My Version Of Tollhouse Chocolate Chip Cookies Recipes

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ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES



Original Nestle® Toll House Chocolate Chip Cookies image

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Provided by Nestle Toll House

Categories     Trusted Brands: Recipes and Tips     Nestle® Toll House®

Time 39m

Yield 60

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Steps:

  • Preheat oven to 375 degrees F.
  • 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. 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.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 12.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 84.8 mg, Sugar 8.5 g

DOUBLE COCO DOUBLE CHOCOLATE CHIP COOKIES (A TWIST ON TOLL HOUSE® COOKIES)



Double Coco Double Chocolate Chip Cookies (a twist on Toll House® cookies) image

This recipe is to die for. A twist on the classic Toll House® chocolate chip cookie recipe, but with extra chocolate.

Provided by coxbrea151

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     Double Chocolate

Time 30m

Yield 36

Number Of Ingredients 12

2 ¼ cups all-purpose flour
½ cup cocoa powder, or more to taste
1 teaspoon salt
½ teaspoon baking soda
½ cup white sugar
½ cup brown sugar
½ cup butter, softened
½ cup shortening
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, or more to taste
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, cocoa powder, salt, and baking soda together in a large bowl. Whisk white sugar, brown sugar, butter, shortening, eggs, and vanilla extract together in a separate bowl until smooth. Stir sugar mixture into flour mixture until just combined. Fold in chocolate chips and walnuts.
  • Spoon batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
  • Bake in the preheated oven until cookies are browned, 10 to 15 minutes. Cool cookies for 5 minutes on the baking sheet before serving.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 14.8 g, Cholesterol 17.1 mg, Fat 9.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.6 g, Sodium 105.7 mg, Sugar 7.4 g

TOLL HOUSE CHOCOLATE CHIP COOKIES



Toll House Chocolate Chip Cookies image

The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.

Provided by Nestlé USA

Categories     Chocolate     Bake     Dessert     Quick & Easy     Cookies

Yield Makes about 5 dozen cookies

Number Of Ingredients 10

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 Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Steps:

  • Preheat oven to 375°F.
  • 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. 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.
  • Pan Cookie Variation
  • Preheat oven to 350° F. 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. Makes 4 dozen bars.
  • Slice and Bake Cookie Variation
  • Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
  • Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  • Do Ahead
  • Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  • This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

TOLL HOUSE CHOCOLATE CHIP COOKIES



Toll House Chocolate Chip Cookies image

In the 1930s, Ruth Wakefield, the inventor of the chocolate chip cookie, ran the Toll House Inn, a popular restaurant in eastern Massachusetts, with her husband. Using an ice pick, Wakefield broke a semisweet chocolate bar into little bits, mixed them into brown-sugar dough, and the chocolate chip cookie was born. In 1939, she sold Nestlé the rights to reproduce her recipe on its packages (reportedly for only $1) and was hired to write recipes for the company, which supposedly supplied her with free chocolate for life. This recipe is very close to Mrs. Wakefield's original (hers called for a teaspoon of hot water and 1/2-teaspoon-sized cookies), and the one you'll still find on the back of every yellow bag of Nestlé chocolate chips.

Provided by The New York Times

Categories     cookies and bars, dessert

Time 30m

Yield 5 dozen

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks), softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups/12 ounces semisweet chocolate chips
1 cup chopped nuts (optional)

Steps:

  • Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. 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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 49 milligrams, Sugar 8 grams, TransFat 0 grams

ORIGINAL NESTLE TOLL HOUSE® CHOCOLATE CHIP COOKIES



Original Nestle Toll House® Chocolate Chip Cookies image

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Provided by Southwest Chef from

Categories     Dessert

Time 24m

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 10

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 packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup chopped nuts

Steps:

  • PREHEAT oven to 375°F.
  • 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. 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.
  • 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. Makes 4 dozen bars.
  • SLICE AND BAKE COOKIE VARIATION:.
  • PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375°F Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
  • * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
  • FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Nutrition Facts : Calories 109.6, Fat 5.9, SaturatedFat 3, Cholesterol 14.5, Sodium 105.4, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.4

TOLLHOUSE COPYCAT CHOCOLATE CHIP COOKIES RECIPE



Tollhouse Copycat Chocolate Chip Cookies Recipe image

Yield 36

Number Of Ingredients 9

1 cup butter (softened)
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until smooth.
  • Add in eggs one at a time and continue mixing until creamy.
  • In a separate bowl, fold together salt, baking soda, and flour.
  • Slowly add in flour mixture, continuing to beat until dough is smooth.
  • Fold in your chocolate chips.
  • Spoon into 1 inch balls and place on prepared baking sheet.
  • Bake 8-10 minutes or until edges begin to golden.

Nutrition Facts : Servingsize 1 serving, Calories 5128 kcal, Fat 220 g, SaturatedFat 131 g, Cholesterol 416 mg, Sodium 4815 mg, Carbohydrate 733 g, Sugar 486 g, Protein 56 mg

MY VERSION OF TOLLHOUSE CHOCOLATE CHIP COOKIES



My Version of Tollhouse Chocolate Chip Cookies image

I changed the Tollhouse recipe a little bit because sometimes they were flat. The secret of great chocolate chip cookies is to use real butter and don't use a mixer. I always use a ceramic bowl and a wooden spoon. (My grandma taught me that and I always get tons of compliments when I make my cookies.)

Provided by Sue Smith @Suesmithbaker

Categories     Cookies

Number Of Ingredients 11

CHOCOLATE CHIP COOKIES
2 stick(s) butter, softened
1 cup(s) sugar
1 cup(s) brown sugar
2 - eggs, room temperature (add one at a time)
1 teaspoon(s) vanilla extract
3 cup(s) flour
1 teaspoon(s) salt
1 teaspoon(s) baking soda
1 package(s) nestle's tollhouse semi-sweet chocolate chips
1 cup(s) walnuts (optional)

Steps:

  • Mix together well 2 sticks softened butter, 1 cup sugar, and 1 cup brown sugar.
  • Add eggs one at a time until well blended. Add vanilla.
  • Sift together 3 cups flour, 1 tsp. salt, and 1 tsp. baking soda.
  • Add dry ingredients gradually, then add chocolate chips and walnuts.
  • Drop by teaspoonful onto cookie sheets and bake at 350 for 12 minutes.
  • Remove onto a cooling rack. (Be sure to put cookie batter onto cooled cookie sheets).

ORIGINAL NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES



Original Nestle Toll House Chocolate Chip Cookies image

Make and share this Original Nestle Toll House Chocolate Chip Cookies recipe from Food.com.

Provided by GinKitty

Categories     Dessert

Time 19m

Yield 5 dozen, 2 serving(s)

Number Of Ingredients 10

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 packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts

Steps:

  • Preheat oven to 375.
  • combine flour, baking soda, and salt in a small bowl.
  • beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy.
  • add eggs one at a time, beating well after each addition.
  • gradually beat in flour mixture.
  • stir in morsels and nuts.
  • drop by rounded tablespoon onto ungreased baking sheets.
  • bake 9-11 minutes or until golden brown.
  • cool on baking sheet 2 minutes.
  • remove to wire racks to cool.

Nutrition Facts : Calories 2906.8, Fat 183.8, SaturatedFat 94.6, Cholesterol 430, Sodium 3153.9, Carbohydrate 307.7, Fiber 19.9, Sugar 170.5, Protein 40.7

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