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The king of chocolate chip cookies
This Nestlé Toll House Cookie recipe is the king of chocolate chip cookies! Or should I say queen?
In the 1930s, Ruth Wakefield ran the Toll House Inn in Whitman, Massachusetts with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits and mixed them into brown-sugar dough, creating a chocolate chip cookie recipe.
In 1939, she sold Nestlé the rights to reproduce her original recipe on its packages, thus the Nestlé Toll House cookie is born!
This most iconic chocolate chip cookie is crispy on the outside, chewy on the inside. This famous classic American cookie is the perfect cookie recipe no matter what the age or occasion.
DRY INGREDIENTS. In a small bowl combine flour, baking soda and salt and stir together. Set aside.
WET INGREDIENTS. In the bowl of a stand mixer add butter, granulated sugar, brown sugar and vanilla extract. Beat until creamy. Add the eggs, one at a time, and mix well after each egg is added.
COMBINE. Slowly mix in the flour mixture until just combined. Mix in chocolate chips and nuts.
CHILL. Cover the bowl and chill for at least 4 hours to overnight.
PREP. Preheat the oven to 375°F.
SCOOP. Use a cookie scoop to form dough balls and drop them, evenly spaced, onto an ungreased cookie sheet.
BAKE. Bake for 9-11 minutes. Larger cookies bake for 11-13 minutes.
Picture Perfect Chocolate Chips: After I form the dough into balls and place them on the baking sheet I like to add 4-5 chocolate chips to the top of each dough ball. This is totally optional, but I love how the chocolate chips spread out during the bake time and sit prettily right on top of each cookie.
Nestlé Morsels: Over the years Nestlé has expanded their morsel flavors. If you want to change the chocolate chips out for another flavor there are so many to choose from:
- Chocolates: Cacao Dark Chocolate, Regular Dark Chocolate, Milk Chocolate, White Chocolate
- Seasonal: Peppermint, Pumpkin Spice
- Sea salt Caramel
See their site for even more and a link on where to buy
chocolate chip cookie tips
Too thin. Traditionally these cookies are a flat cookie with a chewy center and crisp edge. If you fine them to be too thin, simply add 1-2 tablespoon of flour to the remaining dough. The chill time help keeps the dough from spreading too thin.
Tough cookies. Mixing the dry ingredients in a separate bowl ensures that the baking soda and salt are thoroughly mixed into the flour. Once the dry mixture is added to the wet ingredients you just need to mix until combined. Overmixing can cause the gluten to overactive resulting in a tougher cookie.
Make cookie bars. Instead of baking the dough into individual cookies you can press it into a greased 5x10x1-inch baking pan and bake for 20-25 minutes or until golden brown. Cut 48 bars.
Baking at High Altitudes of 3,000 feet or higher, can affect the way you mix and bake drop cookies. Arizona is definitely not high altitude so I did a bit of research dn found some tips for you to try:
- Don’t overbeat the eggs
- For every cup of sugar reduce it by 1 tablespoon at 3,000 feet or 3 tablespoons at 5,000 feet
- Reduce the amount of baking soda by ⅛ teaspoon at 3,000 feet or ¼ teaspoon at 7,000 feet
- For every cup of flour increase the liquid by 2-3 teaspoons water at 5,000 feet or 3-4 teaspoons at 7,000 feet.
Increase your oven by 20°F AND decrease the bake time by 1-2 minutes. Bake one or two cookies to determine the best time before baking the rest of the dough.
Make ahead and freeze. I like to form the chocolate chip cookie dough into balls then freeze in an airtight bag or container. That way I can bake up 2 cookies if it’s for a late night snack, or 10 if we have friends over and I need a quick warm homemade treat.
- Shape the dough into balls and flash freeze them. Line the dough balls on a pan and place them in the freezer. Once they are solid transfer them to a freezer Ziploc. The dough can be frozen for 8 weeks.
- Form the dough into a 15-inch log. If it becomes too long, make two or 3 logs. Wrap the log with plastic and again with foil. When you’re ready to bake allow it to thaw a bit, then slice the log into disks and bake.
STORE baked cookies. Be sure to let the cookies cool on a wire rack before storing them. They can be kept at room temperature, in an airtight container, for 4-5 days (Toss in a piece of white bread as well to help keep them soft and chewy).
FREEZE. Store cookies, separating the layers with parchment paper, in a freezer safe container. You can also place 1-2 cookies in a fold top sandwich bag and store the bags together in a freezer Ziploc this makes it really easy to grab a baggie and toss in a lunch box or day bag for later. Frozen cookies can last for up to 3 months.
For More yummy Cookies, try:
- Oatmeal chocolate chip cookies
- No bake cookies
- Turtle Thumbprint Cookies
- White Chocolate Snickerdoodles
- Nutella Cookie
- Cowboy Cookies
Nestlé Toll House Cookie Recipe
- In a small bowl add the flour, baking soda and salt and mix together. Set aside.
- In the bowl of a stand mixer add butter, granulated sugar, brown sugar and vanilla extract. Beat until creamy. Add the eggs, one at a time, and mix well after each egg is added.
- Slowly mix in the flour mixture until just combined.
- Add the chocolate chips and nuts. Mix.
- Cover the bowl and chill for at least 4 hours to overnight,
- Preheat the oven to 375°F.
- Use a cookie scoop to form dough balls and drop them, evenly spaced, onto an ungreased cookie sheet. Optional: Add extra chocolate chips on top of each dough ball.
- Bake for 9-11 minutes. Larger cookies bake for 11-13 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.