Toll House Chocolate Chip Cookie
There are tons of chocolate chip cookie recipes out there, but it's hard to beat the original recipe, still found on packages of Nestle Toll House Morsels. This recipe yields the classic chocolate chip cookie, crisp on the outside, chewy on the inside. I often play with the recipe just a bit to make the cookies a bit less sweet and a little thicker and softer; check out my revised version of the classic chocolate chip cookie.
Ingredients
At a glance
Drop cookies
Recipes by ingredient/flavor
Makes
60 cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (12-ounce) package (2 cups) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Steps
Preheat the oven to 375 degrees F.
Whisk together the flour, baking soda and salt in a small bowl. In a large mixer bowl, beat the butter, granulated sugar and brown sugar until light and creamy. Beat in the vanilla, then add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then remove cookies to wire racks to cool completely.
Pan cookie variation: Grease a 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Whisk together the flour, baking soda and salt in a small bowl. In a large mixer bowl, beat the butter, granulated sugar and brown sugar until light and creamy. Beat in the vanilla, then add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
Bake for 9 to 11 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then remove cookies to wire racks to cool completely.
Pan cookie variation: Grease a 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Additional tips
High altitude directions (above 5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both the granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
Store: In a tightly covered container.
Freeze: Yes
Mail: Yes, unless the weather is really hot.
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