I love taking classic foods, like this Toll House cookies recipe, and figuring out how to concoct them in my own home. The best recipes to experiment with? Chocolate chip cookies, hands down. Who doesn’t love cookies? Even when experimental batches don’t quite turn out, they’re still good eating!
The Toll House cookies recipe I have for you is a combination of the quintessential drop cookies and can even be tweaked to be reminiscent of pecan cookies. Versatile, delicious, chocolatey — what’s not to love?
Let’s get baking!
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What I Love About This Recipe
It goes without saying that the best part of any chocolate chip cookies recipe is the chocolate, but there’s so much else to love about this Toll House cookies recipe!
- Less than thirty minutes start to finish
- Easy to swap out add-on treats
- Fun to make with the family!
How To Make Nestle Toll House Cookies Recipe
This Toll House cookies recipe is a great, easy cookie to make, whether this is your first expedition into baking or you’re a seasoned home chef.
Start by combining your dry ingredients. In a separate bowl, cream the sugars, butter, and vanilla. Add the eggs one by one until fully mixed. Slowly add in your dry ingredients and finish the batter with your chocolate chips and/or nuts.
Portion out on your baking sheet and cook until they reach your favorite texture stage!
Nestle Toll House Cookie Recipe Notes
While Toll House cookies store bought are delicious, there’s just something magical about making things in your own kitchen. Read on for my best tips to make your cookies sing!
Original Toll House Cookie Recipe Ingredient Notes
Butter: Aside from chocolate, butter is arguably one of the best cookie ingredients! Softened butter gives your cookie that perfectly chewy texture. But what if you forget to soften your butter, or you soften it too much, or you want to make your original Toll House cookie recipe with shortening instead? You’ll still end up with edible cookies, but the textures will vary wildly with each change. Cook smart!
Chocolate:Â Semi-sweet or bittersweet or milk or dark? There are so many choices for your Toll House cookies recipe — and honestly, none of them are wrong! Semi-sweet is good base chocolate, usually about 35% cocoa to the milk/sugar mixture. But all different types of chocolate will cook up just perfectly in these cookies!
Brown Sugar:Â Pack that brown sugar! This sugar has added molasses to give it that dark, rich flavor, which means the granules tend to be stickier. This is why it’s a good idea to pack down the brown sugar to make sure you get a full measurement!
Baking Soda:Â Want to make sure your cookies rise properly? When you’re measuring your dry ingredients, don’t let your salt touch your baking soda until you begin to stir all of the ingredients together. Salt can “stunt” your leavening agents, leaving you with under-risen baked goods.
Storing Tips
Ahh, cookies! Fresh or frozen, is there a wrong way to eat them? Nope! But I’ve rounded up the best ways to store your Toll House cookies recipe treats.
Can You Freeze This?
Yes! Chocolate chip cookies do great in the freezer — and taste amazing right out of the cold! Stored in a baggie or airtight container, your Toll House cookies recipe will last for up to 6-12 months.
For an added treat, spread some ice cream between two of your cookies and freeze together for a Toll House Cookie ice cream sandwich! Yum!
Toll House Chocolate Chip Cookies Make Ahead Tips
The Toll House cookies baking instructions come together rather quickly once you start baking. The whole process takes less than thirty minutes! But if you know you won’t have time for that, you can always make the dough ahead of time and either store it in the freezer for up to three months or the fridge for up to two days.
When you’re ready to bake, thaw if it was frozen, and follow the baking instructions!
How Long Can You Keep This?
If you’re planning on storing your cookies at room temperature, you’ll get about three weeks of shelf life out of this Toll House cookies recipe. Be sure to still store your cookies in an airtight container! Air leads to stale cookies.
If you do accidentally get stale cookies, there are a few tips to salvage your treats. My favorite is using a slice of plain ol’ bread!
Recipe Variations
Can I Add Oats?
Oatmeal chocolate chip cookies are such a dense, rich treat! And it’s so easy to swap out the chocolate chips and end up with oatmeal raisin cookies instead. Better yet, shake things up entirely with peanut butter oatmeal chocolate chip cookies! Fun to say and eat!
Can I Use Almonds Instead?
Yes! The versatility in this Toll House cookies recipe is so great. Toss in some almonds instead of pecans, and you’ve got Almond Joy cookies! I even a baking pan version if you want Almond Joy bars instead. Great for parties!
Can I Turn These Into Cookie Bars?
Easily! Here are some of my favorite cookie bars recipes: pecan pie bars that taste just like their namesake dessert; 7 layer bars that boast seven delicious, decadent layers of YUM; monster cookie bars that will make every kid in your life flip; and finally, Toll House cookie bars, that take this recipe and turn it into a cookie cake!
Can I Add Some Fruits?
Yummy! Swap out the chocolate for coconut, and say hello to coconut pecan cookies! With the holidays coming, pumpkin chocolate chip cookies are always a seasonal treat. But as the weather turns warmer, try out my strawberry chocolate chip cookies — sweet and heavenly!
Would These Make For Good Christmas Treats?
What cookie doesn’t make for good Christmas treats?? By adding the pecans to this Toll House cookies recipe, you’re only a few ingredients away from pecan shortbread cookies.
But if you want to up the chocolate instead, double chocolate snowballs are good in every single way! For a unique spin on your holiday cookie tray, you must try Crockpot candy. So easy and so good!
Toll House Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 eggs large
- 2 cups semi-sweet chocolate morsels
- 1 cup pecans (optional) chopped
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, using a handheld electric mixer, cream together butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add eggs, one at a time, mixing after each addition. Gradually mix in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until the edges of the cookies begin to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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- For crispy, larger, and spread out cookies, cook on upper rack for 9 minutes.
- For smaller soft cookies, cook on middle rack for 9 minutes.
- After cookies are taken out of the oven, remove after 2 minutes from cookies sheets or cookies will stick.
- As the batter warms, cookies will become thinner.
Nutrition
More Chocolate Chip Cookies Recipes…
Chocolate chip cookies are a classic for a reason! Delicious and versatile, there’s very little you can’t add to these to make them mm-mm good!
- Banana Chocolate Chip Cookies – Smooth and creamy flavor!
- Mint Chocolate Chip Cookies – Cool things down with mint.
- Alton Brown Chocolate Chip Cookies – The all-star chef’s twist!
- Skillet Chocolate Chip Cookie – Get that oven-top yumminess.
- Chocolate Chip Cheesecake Bars – Cheesecake + Cookies = YES
Conclusion
Toll House cookies are good. I tried to think of other things to say about them, but that’s a simple truth: they’re just darn good. Chocolatey, chewy, nutty — and perfect for milk-dunking!
What do you like to add to your cookies? Let me know in the comments!
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