Sweet, melty, and golden at the edges, these Nestle Toll House chocolate chip cookies deliver cozy vanilla aromas, buttery crunch, and pockets of semi-sweet chips.
Buttery dough, rich brown sugar, gooey chocolate, and a whisper of vanilla—this is grandma-level baking with no need for a time machine or a doily.
You know those cookies that make your kitchen smell like a warm hug? That’s what we’ve got here. The classic Nestle Toll House chocolate chip cookies are all about unfussy goodness: crisp edges, soft centers, a little chew, and a whole lot of chocolate. Whether you want to enjoy one warm and gooey right off the rack, or sneak a few after dinner (or breakfast, I’m not judging), they’re the kind of cookie you sort of always want around.
Oh, and they freeze beautifully. In dough form or baked. Dangerous knowledge, right?
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Nestle Toll House Chocolate Chip Cookies
There’s nothing flashy or trendy here—just a solid cookie that never lets you down.
- Perfect texture trifecta: Buttery soft in the middle, with golden crisp edges and a gentle chew throughout.
- Chocolate in every bite: Two entire cups of semi-sweet chips means no sad, chip-less bites.
- Customizable fun: Want nuts? Great. Hate nuts? Leave ‘em out. No one will revolt.
- Ready in under 30 minutes: From mixing bowl to mouth, you won’t be waiting long.
- Reliable and nostalgic: This is the original for a reason—it just works, and it tastes like childhood (without the weird haircut).
- Freezer-friendly dough: Bake a few today, freeze the rest, and have fresh cookies on demand.
Ingredient Notes
No oddball ingredients here, just the standard cookie MVPs doing what they do best.
- All-purpose flour: Gives the dough enough structure without making it heavy. Keep it leveled and don’t pack it in too tight.
- Baking soda: This helps the cookies rise and spread a bit. Don’t skip or substitute with baking powder unless you’re okay with mystery results.
- Salt: Not just for balance—it actually brings out the flavor of the chocolate. A little goes a long way.
- Butter: Go for the real stuff. Room temperature butter is key here, so it creams nicely with the sugars.
- Granulated sugar: Adds sweetness and a little crispness to the edges.
- Brown sugar: Brings that warm, caramelly chew that white sugar just can’t replicate. Dark or light both work!
- Vanilla extract: Rounds everything out with a rich aroma. Feel free to double it for a little extra depth.
- Eggs: They pull everything together and give you that perfect cookie body. Use large eggs, and don’t forget to add them one at a time.
- Semi-sweet chocolate chips: It’s not a Toll House cookie without these. You can swap in chunks or mix it up with other varieties, but this is the baseline.
- Chopped nuts (optional): Totally up to you. Walnuts or pecans are classic, but if you’re nut-averse, leave them out with zero regrets.
How To Make This Nestle Toll House Chocolate Chip Cookies
Okay, tie on your apron, preheat your oven, and let’s do this together. You don’t need to be a pro—just a person with a bowl and a sweet tooth.
-
Preheat the oven to 375°F: This gives your oven time to get nice and hot, so the cookies start baking right away and get those golden edges we love.
-
Mix the dry stuff first: In a small bowl, sift together the flour, baking soda, and salt. This wakes up the baking soda and evenly distributes the salt so you don’t end up with a single salty monster cookie.
-
Cream the butter, sugars, and vanilla: In a big mixing bowl, beat the softened butter with both sugars and the vanilla. It should look fluffy and creamy, kind of like cookie dough frosting (yes, I’ve tasted it at this stage and no, I regret nothing).
-
Add the eggs one by one: Crack in one egg, beat it in, then go for the second. This gives the dough a smoother texture. If you toss them both in at once, it can look a little… gloopy.
-
Add the dry mix to the wet: Slowly stir in the flour mixture. Don’t overmix here—just blend until the flour mostly disappears. Overmixing = tough cookies, and that’s a big nope.
-
Fold in the chocolate chips (and nuts if using): Use a spatula or wooden spoon and fold them in gently. Try not to snack on too much of the dough here. Try.
-
Scoop and space it out: Drop mounds of dough onto an ungreased cookie sheet. Leave about 2 inches between them. They’ll spread, and we’re not aiming for one giant sheet cookie… tempting as that may be.
-
Bake 9–11 minutes: Watch for golden edges and puffy centers that still look a smidge soft. They’ll finish cooking on the sheet.
-
Let ‘em rest: Give them 2 minutes on the pan to set, then move them to a wire rack to cool completely—or sneak one warm, because obviously.
Storage Options
Once the cookies have cooled (if they last that long), you’ve got some solid options.
