FAQs

Got questions? We've got answers!

  • Question:

    What is the shelf life for NESTLÉ® TOLL HOUSE® Baking Ingredients?

    All of our products have a “best by” date printed on the package. Product within shelf life has the best quality, freshness and performance. We do not recommend using the product beyond its shelf life.

  • Question:

    How can I make my Chocolate Chip Cookies soft and chewy?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Reduce granulated sugar to ½ cup and increase brown sugar to 1 cup. Increasing the brown sugar will produce a softer and chewier cookie because brown sugar has a higher moisture content than granulated sugar. Soft and chewy cookies may be stored in airtight containers. Do not store with crisp cookies.

  • Question:

    How can I make my Chocolate Chip Cookies thin and crispy?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Increase butter to 1 ¼ cups (2 ½ sticks) and increase granulated sugar to 1 ¼ cups. Increasing the butter and sugar will cause the cookies to bake up flatter, therefore, crispier! Crispy cookies may be stored in cookie tins or non-airtight containers unless it is very humid or rainy; then store in airtight containers. Do not store with soft and chewy cookies.

  • Question:

    Can I freeze Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies?

    Yes, for up to 3 or 4 months, wrapped in heavy-duty foil and sealed tightly in zipper-type plastic bags.

  • Question:

    Can I freeze NESTLÉ® TOLL HOUSE® Morsels or Baking Bars?

    Freezing can be done but it will not significantly increase the shelf life. If frozen, bring the morsels or baking bars to room temperature slowly or moisture will gather and may cause sugar bloom (white powdery appearance). Chocolate becomes hard and brittle when chilled so allow it to come to room temperature before using.

  • Question:

    My chocolate appears to have a white film on it. Is that ok?

    The white film that you may see on your products is what we call "bloom." Bloom is a gray film caused by the cocoa butter or sugar rising to the surface when chocolate is stored at temperatures that fluctuate from hot to cold. This dulls the rich brown chocolate color but does not affect the taste. When the chocolate melts, it regains its attractive color.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars?

    Microwave: Microwave 8 oz. broken baking bars in small, microwave-safe bowl on high (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
    Saucepan: Melt 8 oz. broken baking bars in small, heavy-duty saucepan over lowest possible heat. When baking bars begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth.
    Double Boiler: Melt morsels or broken-up baking bars in top of double boiler over hot (not boiling) water. DO NOT COVER. When most of morsels or baking bars are shiny, stir just until melted. (Prevent water from coming in contact with morsels or baking bars)

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels (Chocolate Chunks and Semi-Sweet Chocolate Mini Morsels)?

    Microwave: Microwave 1 cup (6 oz) morsels in a small microwave-safe bowl on high (100% power) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. To melt 2 cups of morsels, microwave a few seconds longer.
    Saucepan: Melt 1-2 cups of morsels over lowest possible heat. When morsels begin to melt, remove from heat, stir. Return to heat for a few seconds at a time, stirring until smooth. [*Note: Not recommended for Butterscotch Morsels, Milk Chocolate Morsels, Mint-Chocolate Morsels and Premier White Morsels.]
    Double Boiler: Heat in the top of an uncovered double boiler over hot (not boiling) water. When most of morsels are shiny, stir until smooth. To improvise a double boiler, place morsels in a bowl set over a saucepan filled with hot (not boiling) water. Remove bowl from saucepan when morsels are melted.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Premier White Morsels?

    Microwave: 1 c (6 oz) morsels in small, microwave-safe bowl on medium-high (70% power) for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 2 cups (12 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Butterscotch Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 2/3 cups (11 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 3/4 cups (11.5 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How should I store my NESTLÉ® TOLL HOUSE® Morsels or baking bars?

    Morsels and baking bars should be stored in a cool dry place away from heat and light.

  • Question:

    How do I melt NESTLÉ® TOLL HOUSE® Dark Chocolate and Mint Morsels?

