Best Chocolate Chip Toll House Cookies Recipes

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE® TOLL HOUSE® CARAMEL FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

NESTLE® TOLL HOUSE® MINT FILLED DELIGHTFULLS™ CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Pan Cookie Variation
• Preheat oven to 350° F. Grease 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.
• Slice and Bake Cookie Variation
• Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
• Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
• Do Ahead
• Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
• This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

WHITE CHIP CHOCOLATE COOKIES (TOLL HOUSE)

Steps:

• Preheat oven to 350.
• Combine flour, cocoa, baking soda, and salt in a small bowl.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixing bowl with an electric mixer.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in white chocolate chips.
• Drop by well-rounded teaspoons (I did tablespoon measures and got 48 cookies) onto ungreased baking sheets.
• Bake for 9-11 minutes.
• Let cool on baking sheets for 2 minutes.
• Transfer to wire racks and let cool completely.

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Grease 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.
• SLICE AND BAKE COOKIE VARIATION:.
• PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
• * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
• FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

DOUBLE COCO DOUBLE CHOCOLATE CHIP COOKIES (A TWIST ON TOLL HOUSE® COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
• Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.

DIABETIC NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - (3.6/5)

Steps:

• Preheat oven to 300°F. Combine flour, baking soda, and salt in small bowl. Beat butter, sweeteners, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto baking sheets. Bake for 18 to 20 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ORIGINAL NESTLÉ TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• 1. PREHEAT oven to 375 degrees. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• 2. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• 3. PAN COOKIE VARIATION: Grease 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. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375 degrees. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 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. SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!

Steps:

• With electric mixer, blend the butter with both sugars until fluffy.
• Mix in the egg and the vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
• Bake at 375 degrees for 8-10 minutes.
• Makes approximately 20 cookies.
• Enjoy!

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES (HIGH ALTITUDE)

Steps:

• Preheat oven to 375º F / 190º Celsius.
• Combine flour, soda and salt in a small bowl.
• Cream together butter, sugars and vanilla extract in a large bowl.
• Add eggs, one at a time, to butter mixture, beating well after each addition.
• Gradually beat flour mixture and water into the wet ingredients until well combined.
• Stir in morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake 8-10 minutes or until golden brown.
• Cool on baking sheets 2 minutes, then transfer to wire racks.
• *For a pan cookie (15x10 inch jelly-roll pan): Grease pan, prepare dough as indicated above, spread into pan and bake 17-19 minutes.

NESTLE TOLL HOUSE SWIRLED HOLIDAY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine swirled and semi-sweet morsels in small bowl; set aside. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining morsels.
• Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely

MAIDA HEATTER'S TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375.
• Cut aluminum foil to fit cookie sheets.
• Cream the butter in a mixer.
• Add the salt, vanilla and both sugars and beat well.
• Add the eggs and eat well.
• Lower the speed of the mixer and about half of the flour and beat only until incorporated.
• In a small cup stir the baking soda with the hot water until it is dissolved. Mix it into the dough. Add the remaining flour and beat only to mix.
• Remove the bowl from the mixer and stir in the chocolate and the nuts.
• There are various methods for forming the dough. You can simply drop the batter from a teaspoon or you can freeze the dough overnight (Ruth Wakefield did this). Maida prefers forming the dough into balls with your wet hands. She says they will have a more even color and taste better. Whichever method you chose, place the dough 2 inches apart on the foil and slightly flatten the top with a spoon or your fingertips. Bake for about 12 minutes until the cookies have browned all over. If using only one cookie sheet, use the upper rack. If using two sheets, reverse them from top to bottom half-way through the baking time. Let the cookies cool for a few seconds before transferring them to a cooling rack. Store in an airtight container.

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• combine flour, baking soda, and salt in a small bowl.
• beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
• add eggs one at a time, beating well after each addition.
• gradually beat in flour mixture.
• stir in morsels and nuts.
• drop by rounded tablespoon onto ungreased baking sheets.
• bake 9-11 minutes or until golden brown.
• cool on baking sheet 2 minutes.
• remove to wire racks to cool.

NANA'S CHOCOLATE CHIP COOKIES (CLASSIC TOLL HOUSE COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Lightly butter two baking sheets.
• In a medium bowl, whisk together the flour, salt, and baking soda.
• In a large bowl, using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed of mixer to low and gradually add the flour mixture, mixing until just combined (do NOT overmix). Mix in the chocolate chips and nuts, if desired, by hand.
• Drop heaping tablespoons of the dough onto the 2 prepared baking sheets, spacing them 2 inches apart.
• Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES - THE BETTER RECIPE

Steps:

• Preheat oven to 375 degrees. COMBINE flour, baking soda and salt in small bowl. Beat butter, Crisco,gran. sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto un-greased baking sheets. Bake for 9-11 minutes (or until the edges of the cookies are just starting to brown). Remove from oven to cool.

NESTLé TOLL HOUSE ORIGINAL CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• PAN COOKIE VARIATION: Grease 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.
• SLICE AND BAKE COOKIE VARIATION:.
• PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
• * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
• FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.