On the counter, store them in an airtight container lined with parchment paper. You can layer them with parchment to keep them from sticking together. They’ll stay chewy-soft and yummy for about 4–5 days, assuming the cookie gremlins don’t get to them first.
Want to freeze the dough? Scoop it into balls, set them on a tray to freeze for an hour, then transfer to a zip-top bag. That way, you can bake off one or two cookies whenever the craving hits. Just add an extra minute or two to the bake time if you’re baking from frozen.
Already baked them? Cool completely, then freeze in a single layer before also stashing in a freezer bag. Reheat in the oven for 3–5 minutes at 300°F, or just let them thaw at room temp. Microwave works too, especially if you’re after that slightly melty center vibe.
Variations and Substitutions
There’s fun to be had here without messing with the core vibe. Toll House gives you the blueprint, but you can doodle in the margins.
- White chocolate or dark chocolate chips: Mix things up by swapping one cup of the semi-sweet chips with something fancier (or just what’s in your pantry).
- Pecans, macadamias, or pistachios: Walnuts are traditional, but feel free to get a little nutty with other add-ins.
- Add a pinch of cinnamon or espresso powder: These sneak in a little complexity without taking over. Just a pinch though—your taste buds, not a spice rack takeover.
- Chopped candy bars: Leftover Halloween candy? Chop it up and throw it in. Not technically sanctioned by Nestle, but we’re living our best kitchen lives here.
- No eggs? Try using a flax egg or egg replacer; just be prepared for slightly different texture. Still tasty, just unique.
What to Serve with Nestle Toll House Chocolate Chip Cookies
Warm cookies are a whole experience, and the right pairing makes them feel like a full event (even if it’s just Thursday).
-
A big mug of cold milk, obviously. Whether you dunk or sip is your business, but the combo just works. For a twist, try almond or oat milk—they go great with the sweetness.
-
Chilly desserts work surprisingly well with a warm cookie. If you’re in the mood for a dessert duo, pop one on top of this banana icebox cake and dive in with a spoon.
-
Want to make it feel fancy-ish? Serve a couple cookies with a few slices of sharp cheese and dried fruit. Sweet and salty together? Always yes.
-
Totally not required, but a drizzle of warm ganache or salted caramel never hurts. Especially for company… or, let’s be real, just you on a Saturday night.
-
Or hey, get cozy with an afternoon pick-me-up and a cookie alongside a homemade soup like this Greek lemon chicken soup. Unexpected? Maybe. But delightful.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you totally can! Just reduce the salt in the dry ingredients by about half to balance things out. Salted butter will still cream beautifully with the sugar, and the flavor will be slightly more savory, which some people actually love in a chocolate chip cookie.
What if I don’t have a mixer?
No problem—just use a sturdy wooden spoon or spatula and some elbow grease. Creaming the butter and sugar by hand takes a little more time (and possibly a bicep rep or two), but it definitely works. Soften the butter well for easier mixing!
Can I make the dough ahead of time?
Absolutely. The dough keeps great in the fridge for up to 3 days. Just keep it tightly wrapped or sealed in an airtight container. You can also pre-scoop the dough into balls and chill them like that, then bake as needed. Honestly, some folks say the cookies taste even better after a day or two chilling.
Why did my cookies turn out flat or too puffy?
That’s usually a butter or flour situation. Too-warm butter can make cookies spread too much, while too much flour keeps them from spreading at all. Make sure your butter is room temp (not melty), and spoon and level your flour instead of scooping straight from the bag.
Nestle Toll House Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour leveled, not packed
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) salt
Wet Ingredients & Mix-ins
- 1 cup (226 g) unsalted butter softened (2 sticks)
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar light or dark
- 1 tsp (5 ml) vanilla extract
- 2 large eggs room temperature
- 2 cups (340 g) semi-sweet chocolate chips
- 1 cup (100 g) chopped nuts (optional) walnuts or pecans
Equipment
- Baking sheet
- Mixing bowls
- Electric Mixer or Spoon
- Wire rack
Instructions
- Preheat oven to 375°F (190°C). Set aside ungreased baking sheets.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and fluffy.
- Add eggs one at a time, beating well after each addition.
- Gradually mix in the flour mixture until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips and nuts (if using) with a spatula.
- Drop rounded tablespoons of dough, spaced about 2 inches apart, onto ungreased baking sheets.
- Bake for 9–11 minutes, or until golden brown at the edges but still soft in the center.
- Cool on baking sheet for 2 minutes, then transfer cookies to wire rack to cool completely (or enjoy warm!).
