Nestle Toll House Chocolate Chip Cookies Recipe

Nestle® Toll House® Chocolate Chip Cookies

This chocolate chip cookie is everyone's favorite!

30 min. prep time
5 dozen cookies
858 Ratings


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup LAND O LAKES® Butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips (We recommend NESTLE® TOLL HOUSE® Morsels)
1 cup chopped nuts


Heat oven to 375°F. Combine flour, baking soda and salt in small bowl. Set aside.

Combine butter, sugar, brown sugar and vanilla at high speed in large bowl. Beat, scraping bowl often, until creamy. Add eggs one at a time, beating well after each addition. Reduce speed to low; gradually add flour mixture, beating well after each addition. Stir in morsels and nuts by hand.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. .


Pan Cookies: Grease 15x10x1-inch jelly-roll pan. Prepare dough as directed above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. 48 bars.

Slice & Bake Cookies: Prepare dough as directed above. Divide in half; wrap in waxed paper. Refrigerate until firm (1 to 2 hours). Shape each half into 15-inch log; wrap in waxed paper. Refrigerate 30 minutes. Heat oven to 375°F. Cut into 1/2-inch slices with sharp knife; place onto ungreased cookie sheets. Bake for 8 to 10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. 5 dozen cookies.

TIP: Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Recipe and photo courtesy of Nestle® and

Nutrition Facts (1 cookie)

Calories: 110

Fat: 6g

Cholesterol: 15mg

Sodium: 95mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 1g

Recipe #11317©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I have tried this in the past and it was exactly the way a chocolate chip cookie should be. I recently tried a different cookie and it was way too dense. Next time I use this recipe, I am going to replace the 1 cup of chocolate chips with 1/2 cup of white chocolate chips and 1/2 cup of craisins for a Christmas-y cookie.
Turn out great every time.
Always my goto cookie recipe....also was for my mom...never fails to make a perfect cookie. Anyone who says otherwise most likely can't read a recipe. Just sayin.
This recipe fails on every level every time! i have tried this recipe over and over and can't seem to get the right consistency for the cookie dough; too wet, too dry, too frustrating!!!
This may be an American cookie, but here in Australia, I have been making these for over 40 years. I got the original recipe from a Kelloggs cornflake packet, & always add a cup of cornflakes last. It gives extra crunch. These cookies never last long.
This recipe is the best. I always use the salted butter, and it makes it just perfect. Love it!
How can you not love this all American classic ? I make these all the time. I use a small cookie scoop for these, and all my drop cookies. I find it easier to use than a spoon.
Very good

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