Nestlé Chocolate Chip Cookies Recipe
The original chocolate chip cookie was created by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts. Ruth chopped up a Nestlé chocolate bar to add to her butter cookie dough, and the result became an instant hit. Nestlé later bought the rights to her recipe, printing it on their semi-sweet chocolate packaging. This led to the beloved "Nestlé Toll House Chocolate Chip Cookie" recipe that millions of bakers enjoy today.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Wooden spoon or spatula
Ingredients
- 2 ¼ cups (290g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt)
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (340g) Nestlé Toll House semi-sweet chocolate chips
- 1 cup (120g) chopped nuts (optional
Instructions
- Prepare the Oven and Baking SheetsPreheat your oven to 375°F (190°C).
- Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking.
- Mix the Dry IngredientsIn a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and SugarsIn a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until creamy. This usually takes about 2–3 minutes.
- Add Eggs and VanillaBeat in the eggs, one at a time, ensuring each is fully incorporated.
- Add the vanilla extract and mix until smooth.
- Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies tough.
- Fold in the Chocolate Chips and NutsUsing a wooden spoon or spatula, gently fold in the chocolate chips and nuts (if using).
- Scoop and Shape the DoughUse a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the CookiesBake in the preheated oven for 9–11 minutes or until the edges are golden brown but the centers still look slightly soft.
- Cool and ServeLet the cookies cool on the baking sheets for 2 minutes, then transfer them to a cooling rack to cool completely. Enjoy warm or store in an airtight container for up to a week.