Original NESTLÉ® TOLL HOUSE® Milk Chocolate Chip Cookies
15 mins. to Prepare
9 mins. Cooking Time
0 mins. Standing Time
24 mins. Total
Servings: 60 Cookies (5 dozen)
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 on wire racks 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 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 until firm. Shape each half into 15-inch log; wrap in waxed 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 the flour; reduce both granulated sugar and brown sugar to 2/3 cup each . Bake at 375° F.: drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Amount Per Serving
Servings: 60 Cookies (5 dozen)
|Calories from Fat||60|
|Total Fat 6g||10%|
|Saturated Fat 3g||15%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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Though they tasted pretty good, I was disappointed with these cookies. I don't know what I did wrong, but they looked burned (even though they weren't) and when I baked them for a little less time so that they did not look burned, the centers weren't done. They weren't very attractive, but again, they tasted okay.
My family absolutely LOVES these cookies. I have to bake them at least once every two weeks or else I've got a bunch of rabid people wanting chocolate! I usually substitute the baking soda for baking powder, though, because the cookies are fluffier .
My mom always made these for me, now I make for my children. I subsitute Crisco for the butter..it makes a great crisp cookie. I love them!!
A group of friends decided to throw together a cookout and I decided to put these in the oven as I was preparing other food. I made these in bars and everyone loved them. This recipe was so easy.
The recipe is quick and easy. I added more chocolate morsels. The cookies were delicious. Everybody loved them.
I love milk chocolate and this to me is so much better than the semi sweet which I love to. I now have a new favorite chocolate chip cookie!
My husband couldn't stop eating the cookies. They were so good I had to make more two days later.