.
  5. Gradually beat in the flour mixture. Mix just until combined.
  6. Stir in chocolate chips and optional chopped nuts.
  7. Drop by rounded tablespoons onto prepared baking sheets.
  8. Bake for 9–11 minutes until edges are golden and centers are soft.
  9. Cool on baking sheets for 2 minutes, then transfer to wire racks.
  10. Enjoy warm, or store in an airtight container for up to 4 days.

Notes

  • For chewier cookies, chill the dough for 30 minutes and use more brown sugar than white sugar.
  • Use a cookie scoop for uniform size and even baking.
  • Freeze dough balls on a tray, then store in a zip-top bag. Bake from frozen, just add 2 minutes.