Nestle Chocolate Chip Cookie Recipe
Soft and chewy Nestle Toll House chocolate chip cookies with crisp golden edges and rich chocolate flavor. This easy homemade cookie recipe is perfect for everyday baking, holidays, or sharing with family and friends.
Equipment
- Mixing bowls, electric hand or stand mixer, measuring cups or kitchen scale, measuring spoons, rubber spatula, cookie scoop, baking sheets, parchment paper, cooling rack.
Ingredients
- 1 cup 227 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 165 g packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2¼ cups 360 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups 340–400 g Nestle Toll House semi-sweet chocolate chips
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk flour, baking soda, and salt together.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips and walnuts if using.
- Chill the dough for 30 minutes for thicker cookies (optional but recommended).
- Scoop about 1½ tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9–11 minutes, until the edges are lightly golden and the centers are still soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.
- Preheat oven to 375°F (190°C).
- Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Whisk flour, baking soda, and salt together.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips and walnuts if using.
- Chill the dough for 30 minutes for thicker cookies (optional but recommended).
- Scoop about 1½ tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9–11 minutes, until the edges are lightly golden and the centers are still soft.
- Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack.
Notes
- Store cookies in an airtight container for up to 1 week.Recipe Tips Chill the dough for richer flavor and thicker cookies. Use a kitchen scale for the most accurate measurements. Do not overmix after adding the flour. Remove cookies when the centers still look slightly underbaked; they will continue cooking on the baking sheet. Sprinkle flaky sea salt on top for extra flavor.
- Freeze cookie dough balls for up to 3 months.
- Bake frozen dough by adding 1–2 extra minutes.
- Add extra chocolate chips for gooier cookies or chopped nuts for additional crunch.
Nutrition (Approximate per cookie)
- Calories: 210 kcal
- Carbohydrates: 27 g
- Protein: 2.5 g
- Fat: 11 g
- Saturated Fat: 6.5 g
- Cholesterol: 30 mg
- Sodium: 130 mg
- Fiber: 1 g
- Sugar: 17 g
