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NESTLÉ® TOLL HOUSE® Cookies are classics for a reason! They have a delicious buttery, toffee flavor and are crisp just around the edges with soft centers and plenty of semisweet chocolate chips!
We always have chocolate chips in the pantry so we can make these cookies! Be sure to check out these reader favorite chocolate chip recipes like Chocolate Chip Scones, Chocolate Chip Cookie Dough Fudge, and Bakery Style Chocolate Chip Muffins.
Original Nestle Toll House Chocolate Chip Cookie Recipe
It’s almost hard to believe that chocolate chip cookies weren’t around until they were first created by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts in the 1930’s. The inn itself had been around since 1709 and was situated between Boston and New Bedford. Ms. Wakefield initially called her cookies “chocolate crunch cookies” and made them with a bar of chopped up Nestle semisweet chocolate. It was included in her 1936 cookbook of “tried and true” recipes.
Now it’s America’s favorite cookie and everyone has their favorite version, whether it’s thick, almost scone-like Levain Bakery chocolate chip cookies, soft & chewy chocolate chip cookies, or the classic Toll House recipe that has been printed on the back of bag of Nestle’s semisweet morsels since they started being sold in 1939.
It’s Ms. Wakefield’s classic recipe I’m sharing today for it’s slightly thinner cookies with their prominent buttery flavor (Ms. Wakefield adding her chocolate bits to a butter drop cookie, which was her base to begin with after all), crispy outer edges, and chewy centers. And yes, this version even includes walnuts, just like the original, although they are optional and can be left out if you prefer, and has one slight difference from the version on the back of the bag.
- Flour: Regular all-purpose flour is all you need for a batch of these cookies. The amount is slightly less than in my soft & chewy chocolate chip cookies, which results in thinner cookies with crispier edges.
- Sugar: Both granulated sugar and brown sugar are used in harmony for perfectly sweet cookies.
- Butter: In the original recipe it just specifies “butter” but doesn’t say salted or unsalted. In the past, unsalted butter was more important in baking because salted butter would be up to 10 times saltier to help preserve it. Nowadays there isn’t a hugely noticeable difference in baking so I always just use salted butter to makes things easier.
- Baking soda: Baking soda helps the cookies spread a bit so they have just the right texture. The original recipe called for dissolving the baking soda in water but at some point Nestle decided to skip that step, which makes sense since it doesn’t make much of a difference.
- Salt: Really good chocolate chip cookies need a little salt to balance out the sweet.
- Eggs: These are what help make the cookies nice and chewy.
- Vanilla extract: I love using my homemade vanilla extract in recipes.
- Walnuts: I LOVE walnuts in cookies and Ms. Wakefield included them in her original recipe. They are optional, though, if you have allergies or just prefer to leave them out.
- Cream butter and sugars: You can do this in a stand mixer, with a hand mixer, or even by hand if your butter is room temperature and you don’t mind getting an arm workout. Add the eggs, vanilla, and baking soda dissolved in water and mix well, scraping down the sides and bottom of the bowl.
- Add dry ingredients: Add the flour and salt. Pulse your mixer until the flour starts to combine then mix until no streaks of flour remain.
- Stir in chocolate chips and walnuts: Mix in the chocolate chips and walnuts until they are evenly dispersed throughout the dough. At this point you can cover and chill the dough in your fridge for 5 days or even freeze it for future baking.
- Scoop and bake: Use a small cookie scoop to place rounded balls of dough onto a baking sheet lined with parchment paper. You can add some additional chocolate chips on to he ops of each cookie, if desired. Bake at 375 degrees F for 10-12 minutes just until browned around the edges and set in the centers. Cool on wire racks.
Storage and Freezing
These cookies will keep well on the counter for about 5 days when stored in an airtight container. They also freeze really well for about 3 months.
You can also freeze the dough, if you don’t want to bake an entire batch at once. We prefer scooping the cookies out into individual mounds and flash freezing them on a baking sheet lined with parchment paper, then transferring the frozen balls of dough to a freezer-safe bag for longer term (about 2-3 months) storage. That way you can bake only as many as you need and have fresh cookies any time you want.
There is no need to thaw the cookie dough before baking. Just place the frozen balls of dough on your baking sheet and bake them for an extra minute or two longer.
More Cookie Recipes
- The Best Snickerdoodle Cookies
- Oatmeal Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Soft & Chewy Molasses Cookies
- Chocolate Peanut Butter No Bake Cookies
- Monster Cookies
- 1 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon baking soda dissolved into 1 teaspoon hot water
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon table salt
- 1 cup chopped walnuts (optional)
- 2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and light, about 1-2 minutes using a stand mixer or electric mixer.
- Add the eggs, vanilla, and baking soda dissolved in water. Mix again, scraping the bottom and sides of the bowl.
- Add flour and salt, mixing until combined. Stir in the chocolate chips and walnuts.
- Drop tablespoonfuls of dough onto the prepared baking sheet using a small cookie scoop.
- Bake for 10-12 minutes until golden brown around the edges. Cool on wire racks.
- Storage: Keep cookies in an airtight container at room temperature for 5 days.
- Freezing cookies: Baked cookies can be cooled, then frozen and stored in a freezer-safe airtight container for up to 3 months.
- Freezing dough: This dough freezes well. You can freeze an entire batch for future use, or scoop the dough into balls and flash freeze them on a baking sheet lined with parchment paper for 1-2 hours before transferring to a freezer-safe bag for up to 3 months. Bake like normal, just adding an additional minute or two to your baking time.
Amount Per Serving: Calories: 232Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 151mgCarbohydrates: 24gFiber: 1gSugar: 20gProtein: 2g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
More States I Have Visited in my American Eats Series
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