Ingredients for Original Nestle Toll House Chocolate Chip Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Semisweet Chocolate Morsels
- 1 cup chopped nuts (optional)
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How to Make Original Nestle Toll House Chocolate Chip Cookies
- Preheat oven to 375°F (190°C).
- Combine 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt in a small bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups chocolate morsels and 1 cup chopped nuts (optional).
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 9-11 minutes, or until edges are golden brown.
- Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
- **Pan Cookie Variation:** Grease a 15x10 inch jelly-roll pan. Prepare dough as above. Spread evenly into the prepared pan. Bake for 20-25 minutes, or until golden brown. Cool in the pan on a wire rack. Makes 4 dozen bars.
- **Slice and Bake Variation:** Prepare dough as above. Divide in half. Wrap each half in waxed paper and refrigerate for at least 1 hour, or until firm. Shape each half into a 15-inch log, wrap in wax paper, and refrigerate for 30 minutes. Preheat oven to 375°F (190°C). Cut into ½-inch thick slices. Place on ungreased baking sheets. Bake for 8-10 minutes, or until golden brown. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely. Makes about 5 dozen cookies.
- Store cookies in an airtight container at room temperature for up to a week, or in the freezer for up to 8 weeks.
- **High Altitude Baking (above 3500ft):** Increase flour to 2 ½ cups. Add 2 teaspoons of water to the flour mixture and reduce both granulated and brown sugar to ⅔ cup each. Bake drop cookies for 8-10 minutes and pan cookies for 17-19 minutes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
33g
Fat
15g
Carbs
4g
