These cookies are chewy on the inside, crisp on the outside, and jam-packed with chocolatey goodness. They’re perfectly buttery and irresistible. Chocolate chip cookies are a world-famous treat for a reason.
The Original Toll House Cookie Recipe
In the 1930s, Ruth Wakefield ran the Toll House restaurant in Whitman, Massachusetts. Under this name, she created a cookie legend by adding chopped chocolate to her cookie dough, and the rest is history. This is the iconic Nestlé chocolate chip cookie recipe; it’s been around for 80 years. Double the recipe; you’ll still get perfect results, and let’s face it, you can never have too many chocolate chip cookies!
Ingredients & Variations
Dough – These chocolate chip cookies are made with kitchen basics. Switch out half of the butter with half shortening for cookies with a crispy rim and a chewy texture. Chocolate Chips – Since these are Toll House cookies, we use Toll House morsels but chocolate chunks, white, dark, or milk chocolate chips all work well in this recipe! Optional Add-Ins – Since chocolate goes with everything, there’s room for add-ins like nuts, coconut, or toffee bits. Try chopped pecans, peanuts, or walnuts.
How to Make Nestle Toll House Cookies
Make golden brown, chewy drop cookies with this uber-easy recipe with lots of room for add-ins! Once baked, allow the cookies to cool on the baking sheet for a couple of minutes, and then remove them and cool on a baking rack.
Tips for Soft Chewy Cookies
These super easy tips will guarantee the best cookie results every time!
Ensure ingredients are at room temperature. Use unsalted butter or omit the salt if using salted butter. Ensure cookie dough is not placed on a warm pan or it will spread too much. Avoid overcrowding the pan so the heat can circulate around each cookie. Chill the dough before scooping and baking for a thicker cookie. This keeps them from flattening out too much and ensures a chewy interior.
Storing Chocolate Chip Cookies
Ensure cookies are completely cooled before storing. Keep cookies in an airtight container for up to 7 days on the counter. If the cookies have been stored for a couple of days, microwave them for about 10 seconds for a fresh-from-the-oven flavor. Store chocolate chip cookies in the freezer for up to 6 months. Cookie dough can be frozen before baking. Thaw in the refrigerator overnight and bake as directed. Or if baking directly from the freezer, you may need to add a little bit of extra baking time.
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