Original Nestle® Toll House Chocolate Chip Cookies

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 BETTER when you use eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here have more as well because it tastes better! :) I also blend half chocolate chip&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY SECRET: Add 1/8-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always hand mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of course eat w/a glass of milk. Now my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Chip Cookie" on here & followed the advice of some reviews ...I switched. They found the secret to the biggest, chewiest cookie with the right mixture of sweetness!

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 difference. Then...I saw an article in the Sunday paper about why I was having trouble. This recipe was developed in the 1930s and flour was milled differently back then. If you use a heavier bread flour and chill the dough for at least 24 hours you'll have the best cookies ever! My husband raves about my chocolate chip cookies and so does everyone else who has them. It'll be our little secret---ssshhhh!

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 that I love. I do make one modification. I use 1/2 cup butter and 1/2 cup butter flavored shortening to keep them puffy.

I grew up near the Toll House in Whitman , MA and have Ruth Wakefield's original recipe. It calls for butter, not shortening as one reviewer said. This recipe is almost identical, but Mrs. Wakefield dissolved the soda in 1 tsp hot water. Also, the Toll House always chilled the dough overnight to prevent the cookies from spreading too much. This recipe is my favorite choc chip recipe.

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 elevated above the rest of the cookie. This is bad. I will NEVER make these again! Try "Best Chocolate Chip cookies" those are my all time FAVORITES! These are just not cool.

Made these changes to recipe on the bag Added extra 1/2 tsp baking soda Added extra 1/2 tsp vanilla extract Added extra 1/3 cup flour Used bread flour in place of all purpose flour. Bake on parchment paper!! Refrigerate dough overnight !!! Used an ice cream scoop to form ping pong ball size scoops Baked at 350 for 14 minutes These were PERFECT! Crazy tall and moist. Absolutely.picture perfect! I pulled all the good ideas off everyone's reviews.

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 oven with the cookie sheet inside so you start off with a warm pan!!

I have been using this recipe to make cookies for my family and my husband's family for Christmas for over 10 years. Everyone loves these cookies! The only problem I ever had was the cookies used to come out flat. I eliminated this problem by making the dough the night before and leaving it in the refrigerator. I also recently started using parchment paper on my aluminum baking pans instead of baking spray or butter. The cookies come out perfect now and cleaning the pans is a snap. Since parchment paper comes in rolls and tends to curl up it can be a little tricky getting that first batch on the paper (an extra set of hands is very helpful). Once the pan has been in the oven the paper flattens out and is very easy to work with.

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 baked.

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 ago because I got tired of wasting my time and ingredients. If you like fluffy and chewy chocolate chip cookies - this is definitely NOT the recipe for you. I am still in search of the perfect cc cookie recipe!

For best results refrigerate the dough overnight. Our local newspaper ran a story about the recipe and said that was one thing the lady who invented the recipe always did but it wasn't mentioned in the directions. When you do refrigerate them, they come out really well.

Classic chocolate chip cookie recipe. I leave out the nuts when I make it.

I love this recipe when anyone else makes it, but when I make it the cookies come out cake-like and puffy rather than chewy. I have tried adding more brown sugar and cutting back on the white sugar with no success.

These cookies are delicious but turn out flat if you use butter. I used Smart Balance and they keep their shape, are better for you and taste great. I also used egg whites instead of eggs.

I always start with this recipe and make the following changes...my cookies always get lots of compliments. First, use half butter, half butter flavored crisco. Instead of nuts, I add 1/2C oats and increase the flour by 1/2C. This makes them sit up a lot better and adds some whole grain to them without anyone knowing!

Crisp edges, chewy bendy middles, these are the BEST chocolate chip cookie ever! I've made lots and lots of different recipes over the years, but these are our #1 pick! Thanks for posting this winner!

Best cookie recipe EVER! I've been making it for over 30 years! If you tend to get flat cookies w this recipe, just add more flour. I generally add about 1/2 cup more. Let your butter sit at room temp but not for too long. If your butter is too soft, your cookies won't be as thick and the texture changes (best to cream by hand, not with a mixer).

My 13 year old daughter just made a batch of these. She asked for the milk chocolate chips instead of the semi sweet because she thinks the semi sweet are bitter. I have never had them with milk chocolate chips. Boy are they good. There are hardly any left.

This is a classic recipe. I have found that the key to greatly improve this recipe is to add at least 1/2 cup more flour (or even more) at the end of mixing the dough so it's really stiff - before adding the chips and nuts. Sounds counter-intuitive, but adding more flour makes for cookies that are not flat, and they stay deliciously soft and chewy over time. Agree with other reviewers: Use real butter and real vanilla.

