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My review
Original Nestle® Toll House Chocolate Chip Cookies
Nestle Toll House
"This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk."
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Ingredients
39 m servings 108 calsOriginal recipe yields 60 servings
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- US
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F.
- Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Footnotes
- * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
- SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
- FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
- Photograph is exclusive property of Publications International, LTD.
Nutrition Facts
Per Serving: 108 calories; 6.2 g fat; 12.7 g carbohydrates; 1.4 g protein; 14 mg cholesterol; 85 mg sodium. Full nutrition
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Reviews
Read all reviews 194243 Ratings
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Most helpful positive review
10/30/2008
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH ...
Most helpful critical review
12/31/2008
I tried everything in the world to get these cookies to not spread. Adding extra flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much diff...
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Newest
10/30/2008
HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes turn out different as far as thickness by the ingredients and temperatures you use them at. They turn out SO MUCH ...
9/13/2008
I've tried many chocolate chip cookie recipes (especially from this website) and my favorite is still the one on the back of the chocolate chip bag! This is the one I grew up with and the one t...
12/31/2008
I tried everything in the world to get these cookies to not spread. Adding extra flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much diff...
10/1/2008
NOT cool. These cookies have the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I should have added more flour than the recipe called for. Maybe they wouldn't be so flat. The chips are e...
10/14/2008
Flavor is ok, but I have gone back and tried these year after year thinking it just must be me, but these cookies are sooooooooo flat once they cool. I quite using this recipe a couple of years...
9/14/2008
Really good chocolate chip cookies- perfect with a glass of milk. I did find however I needed to add about 2/3 cup of flour once everything was mixed in or it was too sticky. Really good once ba...
10/1/2010
Classic chocolate chip cookie recipe. I leave out the nuts when I make it.
10/2/2008
These cookies will always be the best!! I always make mine a LITTLE different.. I used 1 crisco butter flavored stick, 2 cups of flour and no nuts.. I cook at 350 degrees and always preheat the ...