Nestle Toll House Cookie Recipe
The Nestle Toll House cookie was born in the 1930s in Whitman, Massachusetts. Ruth Wakefield, who owned the Toll House Inn with her husband, invented the original chocolate chip cookie.
Equipment
- Mixing bowls
- Electric mixer (optional)
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling racks
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Nestle Toll House semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. You can use an electric mixer for this step to make it easier.
- Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Be careful not to overmix the dough.
- Stir in Chocolate Chips and Nuts: Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
- Drop the Dough: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake in the preheated oven for 9-11 minutes or until the cookies are golden brown around the edges and slightly soft in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Then, transfer the cookies to wire racks to cool completely.