This is THE definitive chocolate chip recipe! Desserts are my specialty, and I've tried tons of different chocolate chip cookie recipes, but none are quite as good as this one. I'll never look for another recipe!

This is the best easiest recipe. Its not fussy on measurements, and the cookies come out fantastic. Kind of cakey and soft, rather than hard or crunchy. I wanted to follow another suggestion to use room temp butter, but I forgot to take it out, so I zapped it in the microwave for 15 seconds. I used the stand mixer on the slowest setting and only until things were just incorporated, so I wouldn't over mix. I also doubled the vanilla as another suggested. I baked for 12 minutes, cooled for 1-2 minutes on baking sheet before moving to cooling rack. Excellent. People who have trouble with getting flat cookies may be over mixing the ingredients. Try mixing by hand, or using an electric mixer very sparingly.

I've never have a problem with this recipe since I started WEIGHING the dry ingredients...AP flour, sugars and nuts. There were a lot of comments about the cookies spreading TOO much. This means you are using TOO much butter or too much white sugar. There are sites online that show the various ingredient changes needed to make (1) Cakey, (2) Soft and Chewy or (3) Thin and Crispy versions of this cookie. This Original Toll House recipe is slightly different from the three mentioned. This recipe has equal amounts of white and brown sugar. The final product is only as good as the ingredients you put into it. Make sure your Toll House Morsels and nuts are fresh. Thanks, All Recipes, for always giving both the US and Metric measurements.

The recipe that comes w/butter flavored Crisco is much better - it produces a light, flaky, lumpy cookie that is beautiful and tasty. These cookies (because of all the butter) will be flat and a little too brown around the edges. These are edible, but they don't look as nice as those made w/butter flavored Crisco and they don't taste as good either. Also - what's the point of posting a recipe that's been printed on every bag of Nestle's chips that was ever made?

This recipe on the Nestle Toll House bag used to have crisco, instead of butter. The crisco makes a "less flat" cookie. Give it a try, you'll love 'em

I love these cookies! This is my go-to recipe for cookies. To make sure it doesn't go flat, first, make sure that you cream the butter when the butter is room temperature. If the butter is cold, it will not cream correctly and it will leave big butter chunks in your batter, which will melt and flatten your cookies during baking. If you notice that your batter is too sticky, put the batter in the fridge for about 15 minutes to firm up. The cookies will come out perfect every time.

I have fond memories of baking these cookies with my older sister when I was a little girl and now I’m making memories with my own kids using this same recipe. This recipe has never failed and it’s the only one I’ll ever use for chocolate chip cookies.

This is a good recipe, but instead I used 1/2cup of crisco shortening and a 1/2 cup of butter instead of soda ,I used baking powder and cut back on each of the sugars by 1/4 cup. bake 9-11 minutes and cool on wax paper with 4or5 sheets of newspaper underneath the wax paper.

My aunt used to make the original TH Cookies when I was a kid in the 1930's. She used redskin peanuts. I saw the recipe and decided to give it a try. I tricked the instructions up a bit. I added the baking soda to the creamed sugar and butter and beat until it was really creamy, then added the eggs, beat after each one, Added the flour last ,all at once and beat until the dough came together----perfect. The original recipe was formulated using the flour of the time which was mostly hard wheat, high gluten. The final beating using the flour of today requires more working to incorporate the liquid and develop whatever dough conditioner is in the flour. For those of you who have been getting a dry, flat and crumbly product, just beat the batter a bit longer.

These are a staple in my household! They never last long. I don't think I will ever try a different chocolate chip cookie recipe. One thing I do have to say is that I only used to use light brown sugar and the cookies seemed to turn out very flat. One day I switched to dark brown sugar and they seemed to come out thicker and fix the problem. Make sure to use dark brown sugar so you don't come across the same problem!

Always good!

My family and I love these cookies! The only changes that i make are to use margarine in place of butter and I heat oven to 350 and bake the cookies for 14 minutes. It makes them a little softer and not so flat.

The first time I made these I followed the recipe exactly. The cookies were a bit too flat. I increased the flour to 2 1/2 cups the second time and they came out fluffier. I also use butter and eggs at room temperature. That seems to help. I like to use Guittard semi sweet chocolate chips to make these.

