Nestle® Toll House® Chocolate Chip Cookies
Nestle® Toll House® Chocolate Chip Cookies
This chocolate chip cookie is everyone's favorite! Not too dense and perfectly chewy, this quick treat is exactly what a cookie should be.
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30 min
Prep Time
1 hr 30 min
Total Time
60
cookies Ingredients
2 14 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Land O Lakes® Butter, softened
34 cup sugar
34 cup firmly packed brown sugar
1 teaspoon vanilla
1 (12-ounce) package (2 cups) semi-sweet chocolate chips
1 cup chopped nuts
How to make
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STEP 1
Heat oven to 375°F.
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STEP 2
Combine flour, baking soda, and salt in small bowl. Set aside.
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STEP 3
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. Gradually add flour mixture, beating at low speed after each addition. Stir in chips and nuts.
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STEP 4
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9-11 minutes or until golden brown. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely.
Recipe and photo courtesy of Nestle®.
Tip #1
Store dough, covered, in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Tip #2
Variations:
Pan Cookies: Grease 15x10x1-inch baking pan. Prepare dough as directed above. Spread into prepared pan. Bake 20-25 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 1-2 hours or until firm. 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 8-10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. 60 cookies. Recipe and photo courtesy of Nestle®.
Tip #3
Variations:
Pan Cookies: Grease 15x10x1-inch baking pan. Prepare dough as directed above. Spread into prepared pan. Bake 20-25 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 1-2 hours or until firm. 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 8-10 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. 60 cookies.
110 Calories
6 Fat (g)
15 Cholesterol (mg)
95 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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