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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.

stacked cookies on a white plate with chocolate chips baked in.

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. While I prefer my recipe, there’s just something nostalgic about this classic recipe. What’s the difference between the two: Spreading – my recipe is puffier and thicker than Nestle Toll House Cookies. They will spread a lot more unless you add extra flour.

ingredients in toll house cookies with words on photo

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 if you do not add them you’ll need an additional 2 tablespoons of flour (I added this).
stacked cookies on a white plate with chocolate chips baked in.

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How to Make Toll House Cookies Tips

  1. Basically this recipe is simple, but you do need a mixer: you must cream the butter and sugar then add the rest of the ingredients.
  2. If you don’t add the extra flour your cookies will spread quite a bit (I usually add the extra flour whether or not I’m using nuts).
  3. You can use milk chocolate chips or any brand of chocolate you like, not just Nestle (I like Trader Joe’s chocolate chips!) You can also use pecans instead of walnuts if you prefer.
  4. 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.)
  5. 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.
  6. It’s easy make double the cookies or half the batch. Simply multiply or divide the ingredients by 2 to scale the recipe.

How to Store and Freeze Cookies

  • Cookies should be stored in an airtight container at room temperature for up to 3 days. To keep them soft even longer, you can add a slice of bread to the container. The bread will get stale; the cookies will not.
  • To freeze baked and cooled cookies, add layers between paper towels into a container or large bag. The paper towels will absorb moisture as they thaw.
  • To freeze cookie dough balls, first flash freeze them in a single layer then add the frozen balls to a bag or container. Bake as many as desired at a time; just add 2-3 minutes to the bake time.
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A stack of soft and chewy Toll House cookies on a white plate.

Classic Nestle Toll House Chocolate Chip Cookies Recipe

4.91 from 11 votes
This is the classic Toll House Cookie recipe! Make old fashioned chocolate chip cookies with walnuts. These are an easy and fast cookie recipe.

Recipe Video

Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Yield 48 cookies
Serving Size 1 serving
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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.
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Recipe Notes

  • If omitting the nuts, add an extra 1 cup chocolate chips (for a total of 3 cups) or 2 tablespoons of additional all-purpose flour.
  • 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

Serving: 1serving | Calories: 99kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 25mg | Fiber: 1g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Step-by-Step Instruction Photos

process shot of toll house cookies being made.
process shot of toll house cookies being made.
  1. Whisk dry ingredients first to ensure they are mixed properly.
  2. Cream butter and sugar until fluffy then mix in eggs and vanilla.
  3. Once all combined with dry ingredients, add chocolate chips and/or nuts and use a cookie scoop to scoop desired size balls of dough onto cookie sheet.

FAQs

How long does it take to bake Toll House cookies? 

Bake them for 9 to 11 minutes at 375°F. 

Can you make this recipe into Toll House Cookie Bars?

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.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.91 from 11 votes (10 ratings without comment)

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Recipe Rating




11 Comments

  2. 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.

    Reply

  3. 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.

    Reply

  4. 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.

    Reply

  5. 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!

    Reply