Nestle Toll House Chocolate Chip Cookie Recipe
Creaming softened butter with both granulated and brown sugar builds air into the dough while the molasses in the brown sugar keeps the crumb chewy, and baking just until the edges set but the centers still look slightly underdone is what gives these cookies their signature soft middle and crisp rim.
- Prep
- 15 min
- Cook
- 11 min
- Total
- 26 min
- Servings
- 36
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large large eggs
- 2 cups (12 oz) semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Nutrition per serving
- Calories
- 178
- Protein
- 2g
- Carbs
- 21g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 2In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes, until pale and fluffy.
- 4Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition.
- 5Gradually add the flour mixture on low speed, mixing just until no dry streaks remain.
- 6Stir in the chocolate chips and nuts, if using, by hand with a spatula.
- 7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8Bake for 9-11 minutes, until the edges are golden brown but the centers still look slightly underbaked and puffy.
- 9Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Tips & variations
- Chilling the shaped dough balls for 24-48 hours in the fridge deepens the flavor and produces a thicker, less spread-out cookie, since cold dough holds its shape better as the butter melts in the oven.
- For a chewier cookie, swap 2 tablespoons of the granulated sugar for an equal amount of brown sugar to add more moisture-holding molasses.
- Slightly underbaking a batch and slightly overbaking a batch is a good way to test which texture is preferred for future rounds.
- Use a mix of milk and dark chocolate chips instead of all semi-sweet for a less uniform sweetness.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Unbaked dough balls can also be frozen on a tray and baked straight from frozen, adding 1-2 minutes to the bake time.
Tips from the Tulo kitchen
- Room-temperature eggs incorporate into the creamed butter and sugar much more smoothly than cold eggs, which can make the batter look curdled.
- A cookie scoop keeps the dough portions consistent, so the whole batch finishes baking at the same time instead of some cookies burning while others are underdone.
FAQ
Why did my cookies come out flat?
Flat cookies usually mean the butter was too warm or melted, or the dough wasn't chilled. Softened butter should still hold its shape when pressed, not be greasy or shiny.
Can I make the dough ahead of time?
Yes. The dough keeps well covered in the fridge for up to 3 days, and chilling actually improves the flavor and texture by letting the flour fully hydrate.
Why do the centers look underbaked when I take them out?
That's intentional. The cookies continue cooking from residual heat on the hot pan after being removed from the oven, which is what keeps the centers soft and chewy rather than dry.
Can I use salted butter instead of unsalted?
Yes, just cut the added salt in the recipe to a scant 1/2 teaspoon to avoid making the cookies overly salty.