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!
Nestle Toll House Chocolate Chip Cookie 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!
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.
What kind of chocolate chips should I use? I love to make Nestle Toll House milk chocolate chip cookies, but you can use semi-sweet or dark chocolate chips, too.
Can I omit the nuts? Yes, you can leave them out if you don’t like them.
How long do they keep? 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!
More Classic Cookie Recipes
- 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
- 1 cup chopped nuts optional
- Preheat oven to 375° F.
- 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 morsels and nuts, if using. 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.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutritional information not guaranteed to be accurate
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Published on: February 25, 2021