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For a quick and easy chocolate chip cookie, you can’t beat the Nestle Toll House cookie recipe! This classic recipe makes the best no chill soft and chewy cookies with chocolate chips and walnuts. Once you try them, it’ll be your go-to recipe!
Table of Contents
Best Nestle Toll House Cookie Recipe
Why you’ll love this recipe
- This is a quick and easy cookie recipe! Plus, they have the best texture – soft and chewy with melted chocolate chips and crunchy walnuts.
- There’s no wait time with this recipe because it’s a no-chill cookie recipe. Just mix the dough, drop it by the spoonful on your baking sheet, and bake!
- I am showing you how to make these with chopped nuts AND without so you can have an extra chocolatey cookie. Plus – how to make them into bars to make Nestlé Toll House Cookie Bars!
- All-purpose flour, Baking soda, Salt: typical dry ingredients
- Butter: I use unsalted butter and make sure it’s softened
- Granulated sugar AND Brown sugar: both add richness and the brown sugar adds softness
- Vanilla extract, Large eggs: typical for cookies
- Baking Soda: because we’re using a full cup of butter, you need a full teaspoon baking soda.
- Chocolate chips: use your favorite brand – of course for these you should probably use Nestle Toll House Semi Sweet Chocolate Morsels!
- Cup Chopped nuts: optional but yummy!
- Cream room temperature butter and sugars in a stand mixer until creamy.
- Mix in eggs, vanilla, baking soda, and salt.
- Slowly mix in the flour mixture.
- Add the chocolate chips and nuts and stir.
- Scoop cookie dough – drop a rounded tablespoon onto ungreased cookie sheet (or you can do like I always do and use parchment paper or silicone baking mats.)
- No chilling is needed for these! Bake the cookies for 9 to 11 minutes at 375°F. The cookies are ready when they are golden brown. I like to cool completely on the baking sheet before moving them.
The original recipe calls for ungreased baking sheets but I find using parchment paper or silicone baking mats helps the cookies bake more evenly and helps with clean up.PRO TIP
You can easily cut this recipe in half by just dividing all the ingredients by 2. When dividing the flour, remember that 1/4 cup = 4 tablespoons. Be sure to check out my tips for how to half a recipe.
Toll House Cookie Recipe Doubled
You can easily double the recipe by just multiplying all the ingredients by 2. That will make a LOT of cookies!
I love to make Nestle Toll House milk chocolate chip cookies, but you can use semi-sweet or dark chocolate chips, too.
Yes, you can leave them out if you don’t like them. To compensate for the nuts, either add 1 additional cup chocolate chips or 1-2 tablespoons more flour.
No, I don’t recommend that! If you try cooking them in the microwave, the dough will melt and turn into a big mess.
Bake them for 9 to 11 minutes at 375°F.
First, add the flour slowly and mix just until combined. This will give your cookies a great texture. Second, don’t overbake them. Third, keep them in an airtight container, so they stay soft and chewy.
They will keep for up to three days at room temperature, or you can freeze them for up to two months. There’s a reason they are so beloved – it’s a seriously good chocolate chip cookie recipe! Make a batch to share or keep them all to yourself. Oh, and don’t forget a cold glass of milk to go with them!
Yes – bake in a 9×13-inch pan for about 25-30 minutes. They’ll be dark golden on top but super chewy and rich inside.
You can, but you don’t need to. The cookies bake perfectly straight from the mixing bowl.
- 2 ¼ cups (279g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227g) butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (340g) chocolate chips see note
- 1 cup chopped nuts optional – see note
- Preheat oven to 375° F. Line cookie sheets with parchment paper or silicone baking mats.
- Combine flour, baking soda and salt in small bowl and set aside.
- Cream butter, granulated sugar, band rown sugar in large mixer bowl until creamy. Add vanilla and eggs and mix. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop 1-tablespoon balls (or 2-tablespoon balls) onto cookie 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.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- If omitting the nuts, add an extra 1 cup chocolate chips (for a total of 3 cups)
- Bake in a 9×13-inch pan for 25-30 minutes (they’ll be dark golden on top) for Toll House Bar Cookies.
More Classic Cookie Recipes
- Classic Shortbread Cookies
- Jam Thumbprint Cookies
- Classic No Bake Cookies
- Chocolate Crinkle Cookies
- Don’t miss my favorite recipes of chocolate chip cookies: The BEST Chocolate Chip Cookie recipe and Doubletree Chocolate Chip Cookies.
Last Updated on January 30, 2023
You say 375 all through the text but 350 in the recipe
Oops thanks for catching that!
Great recipe, it should be updated to reflect correct oven temp.
FAQS section indicates 375 deg, vs INSTRCTIONS says 350 deg. The chip bag indicates 375.
Minor suggestion, but otherwise great recipe.
This may be the “classic” recipe but the “vintage/antique” recipe was different and included a teaspoon of water. 1966.
I enjoy your emails and recipes.
For your Nestle Toll House chocolate chip cookies, you do not chill the dough. If you don’t chill the dough they come out flat. I always chill it.
Have you noticed that the chocolate chip bags have been re-sized to 1 1/2 cups? Most recipes call for 2 cups, so we now have to buy 2 packages!
So annoying! I have noticed that different brands come in different sizes as well!