Nestlé Toll House Classic Chocolate Chip Cookies – EASY & CHEWY
Enjoy the chewy, sweet, and richly chocolatey Nestlé Toll House Classic Chocolate Chip Cookies. These timeless treats are perfect for baking with family or sharing at any gathering. Soft, gooey, and packed with semi-sweet chocolate chips.
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 large eggs
- 2 cups Nestlé Toll House semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract together until creamy.
- Add the eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
- Fold in the Nestlé Toll House chocolate chips using a spatula until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9 to 11 minutes, or until golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For softer, chewier cookies, slightly underbake them by 1–2 minutes.
Using room temperature butter will help create a light and fluffy texture.
For a richer flavor, refrigerate the dough for at least 30 minutes before baking.
If you prefer a thicker cookie, refrigerate the dough overnight.
Make sure your baking sheets are cool for each batch; a hot sheet can cause the cookies to spread too much.
Using room temperature butter will help create a light and fluffy texture.
For a richer flavor, refrigerate the dough for at least 30 minutes before baking.
If you prefer a thicker cookie, refrigerate the dough overnight.
Make sure your baking sheets are cool for each batch; a hot sheet can cause the cookies to spread too much.