I consistently only get 3 dozen cookies. I think these taste best when you use salted butter. Also, I often need to add 1/2-2/3 cup of flour to the dough before making the cookies. This cookie recipe wipes the floor with all the others.

this recipe is very good been using it for years

I've always used this recipe with a small change. I use 1-cup of ground pecans and [1 - 2 teaspoons] of rum

These cookies we're okay they we're just really cakey. Don't think I'll make them again.

it took me a year to perfect this recipe and I would love to share how I did! My cookies do not spread and come out so delicious! People ask for the recipe all the time! First, do not pack the brown sugar. You want the white and brown sugar to have the same amount. It helps them not to spread! Next, I use crisco shortening instead of butter. Add 3 tsp of vanilla. It's amazing! When you are mixing the dry ingredients in, do not over mix! Only mix until you can not see white. Stop once white is gone as you will be mixing the chocolate in as well! Also, I use mini chocolate chips. For some reason the regular sized always, ALWAYS cause my cookies to spread more. Last, I put my rolled cookie dough balls in the freezer for about two hours before baking. They bake so much better out of the freezer! I also only bake at 350. I promise if you follow these steps you will have people begging for your recipe!!!

I made this recipe with Splenda Sugar Blend (50% sugar, 50% Splenda), and SmartBalance 50/50 Butter Blend, to try to be a bit healthier, and they turned out great! I was nervous, but really happy when they were done.

This is my favorite chocolate chip cookie recipe. No changes needed

A great standard

I made these with a few changes based on other reviewers ratings...to help decrease the flatness I added 1 tsp of baking powder (along with the 1 tsp of baking soda). Also, to keep them soft, the best trick is a large package of instant vanilla pudding (I use sugar free)and I've found that realllly keeps them soft for days...if they last that long! I just tried with 1/2 butterscotch 1/2 milk chocolate, but my husband and I agreed that all chocolate chips is really the best!! Make sure all your eggs and butter are all room temp, these turn out great every time! :)

This is the recipe I have ALWAYS used when I want plain ol' chocolate chip cookies. The only change I make is to cut back the butter to 3/4 cup, as the cookies tend to be too flat and crispy with a full cup of butter. The biggest difference between this recipe and other chocolate chip cookie recipes (and the thing that makes it so good IMHO) is the fact that there are equal amounts of white and brown sugar. Most other recipes call for more white sugar than brown sugar.

omg this is my favorite chocolate chip recipe besides monster cookies, they are soft and chewy and DELICIOUS!!

This is probably my favorite cookie recipe of all time. I usually add 1/2 cup coconut and that make them nice and soft. I also take 3/4 cup oats and grind them. They make the cookies have a slightly chewy techture which I crave! I make them for my parents who always give me complements. I would recommend this recipe for any one who has never tried it. Yummmm!

It is Friday night and my husband is having a get together with some old friends tomorrow and I planned to make these cookies for a treat and I am using a completely different recipe now! These cookies are cakey and crispy but in a bad way. You can barely tell they are chocolate chip cookies... NOT a good cookie.

This is my favorite recipe for chocolate chip cookies. Brings back memories of childhood when a Toll House cookie was such a treat.

This really is the best cookie recipe. I have used this for years and ALWAYS get rave reviews. The ONLY thing I change about it is that I use a little more vanilla and salt and then I ALWAYS chill my dough for a few hours before I make the cookies. They are always SUPER soft that way and stay soft for WEEKS. I sent some to my brother in the service in Iraq and he said when they arrive (two weeks later) they were STILL soft. :-)

This recipe was fast as easy minus the nuts... the cookies came out great, a little crispy on the edges and chewy in the middle. prefect.

These were a huge hit - I am about to bake them for the 3rd time in 1 week!

Great recipe! I thought the dough was a tad too loose with the initial 2 1/4 cups of flour, so I added in about another 1 cup and the cookies came out beautifully fluffy! Would recommend adding that extra flour. And 9 minutes of baking time seemed to do the trick. The amount of chocolate chips was perfect though. :)

I loved the tollhouse chocolate chip cookies. I suggest baking the for ten minutes exactly because they come out soft but harden up as they cool

The original Nestle recipe from the bag called for shortening, not butter. I always make my chocolate chip cookes with shortening. They turn out less flat. The cookie sheet makes a lot of difference. I prefer a flat aluminum sheet, not the layered sheets. I made these at Thanksgiving and had some leftover cranberries. Threw them in with the chips and nuts. Everyone raved over them. If you like cranberries, try it. My grandaughter said, "yuk" before she tried them. Afte she tried it, she said, "how come you didn't put them in all the cookies?"

