Recipe

Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies

4.5 31 Recipe Reviews | Rate this Recipe | 384 Saves

Original NESTLÉ® TOLL HOUSE® Chocolate Chunk Cookies will be perfect whether you prepare this classic as a pan cookie, refrigerated cookie or drop cookie.

10 mins. to Prepare

10 mins. Cooking Time

0 mins. Standing Time

20 mins. Total

Servings: 60 cookies (5 dozen)

Difficulty: Easy

Ingredients

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Directions

PREHEAT oven to 375º 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 chunks 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.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add teaspoons water with the flour; 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.

Amount Per Serving
Servings: 60 cookies (5 dozen)
Calories110
Calories from Fat60
 %Daily Value*
Total Fat 6g9%
Saturated Fat 3g15%
Cholesterol 15mg5%
Sodium 85mg4%
Carbohydrates 13g4%
Dietary Fiber 0g0%
Sugars 8g
Protein 1g
Vitamin A2%
Vitamin C0%
Calcium0%
Iron2%
* Percent Daily Values are based on a 2,000 calorie diet.
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These are the best cookies I have ever had. When I made them for the first time, my whole family loved them. I recommend this recipe to anyone who loves chocolate chip cookies.

This is a wonderful recipe, but made better by using half butter and half margarine instead...just seemed to give the cookies a crisp oustside, but very moist middle...SOOO good!!

Just like everyone else, I have been making these cookies for a lifetime. My secret is to make sure the creamed ingredients are mixed thoroughly. I am not sure what life would be without Toll House Cookies!

I've been making toll house cookies for about 35 years and I've learned that you get a chewier cookie when you: a) use margarine, not butter (butter gives a richer flavor, but a crunchier texture); b) add in a couple tablespoons of extra flour. I'm from a 100% butter family so this doesn't come naturally to me, but believe me, it makes a difference. I've made them thousands of times, with marg, butter, and vegetable shortening.

I have been making these cookies for the last 20 years and they are always excellent! They are chewy and rich in flavor. I love adding the walnuts for added flavor. I often make 2 batches and keep one in the freezer for those last minute cookie cravings.

These are the best thing for a chocolate craving!! They are easy to make and easier to eat!!

I made these for a birthday party and they were gobbled up. They were so delicious. The larger chocolate pieces made them yummier.

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