    Microwave: Melt 1 cup (6 oz.) morsels in uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. To melt 1 2/3 cups (10 oz.) morsels, microwave a few seconds longer.
    Double Boiler: Place morsels in top of double boiler over hot (not boiling) water. Do not cover. Prevent water from coming in contact with morsels. When most of the morsels are shiny, stir just until melted. Once melted, immediately remove top pan with melted morsels from bottom pan.
    FOR DIPPED FRUIT: Melt 1 Tbsp. vegetable shortening and 1 cup (6 oz.) morsels as directed above.

  • Question:

    How do I fix chocolate that has clumped or hardened (seized)?

    When chocolate is not melted properly, it often times tends to clump up or harden. This is what we refer to as seizing. This is usually a result of moisture being introduced to the chocolate in some way (e.g., a wet spoon or steam from a double boiler).

    • • Nestlé® Toll House® chocolate is heat sensitive and has a low melting point. At higher temperatures the sugar in the chocolate also melts and scorches, which can cause the chocolate to seize, or become grainy and hard to work with.
    • • Water is also a culprit for making chocolate hard. Even small amounts of moisture can cause the chocolate to seize; for example, moisture from a wooden spoon, steam from a double boiler, or water from fresh rinsed fruits.
    • • In addition, to melt properly, the product should be within the recommended shelf life.

    To correct seized morsels and baking bars, follow the instructions below:

    PRODUCT AMT OF PRODUCT VEGETABLE, CANOLA or CORN OIL SHORTENING
    Butterscotch Morsels 6 oz/1 cup 2 Tbsp 2 Tbsp
    Milk Chocolate Morsels 6 oz/1 cup 1 Tbsp 1 Tbsp
    Peanut Butter & Milk Chocolate Morsels 6 oz/1 cup 1 Tbsp Not Recommended
    Premier White Bars 6 oz 2 Tbsp 2 Tbsp
    Premier White Morsels 6 oz/1 cup 1 Tbsp 1 Tbsp
    Semi-Sweet Morsels and Bars 6 oz/1 cup 1 Tbsp 1 Tbsp
    Unsweetened Choc Bars 6 oz 2 Tbsp 2 Tbsp
    Chocolatier Bars Bittersweet and Dark 6 oz 1 Tbsp 1 Tbsp


    Note: For best results, we recommend the use of the above oils and vegetable shortening with all of our products. Butter, spreads, water or milk are not recommended.
    Method:

    • • To SEIZED amounts of product, add recommended measures of oil or vegetable shortening. Blend well.
    • • If needed, add up to 1 teaspoon more oil or shortening to achieve a smooth workable product.
    • • Use corrected chocolate as intended.

  • Question:

    Why do my cookies keep their shape instead of spreading?

    Make sure that your oven is preheated to the temperature stated on the package. For a more round appearance to the finished cookie, you can roll the dough in your hands prior to baking.

  • Question:

    How do I prevent my cookies from burning before the time stated on package?

    You may be using a “dark metal” baking sheet. Although these types of baking sheets catch and hold heat well, they may brown cookies too rapidly. Check cookies a few minutes before time stated on package. Always place your baking sheet in the middle rack of your oven so that it is not too close to the heat source. You may also want to utilize an oven thermometer to ensure the correct baking temperature.

  • Question:

    The outside of my cookies are done but they are raw on the inside, taking too long to cook. Why?

    It is important to have your oven fully preheated at the temperature stated on the package. If starting out with frozen dough, allow extra baking time to ensure that the centers are done. Do not place too many cookies on the cookie sheet at one time to ensure even cooking. Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. Remember that cooking times are an approximation. When cookies are golden brown around the edges they should be ready.

  • Question:

    How do I keep cookies from sticking to the sheet?

    Make sure that your dough is well chilled and that your oven has been preheated to the correct temperature. Cool for a full 2 minutes on the sheet before attempting to remove the cookies to the wire rack.

  • Question:

    Why do my cookies look greasy?

    The dough contains margarine and fats in the formulation; therefore it is important that your dough is well chilled prior to baking.

  • Question:

    Can I make mint-flavored morsels with NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels?

    Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container. Add 1/4 teaspoon pure peppermint extract; seal bag or cover container. Shake to coat. Store for 24 hours to allow sufficient time for morsels to absorb mint extract. The mint flavored morsels can then be added directly to your recipe or melted according to morsel package directions.
    Don’t have 24 hours to spare? Here is what we recommend. The results are almost as good as waiting 24 hours. Place 2 cups (12–ounce package) Nestlé Toll House Semi–Sweet Chocolate Morsels in medium, heavy–duty plastic bag or airtight container. Add 1/2 teaspoon pure peppermint extract; seal bag or cover container. Shake to coat. Use in your favorite recipe.
    For Melting: Melt Nestlé Toll House Semi–Sweet Chocolate Morsels according to package directions. For 1 cup semi–sweet chocolate morsels, stir in 1/4 teaspoon pure peppermint extract; for 2 cups semi–sweet chocolate morsels, stir in 1/2 teaspoon pure peppermint extract.

  • Question:

    How should I store the NESTLÉ® TOLL HOUSE® CHOCO BAKE or NESTLÉ® TOLL HOUSE® Baking Cocoa?

    We recommend storing in a cool, dry place away from light and heat at temperatures of 65-75 degrees F. We don’t recommend that you freeze the products. NOTE: CHOCO BAKE is particularly prone to fat separation if subjected to high temperatures. Oils in product may melt and separate, possibly causing product to cake.

  • Question:

    How old are these NESTLÉ® TOLL HOUSE® Morsels and how do I read the code?

    Starting in August of 2004, we began using a best by date on our Morsel packages. We recommend using our products before the best by date printed on the package. Once the date has passed, we cannot guarantee the quality and your recipe may not turn out as expected. We strongly recommend that you replace it with a new bag.

  • Question:

    How do I measure NESTLÉ® TOLL HOUSE® Morsels for recipes?

    Use a dry measuring cup and fill the cup with morsels to the top only, not to heaping.

  • Question:

    How do I measure the flour for NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies, dipped or spooned method?

    At the NESTLÉ test kitchens, we spoon the flour into the measuring cup/utensil and then level off the flour. This applies to all of our recipes.

  • Question:

    Why do my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies sometimes turn out flat?

    Cookies can be flat for a number of reasons. For best results, DO NOT omit the nuts, but if you do, then add 1 to 2 tablespoons of extra flour. Here are some other tips for avoiding flat cookies:

    • BUTTER: For best results, use butter, softened at room temperature just until it yields to light pressure.
      • Softening butter: Butter can be softened in the microwave. One stick of cold butter taken directly from the refrigerator may be softened on Defrost (30%) Power for 10 to 15 seconds. If necessary, microwave 5 to 10 seconds more. Let stand until ready to use. Butter should be softened just until it yields to light pressure.
      • Melted butter: Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable, but not suggested as a regular method.
      • Margarine: When using margarine, do not soften. Use directly from the refrigerator. Avoid tub and light margarine.
    • FLOUR: Use unsifted all-purpose flour.
    • EGGS: Use large eggs
    • MIXING: Don't overbeat.
    • BAKING SHEETS:
      • Use ungreased baking sheets.
      • Allow baking sheets to cool between each batch; baking sheets may be chilled briefly in refrigerator or freezer to hasten cooling between batches.
      • Wipe baking sheets clean of grease between batches, or wash and dry baking sheet.
      • Allow cookies to cool for 2 minutes on the baking sheet before removing to wire racks to cool completely.
    • OVEN:
      • Have oven fully preheated at the correct temperature. Use a mercury-type oven thermometer to check oven temperature about once a month.

  • Question:

    I like my cookie soft and cakey. How can I make my NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies cakey?

    Always follow the original cookie recipe found on the back of the package and make the following modifications: Use ¾ cup (1 ½ sticks) butter and reduce brown sugar to ½ cup. Proportionally in the recipe, there is now more flour, which contributes to a cakey texture. Cakey cookies may be stored in air-tight containers.