For a quick and easy chocolate chip cookie, you can’t beat the Nestle Toll House cookie recipe! This classic recipe makes the best soft and chewy cookies with chocolate chips and walnuts. Once you try them, it’ll be your go-to recipe!
Why You Will 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!
Toll House Cookie Recipe Video
Better than Nestle Toll House Chocolate Chip Cookie Recipe
I am showing you how to make these with walnuts AND without so you can have an extra chocolatey cookie. Plus – how to make them into bars to make Toll House Cookie Bars!
Table of Contents
- 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
- Chocolate chips: use your favorite brand
- Chopped nuts: optional but yummy!
1. Dry ingredients: In a small bowl, mix the flour, baking soda, and salt.
2. Mix: In a large bowl, cream the butter and both sugars until creamy. Slowly mix in the flour mixture. Add the chocolate chips and nuts and stir.
3. Drop: Drop a tablespoon of dough on a cookie sheet to make each dough ball.
3. Bake: No chilling needed for these! Bake the cookies for 9 to 11 minutes at 375°F. The cookies are ready when they are golden brown. Cool them on the sheet for a couple of minutes before transferring them to a wire rack to finish cooling.
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. Add 1 cup extra chocolate if so.
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 over bake 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.
More Classic Cookie Recipes
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- 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 350° 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.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 25, 2021