Nestle Chocolate Chip Cookie Recipe

This Nestlé original recipe for Toll House cookies brings back happy childhood memories. No matter the age or situation, this well-known American chocolate chip cookie is a pleasure because it is sweet, deliciously chewy, and difficult to refuse. Drink a glass of cold milk with it. You may keep cookies in the freezer for up to eight weeks or in the refrigerator for up to one week.

Toll House Cookies Ingredients

You likely already have all the ingredients you'll need to make the famous Toll House cookie recipe. If not, here's what to add to your grocery list:

• Flour: All-purpose flour is used to make these traditional cookies.
• Baking soda: Baking soda helps the cookies rise by acting as a leavener.
• Salt: The tastes of the other ingredients are enhanced with a sprinkling of salt. It gives the cookies their chewy texture by fortifying the protein.
• Butter: Two butter sticks provide moisture, softness, and richness. It provides some structure as well.
• Sugars: The ideal sweet, comforting flavor is produced by combining white and brown sugars.
• Vanilla: Adding a hint of depth, vanilla extract enhances flavor.
• Eggs: Two full eggs provide richness and moisture. They also serve as the dough's binding agent.
• Chocolate chips: Naturally, semisweet chocolate chips are required! To change things up a touch, you can use dark chocolate or milk instead.
• Chopped nuts (optional): For a nice crunch, you can add chopped pecans or walnuts. 

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How to Make Toll House Cookies

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make the traditional Toll House cookie recipe:

•  In a small basin, combine the dry ingredients.
•  In a separate dish, beat the butter, sugars, and vanilla. One by one, beat in the eggs.
•  Slowly combine the wet mixture with the dry mixture. Add the nuts and chocolate chips and stir.
•  Transfer dough into balls the size of a tablespoon onto a baking sheet that has been prepared.
•  Bake until golden brown in an oven that has been prepared. On a wire rack, cool.

How to Store Toll House Cookies

The chocolate chip cookies can be kept for up to five days in a shallow, airtight container in a single layer when they have completely cooled. Put a piece of bread in the container if you're concerned that the cookies could dry up; it will take up the dry air instead of the cookies! 

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Can You Freeze Toll House Cookies?

Yes! You can freeze Toll House chocolate chip cookies and Toll House chocolate chip cookie dough.

Let the cooked cookies cool fully before freezing them. Place them on a baking sheet in a single layer, cover, and freeze for 3 hours or overnight. Place the frozen cookies in a freezer-safe container or a zip-top bag. For further protection, wrap in at least one sheet of foil. For up to two months, freeze.

To freeze cookie dough, drop dough into tablespoon-sized balls on a baking sheet coated with paper. For around three hours or overnight, cover and freeze. Place the frozen cookies in a freezer-safe container or a zip-top bag. For further protection, wrap in at least one sheet of foil. For up to two months, freeze.

More Toll House Cookie Tips

Here are a few tips and tricks to keep in mind before you start baking:

To prepare pan cookies: A 15 x 10-inch jelly roll pan should be greased. Take the preceding Steps 1 through 3. Line the prepared pan with dough. Bake for 20 to 25 minutes in a preheated oven, or until golden brown. On a wire rack, let cool in the pan. Slice into 48 bars.

To prepare and bake cookies, according to the previously mentioned Steps 2 and 3. Cut the dough in half and cover with wax paper. Refrigerate for approximately one hour or until firm. Wrap each half in wax paper and form into a 15-inch log. Freeze for up to 9 weeks or refrigerate for 30 minutes or up to 1 week. As in Step 1, preheat the oven before baking. Slice the logs of dough into 1/2-inch pieces and arrange them on baking pans that have not been oiled. Proceed with Steps 5 and 6. About 60 cookies are made.
Instructions for baking at high elevations (5,200 feet): Raise the amount of flour to 2 1/2 cups. Reduce the white and brown sugars to 2/3 cups each, adding 2 tablespoons of water to the flour. For 8 to 10 minutes, bake drop cookies, and for 17 to 19 minutes, bake pan cookies.