The Toll House Cookie Recipe is the original chocolate chip cookie. These cookies are chewy, soft, and buttery–just like grandma used to make! One bite and you’ll understand why this classic recipe remains a staple for a every home baker.
Original Nestle Toll House Cookie Recipe
Chocolate Chip Cookies are the first cookies many of us remember baking.
Whether you stood on a stool to reach the mixing bowl as a kid or didn’t venture into cookie baking until adulthood, you’ve almost certainly experienced the joy of biting into a warm chocolate chip cookie.
Invented by Ruth Wakefield in the 1930s, this recipe catapulted chocolate chip cookies to worldwide popularity. It’s been printed on the back of Nestle chocolate chip bags for decades, passed down from generation to generation of cookie bakers.
While plenty of variations have been made over the years, there’s something about the taste of the original Toll House recipe, you just can’t top.
Since I don’t normally buy Nestle chocolate chips (I’m a big fan of Ghirardelli), I wanted to make sure my family has this recipe in print for years later!
Unsalted butter- While salted butter can be used, unsalted butter gives you more control over the flavor of the cookies.
Baking soda – This reacts with the eggs and sugar to leaven the cookies, making them spread as they bake.
Vanilla extract – Using a good quality vanilla is essential for best flavor. I love using my homemade Vanilla Extract in these cookies.
Nuts- completely optional! Chopped peanuts, walnuts, or pecans are all delicious in this classic cookie recipe.
Tips and Tricks
- Use an electric mixer. Beating the butter and sugar vigorously makes all the difference in the consistency of your cookies. Handheld beaters or a stand mixer makes it so easy!
- Measure flour accurately. Use a spoon to scoop flour into your measuring cup. Then level the top with a butter knife. This measuring method is much more accurate than simply scooping your flour with a measuring cup straight out of the bag. I’ve got all the tips and tricks on how to measure flour.
- Measure the dough. For equally sized cookies, use a metal cookie scoop to drop dough onto the baking sheet.
- Bake until golden brown. Remove the cookies when the edges begin to turn golden. They may look under baked in the center, but they will continue to bake as they begin to cool on the baking sheet.
- Chocolate. Press extra chocolate chips into the tops of the cookie dough before baking. This gives them a beautiful look, plus, MORE chocolate!
This dough is cookie dough is also freezer friendly. Freeze the dough in balls, then place frozen cookie dough balls right on the baking sheet. No need to thaw first! Simply add another minute or two to the baking time.
More Easy Cookie Recipes
- 3 Ingredient Peanut Butter Cookies
- Chocolate Peanut Butter Cookies
- Funfetti Cookies
- Smores Cookies
- Icebox Cookies