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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. This is probably the most popular cookie recipe in the world.
Some old-fashioned recipes never need updating because they’re always perfect, and the original Toll House cookies are one of them. This is the famous chocolate chip cookie recipe that is so easy to make. If you want a tried-and-true batch of cookies, this is the one to have on hand.
Important Ingredients
- 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
- 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!
How to Make Toll House Cookies
- Whisk dry ingredients.
- Cream room temperature butter and sugars in a stand mixer until creamy. Mix in eggs and vanilla, then 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 until they are golden brown around the edges and no longer glossy on top. I like to cool completely on the baking sheet before moving them.
How to make a 1/2 recipe
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.
How to double the recipe
You can easily double the recipe by just multiplying all the ingredients by 2. That will make a LOT of cookies!
Tip From Dorothy
Expert tips
- 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.
- You can use milk chocolate chips or any brand of chocolate you like.
- You can omit the walnuts: To compensate for the nuts, either add 1 additional cup chocolate chips or 1-2 tablespoons more flour. Or swap pecans for the walnuts.
- Top the freshly baked warm cookies with extra chocolate chips so they look super pretty.
- Store in an airtight container or place in the freezer to last longer. You can also freeze the cookie dough and bake from frozen.
FAQs
I love to make Nestle Toll House milk chocolate chip cookies, but you can use semi-sweet or dark chocolate chips, too.
Bake them for 9 to 11 minutes at 375°F.
To make a pan cookie variation, 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.
Classic Nestle Toll House Chocolate Chip Cookies Recipe
Ingredients
- 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
Instructions
- 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 mixing 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 cookie dough 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.
Recipe Video
Recipe Notes
- 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.
Recipe Nutrition
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 April 10, 2024
Can margarine be substituted for the butter? I have to make cookies lactose free.
I have not tried margarine. I recommend using butter flavored crisco in place of the butter – or Earth’s Balance Vegan Butter Sticks.
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!
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