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My review
Original Nestle® Toll House® Chocolate Chip Pan Cookie
NESTLE® TOLL HOUSE®
"More like a brownie, these easy pan cookies have all the rich flavor of traditional Toll House cookies. So skip the spooning and cut up a batch today!"
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Ingredients
40 m servings 118 calsOriginal recipe yields 48 servings (4 dozen bars)
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Directions
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Prep
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Cook
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Ready In
- PREHEAT the oven to 375 degrees F (190 degrees C). Grease a 10x15 inch jelly roll pan.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan.
- BAKE for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.
Nutrition Facts
Per Serving: 118 calories; 6.1 g fat; 15.4 g carbohydrates; 1.4 g protein; 18 mg cholesterol; 106 mg sodium. Full nutrition
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Reviews
Read all reviews 152205 Ratings
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Most helpful positive review
6/15/2009
My mom used to make these for us as kids when she didn't have the time to spend making drop cookies. She added an extra touch. Before putting in the oven she sprinkled approx. 1 cup of choc ch...
Most helpful critical review
1/2/2003
The taste was not too bad, but if you would like the bars to be soft and chewy, bake them at least 5 minutes less than the recommended time.
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1/2/2003
The taste was not too bad, but if you would like the bars to be soft and chewy, bake them at least 5 minutes less than the recommended time.
6/15/2009
My mom used to make these for us as kids when she didn't have the time to spend making drop cookies. She added an extra touch. Before putting in the oven she sprinkled approx. 1 cup of choc ch...
12/21/2008
Cut down butter to 3/4 cup, but still a little much. Baked in 9x13 pan for about 25-30 mins.
4/19/2002
My mom made these for my sisters and I as kids and it was a favorite then as it is now with my own two daughters. The key is making sure the butter or margazine is room temp. I once melted t...
11/21/2006
I followed the recipe exactly, but used a fat free butter substitute, Splenda granulated and brown sugar, and a fat free egg substitute. The cookie "cake" still came out great! It was moist, che...
12/19/2001
Definitely the original-better make plenty-they will be gone as soon as they are done!
3/16/2009
I formed the dough into the shape of a heart to make a large cookie, without a heart-shaped pan. I made a border of foil to surround the heart so it didn't spread. Cookie turned out good and che...
12/25/2001
Although there are thousands of variations on the chocolate chip cookie, nothing beats the original Nestle version. Nothing ever will.