How can I make my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies soft and chewy?

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.

Always follow the original cookie recipe found on the back of the package, then 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. Store your deliciously cakey cookies in an air-tight container

You can! After completely cool, place in a tightly sealed resealable container, your Toll House® cookies will last up to 3 or 4 months!

Our cookie dough can be frozen for up to 8 weeks. We recommend scooping the dough prior to freezing then the dough balls in an air tight container. To defrost, let the dough balls defrost at room temperature for 10-12 minutes prior to baking. If desired, gently press the dough balls prior to baking, to lessen the dome shape that can sometimes form with frozen dough balls.  

In our NESTLÉ Baking Test Kitchens, we spoon the flour into the measuring cup/utensil and then level off the flour. And we do this for all of our recipes.

Flat cookies can be the result of a number of issues. Here are some of the main possibilities:

OVEN TEMPERATURE: Be sure to have your oven pre-heated and ready to bake. Also be sure that the thermometer is reading correctly. Sometimes the built-in thermometer does not read true. You can always buy a separate thermometer to be sure.

OLD BAKING SODA & BAKING POWDER: Check the expiration date on your leavening agents. They do lose strength over time and will not work as well if they are old. 

BUTTER TEMPERATURE Make sure your butter is room temperature, but not melted or super soft. To get here, you can leave it out on the counter while you preheat your oven (or about 20 minutes) You can also microwave it for 5-10 seconds. This will lead to the butter melting quickly in the oven and spreading your cookies too thin. 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.

MEASURING INCORRECTLY: Be sure to measure your ingredients correctly and with proper measuring spoons. Dry ingredients should be measured in dry measuring spoons. Use a dry measuring cup and fill to the top only, not to heaping. Wet ingredients should be measured in wet measuring cups.  

OVER-GREASED COOKIE SHEETS: Only grease cookie sheets if the recipe calls for it. Do not over spray, or the grease will help the cookies spread too easily. 

NO NUTS: If you omit the nuts in the recipe, add in 1-2 extra tablespoons of flour. 

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 full bake time stated on the recipe to check if they’re done. 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. Ensure your oven has not accidentally been set to “broil” or “convection”. It is important to have your oven fully preheated at the temperature stated on the recipe. If you’re starting out with frozen dough, allow extra baking time to ensure that the centers are done. Don’t place too many cookies on the cookie sheet at one time—this helps allow for even cooking.

You may also want to utilize an oven thermometer to ensure the correct baking temperature. Ensure your oven has not accidentally been set to “broil” or “convection”. And remember that cooking times are an approximation--when cookies are golden brown around the edges they should be ready. 

It is important to have your oven fully preheated at the temperature stated on the recipe. If you’re starting out with frozen dough, allow extra baking time to ensure that the centers are done. Don’t place too many cookies on the cookie sheet at one time—this helps allow for even cooking. Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. And remember that cooking times are an approximation—when cookies are golden brown around the edges, they should be ready.

If you are worried about the cookies sticking to the tray, use a piece of parchment or a silicone baking mat to ensure the cookies come off the tray with ease. Make sure to let the cookies cool for at least two minutes on the tray, before attempting to remove. 

Freezing can be done but it will not significantly increase the shelf life. If frozen, bring the morsels 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. The trick is to freeze fast and warm slow to avoid major temperature swings and humidity.