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ORIGINAL NESTLÉ® TOLL HOUSE® BITTERSWEET CHOCOLATE CHIP COOKIES

TOLL HOUSE®
ORIGINAL NESTLÉ® TOLL HOUSE® BITTERSWEET CHOCOLATE CHIP COOKIES
Level
Easy
Prep 
15 min
Cook 
10 min
Servings
4 1/2 dozen cookies
Key Ingredients
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups NESTLÉ® TOLL HOUSE® Bittersweet Chocolate Morsels
  • 1 cup chopped nuts*
Make It
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Step 3
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 ½ dozen cookies.
Pan Cookie Variation:
Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
For High Altitude Baking (3,500 to 6,000 feet):
Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Note:
*If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
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