This is the one grandma always made! Awesome recipe! There is no mention of the type of nuts to use - we have always been fans of walnuts.

This is the best chocolate chip cookie ever!!! I added 2 TBS of cocoa powder to my recipe..and everything turned out sooo delicious! The cookie itself wasn't too overly sweet, it was just PERFECT!

Can't argue with a classic like this. I always up the vanilla a tad. Using parchment paper and a cookie dough scoop are pluses.

Wasted my time and butter. Don’t use this recipe

The best CC cookies in the WORLD! There is nothing better than hot out of the oven Nestle Toll House CC cookies! I love to eat these fresh out of the oven with a bowl of vanilla ice cream! My favorite desert!

I haven't yet found a cookie recipe better than this! I always use this recipe whenever I'm in the mood for cookies. I wish they wouldn't come out so flat, but they are still yummy :)

My mom has been making these my whole life and they are my favorite cookies and definitely the easiest chocolate chip cookies I've ever made. I typically only use half a bag of chocolate chips and they are so good!

I don’t know if i did something wrong, but these were NOT RIGHT. something was very different than the ones my mom made for me as a kid. On another note, a really great add in is chopped up werthers chewy or soft caramels.

This is still my favorite chocolate chip cookie recipe! I don't care for the nuts so I keep them out, however I will add some more chocolate chips to make up for it. I like a little extra vanilla as well. Happy baking!

I didn't have enough chips and I didn't have time to go to the store so I chopped up the ones I did have and they spread nicely throughout the batter. I think I just might do this every time from now on because they tasted wonderful!

Definitely will make again! Excellent! The ultimate chocolate chip cookie.

I would like to specify on what type of flour should be used. When Ruth graves Wakefield invented the chocolate chip cookie, she was actually in England at the time. She used a more local flour which was high in protein. Flour consists of two proteins glutenin and gliadin, these protein like to suck water, but butter greases up the flour causing the cookies to be crumble and flat! Which is why if I use more my local flour (USA) the cookies end up not spreading! I recommend to anyone else having this problem to either use unbleached or more of a bread flour! Next problem The cookies should be stored in the fridge overnight! In the original recipe Ruth stated how she always made the batter the night before! This is crucial! When baking the smaller the ingredient used the better. Like it would be better to use small kernels of salt rather than big ones because big kernels will through off the balance of the cookie. Also there is more time for the enzymes in the batter to help break down sugars. The smaller the sugar the better the browning!!!! Furthermore, overnight the cookie has more time for the proteins to soak up the liquid. (excuse my grammar)

This uses 1/4 of a cup more butter and an extra egg. Cut the butter to 3/4 cup and down to one large egg. For some reason they say this is the toll house recipe but it's not. This will make very flat cookies where the chips end up melting out. It sucks, make sure if you are using a recipe to goto the source. Look at nestles website. A one pound Hershey's dark chocolate bar broken up works well when making a big cookie.

Classic and yummy BUT I have recently discovered that the real secret to the best (5 star) chocolate chip cookies is to use high quality chocolate. I've actually started coarsely chunking semi-sweet baker's chocolate in lieu of chocolate chips. I like the large chunks that melt in your mouth and the little shavings that give the cookie itself a more chocolatey flavor. There are a variety of options you can use, but basically a higher quality chocolate will taste better and melt better than cheap chocolate chips.

These turned out horrible!

There is a reason that this recipe has been around for so long. They are wonderful and it wouldn't be Christmas without them. They are the first cookie that I learned to make. I sometimes make my own butter toffee ( 2 sticks Land O Lake butter, 1 cup sugar, and 1 tablespoon water. bring to 300 degrees and pour out into a parchment paper lined cookie sheet and let cool) I crunch it up and add. The will spread a lot but I can never make enough and they have always been the first cookies to go at a cookie exchange.

These cookies taste decent but they go completely flat - will never make these again!

These are the best. My husband loves them so much I made them as his birthday cookie!

I finally found the secret to the Toll House cookies not flattening..... I bake them at 350 degrees for 13-15 minutes. PERFECT!

I loved this recipe! I did not use the nuts though. I added 1 tablespoon of milk and it was delicious! I also made it into a cookie cake and it turned out even better than the normal cookies! Thanks for the recipe!

I've tried lots of chocolate chip cookie recipes and though I've found some good ones nothing beats these. THE BEST!

The most tried and true chocolate chip cookie recipe ever. No other can compair. I think it is the two sugars evenly measured.

