Toll House Chocolate Chip

Here’s the original Nestlé Toll House Chocolate Chip Cookie recipe — a beloved classic since the 1930s. These cookies are soft, chewy, and loaded with melty chocolate chips — simple, nostalgic, and nearly foolproof.

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🍪 Original Toll House Chocolate Chip Cookies

Ingredients (Makes ~5 dozen small cookies):

• 2 ¼ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 cups (12 oz) Nestlé Toll House semi-sweet chocolate chips

• 1 cup chopped nuts (optional — walnuts or pecans)

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix dry ingredients:
   In a small bowl, whisk together flour, baking soda, and salt.

3. Cream butter & sugars:
   In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy.

4. Add eggs:
   Beat in eggs, one at a time.

5. Combine:
   Gradually add the dry flour mixture. Stir in chocolate chips and nuts (if using).

6. Scoop & Bake:
   Drop by rounded tablespoon onto ungreased baking sheets.
   Bake for 9–11 minutes, or until golden brown around edges but soft in the center.

7. Cool:
   Let cookies sit on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

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🍽️ Tips for Success:

• For softer cookies, slightly underbake and let them finish on the hot sheet.

• Chill the dough for 30 mins for thicker cookies.

• Use a cookie scoop for even size and baking.

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Would you like a bar version, a small-batch adaptation, or a brown butter twist on this classic?