Nestle Toll House milk chocolate chip cookie recipe
These cookies offer a delightful twist on the traditional American treat with milk chocolate goodness.
The recipe for these iconic cookies is the original NESTLE TOLL HOUSE Milk Chocolate Chip Cookie recipe. Its origins date back to the 1930s when Chocolate Chip Cookies were stumbled upon at the Toll House Inn.
bakers had a simple idea turn regular butter cookies into chocolatey delights by tossing in Nestle chocolate chunks. Little did they know, this experiment birthed the beloved chocolate chip cookies we all know today. Nestle loved the idea so much, they bought the recipe from the Inn’s owner and now it’s printed on every Nestle chocolate chip package.
“The Nestle Toll House milk chocolate chip cookie recipe is an American classic, loved for its timeless appeal and delicious taste.”
But my previous easy Graham Cracker Cookies with a few ingredients is also very delicious.
Ingredients nestle toll house milk chocolate chip cookie recipe
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) softened butter or margarine
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups Nestle Toll House Milk Chocolate Morsels
- 1 cup chopped nuts (optional)
Instructions Nestle toll house milk chocolate chip cookie recipe
- Preheat your oven to 375°F (190°C).
- mix the flour, baking soda, and salt in a small bowl.
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add the eggs one at a time, beating well after each addition.
- Gradually beat in the flour mixture.
- Stir in the chocolate morsels and nuts if you’re using them.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Variations Nestle toll house milk chocolate chip cookie recipe
- For pan cookies: Spread the dough into a greased 15 x 10-inch jelly-roll pan and bake for 20 to 25 minutes.
- For slicing and bake cookies: Refrigerate the dough for 1 hour, shape it into logs, refrigerate for 30 minutes, then slice and bake for 8 to 10 minutes.
- Adjustments for high altitude baking (5,200 feet): Increase flour to 2 1/2 cups and add 2 teaspoons water. Reduce both granulated sugar and brown sugar to 2/3 cup each, and adjust baking times accordingly.
Recipe Notes nestle toll house milk chocolate chip cookie recipe
- I prefer using salted butter for added flavor, but if you prefer less salt, opt for unsalted butter.
- If you’re not a fan of nuts, feel free to leave them out of the recipe.
Why are my tollhouse chocolate chip cookies flat?
If your nestle toll house milk chocolate chip cookie recipe are turning out flat, there could be a few reasons:
- Oven temperature: Ensure your oven is preheated and accurate. Use a thermometer to check.
- Dough temperature: Chilled dough helps cookies keep their shape. If it’s too warm, they may spread too much.
- Baking sheet: Use a cool baking sheet for each batch. Hot sheets can cause dough to spread too quickly.
- Overmixing: Be careful not to overmix the dough, which can cause excess spreading.
- Leavening agents: Check if your baking soda or baking powder is fresh and active. They help cookies rise and keep shape.
Why are not my chocolate chip cookies puffy?
If your nestle toll house milk chocolate chip cookie recipe aren’t turning out puffy, there are a couple of things you can try:
- Decrease the number of eggs or use egg yolks instead of whole eggs in your recipe.
- Ensure you have the right balance of ingredients; too much sugar or too little flour can affect the cookie’s ability to rise and hold its shape.
MORE CHOCOLATE CHIP COOKIE RECIPES
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HAPPY BAKING
ORIGINAL NESTLE TOLL HOUSE MILK CHOCOLATE CHIP COOKIE RECIPE 2024
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 2 sticks softened butter or margarine
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ¾ cups Nestle Toll House Milk Chocolate Morsels
- 1 cup chopped nuts optional
Instructions
- Preheat your oven to 375°F (190°C).
- mix the flour, baking soda, and salt in a small bowl.
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
- Add the eggs one at a time, beating well after each addition.
- Gradually beat in the flour mixture.
- Stir in the chocolate morsels and nuts if you're using them.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Let them cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Variations:
- For pan cookies: Spread the dough into a greased 15 x 10-inch jelly-roll pan and bake for 20 to 25 minutes.
- For slicing and bake cookies: Refrigerate the dough for 1 hour, shape it into logs, refrigerate for 30 minutes, then slice and bake for 8 to 10 minutes.
- Adjustments for high altitude baking (5,200 feet): Increase flour to 2 1/2 cups and add 2 teaspoons water. Reduce both granulated sugar and brown sugar to 2/3 cup each, and adjust baking times accordingly.