These always go very fast!

We made these cookies for the neighborhood kids who helped us chop down our trees after Ike. They were delicious and a big hit; I didn't change a thing about the recipe. We'll definitely make these again and again. I think I made them a little larger than what the recipe called for. I had to bake them 12 minutes and didn't get nearly as many as the recipe stated, but they were delicious.

this recipe is great, my husband loves these cookies that i make them every week. i even started handing them out to the doormen. it is true that the cookies come out flat (my husband's preference), however they have a wonderful consistency and are very tasty.

Yes I made it. Have made TH cookies many times. Never used a website to do so before now. It came out no flavor. No sweetness. I triple checked ingredients I put in.

I loved it! These remind me so much of Otis Spunkmeyer Cookies! If you make them without nuts, they turn out totally fine. I cooked them for 9 minutes and they turned out soft, (just the way I love them). You definitely NEED to make them.

With all the thousands of recipes this one will always be my favorite chocolate chip cookie!

Added a little more flour and some extra chips! Perfect!!

These cookies are so good. I tried the "best chocolate chip cookie" recipe here and they turned out awful despite the 4.5 star recipe. They are crispier and denser. I rested my dough for 18 hours to get better flavour and used more white sugar for a crispier and more spread out cookie. love these.

I love this recipe! I usually make a double batch when sharing with others. My single batch also makes 60 cookies, though my double can only reach 100-110. I like to line the cookie sheet with parchment paper (Reynold's precut cookie sheet liners) to prevent the underside from getting scorched, (also, I usually set the temp at 360-370° instead of 375°. I find that a little undone cookie is better). I dump the cookies 5 down, 6 across on the sheets (using the pre-folded lines for guidance) so that 30 cookies can be made on a sheet. I like to use light brown sugar instead of dark, and I find that adding cinnamon sugar enhances and improves the flavor of the (already wonderful) cookie. The really important part to me is the parchment paper, though. It's very useful in not burning the treats!

Everyone always compliments me on my chocolate chip cookies. When I tell them it's the recipe on the bag they don't believe me! I've tried other recipes in the past, but have never found anything as good. These really are the best chocolate chip cookies!

Seriously, if there is any reason to vote this recipe lower than a five, you did something wrong. Absolutely perfect! :)

I make this recipe often, but with a variation. I change the sugar and brown sugar both to 1/4 cup and add a box of instant vanilla to replace the rest of the sugar. Makes the cookies moist and chewy.

This is my "go-to" cookie, with one change. I add about 3/4 cup of quick cooking oats to the batter. This helps them keep their shape and makes them very crisp. They freeze well, if there are any left over.

PERFECT!!!

Instead of chocolate chips I used Reese's manycups and pieces

I use an assortment of chocolate, butterscotch, peanut butter chips

I made with only one egg and they came out Camry.

Great soft cookies

Great! Tweaking some things it tastes just like Grandma's

I dunno what went wrong but these came out quite salty and the batter was really sticky. Other than the salt they tasted ok but the texture wasn't chewy enough for my tastes and they kind of fell apart.

Always love this recipe, my go-to chocolate chip cookie recipe. It never fails. Cookies turn out consistently perfect.

Health nuts out there :) I hope I can post this ...guess I'll find out Toll House has always been my favorite growing up. Well this is the first time I have made them in 4 years I've been following the Paleo lifestyle. In place of the white flour, I use Cassava Flour In place of brown sugar, I used Coconut Sugar In place of white sugar, I used Maple Sugar In place of chocolate chips, I used Enjoy Life Chocolate Chips I used Organic Pastured raisedEggs as well as Organic Walnuts and Grass Fed Butter. The one thing about Toll House is they have a tendency to spread on the cookie sheet. These don't! You actually will have to press them down a bit with your fingers. I cooked them less time/lower temp as they will burn. I think because of the root flour and sugars I used. I cooked them 350 for 7 min using a tsp mellon ball scoop. I THINK WE HAVE A WINNER! And yes, I can eat the cookie dough raw like the original. Amazing! I give it 5 stars just because it's healthier and the taste is SO close to the original :D

great!

Made original choco chip cookies this time used milk choc chips. So hope there as good

These cookies are close to the original. The original Nestle Toll House Cookie recipe from the 70's (even tho the current package says "Original" on it) used 1 Cup of shortening, 1 Cup of granulated sugar and 1/2 Cup of brown sugar. I made these cookies so many times, I can make the cookies without a recipe. And I don't remember them ever being flat or spreading very much.