Original Nestlé® Toll House® Chocolate Chip Cookies

My Favorite Cookie – Toll House Cookie Recipe

[captionpix imgsrc=”http://blog.cleanslatefarm.com/wp-content/uploads/2012/02/tollhouse.jpg” captiontext=”What’s left of the batch of two dozen. That didn’t take long!”]


If there were such a thing as the “best” chocolate chip cookie this is my choice. The recipe as taken from the back of the package of chocolate chips and it is the toll house cookie recipe. Accept no substitutes.

To form the cookies before baking I use a small ice cream scoop, a blue handle #40, which is roughly a little more than a tablespoon. When forming fill the scoop and lightly pack it with the palm of your hand. Plop it out on the pan and slightly flatten it.

There is a product called Silpat, a silicone baking mat, that is really handy to have around. I have five of the
size 11″ x 17″. You will never have a problem with cookies or any baked good sticking to the pan again. Just don’t cut anything on these as they will be damaged.

For sheet pans, cookie sheets to some, always use a good, heavy duty, professional grade pan. Vollrath is my brand of choice and I have two of the half-pans. They won’t warp, twist, or bend during the baking process plus the metal is heavy gauge and distributes the heat better than those rinky-dink store bought things. Both the Silpats and sheet pans will last for years. Mine are going on ten years of faithful service.

Original Nestlé® Toll House® Chocolate Chip Cookies


  • 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
  • 2 cups Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts


  1. Preheat oven to 375° F.
  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.
  3. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. PAN COOKIE VARIATION: 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.
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  • reply James L ,

    Dave: I just found your site. I do agree with you that the classic Toll House(R) recipe is fantastic. I meandered into a slight variation over the years that was subsequently explained by a food scientist (I have not citation for the publication). Using a high gluten (bread) flour and allowing the dough to rest overnight in the refrigerator yields a noticeable improvement. Turns out, since 1930, the gluten content of “all-purpose” flour has changed and the original was always prepared a day in advance. Otherwise, the recipe remains unchanged.

    • reply Dave ,

      James, I never heard of that version. I suppose letting the dough sit overnight would allow the gluten to relax but would think it would take only 30 to 45 minutes for that to take place. Looks like I need to do a side by side with the overnight dough to see what the difference is. Thanks for writing and your patience.


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