How Long To Cook Toll House Chocolate Chip Cookies

Toll House Chocolate Chip Cookies

November 3, 2016

Toll House chocolate chip cookies on two plates.

Photo by Chelsea Kyle, Food Styling by Kat Boytsova

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

Ingredients

Makes about 5 dozen 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 Nestlé Toll House Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Step 1

Step 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. Drop by rounded tablespoon onto ungreased baking sheets.

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Step 8

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.

How would you rate Toll House Chocolate Chip Cookies?

Reviews (19)

This is a great base recipe for a chocolate chip cookie recipe, simple, easy to remember and makes a great under baked, soft and chewy in the middle and crispy on the edges cookie. The reason I gave it 3 out of 4 is because this is an insane amount of salt for a chocolate chip cookie you need 1/2 tsp of fine table salt at most and if you are using salted butter I would recommend only a 1/4 tsp. I like to up the flavour by adding a bit more vanilla extract and 1 tsp of cinnamon. I usually remember to reduce the salt by half but for some reason put a scant tsp in this time and it made the cookies taste way to salty. You shouldn't be able to taste the salt really it should be just enough to bring out the other flavors in the cookie.
Classic recipe, but the yield on mine was closer to 3 dozen than 5. I tend to have generous portions. 😉
Been making this recipe for years and it's still my favorite as I prefer a slightly crispy cookie. You can use your preference in chocolate chips or chunks.
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This is the iconic chocolate chip cookie recipe. I have made it for more than forty years. Still the best! Stop with all the substitutions! Just enjoy !
C'mon Heppyedda from Womelsdorf. Some folks have multiple allergies. My grandson was allergic to wheat, eggs, dairy, all beans (including soy products), peas, lentils, all nuts, peanuts, and sesame. People aren't keen on just not eating because everything on the table could put them in the hospital.
C'mon people . This recipe calls for real eggs ,wheat flour, butter fat, chocalate, salt. Not gluten free ,egg whites,margarine,imitation anything . They are not eaten because they are good for you. Be real
This has always been my favourite version. I use a silicon baking mat on center rack. Bake- 9 min, Pan cool- 1 min, Rack cool- as long as I can make it....
Allergy Friendly or Vegan Substitution tips: Wheat/Gluten Free: Sub GF 1 to 1 All-purpose/Baking flour AND increase Baking Soda to 1 1/2 tsp, Also, you must allow the cookies to cool thoroughly or they will fall apart when you pick them up. That's the unfortunate nature of GF baking. The starches in the flours require the cooling time to complete their binding process. Egg Free: Sub flax eggs (6 tbsp water, 2 tbsp ground flax seed/meal) Dairy Free: Sub vegan buttery sticks (earth balance) and vegan chocolate chips (Nestle's Simply Delicious Allergen Friendly or Enjoy Life brands for example) Make them softer: Add 1-2 tbsp of milk or your favorite milk substitute Using the Pan Cookie technique (I'm lazy) and making all of the above substitutions to a single batch yields excellent results every time. For a lower sugar and healthier alternative next time, I'm going to try reducing the sugars to 1 c total (as another reviewer suggested) and substitute them for 1 c of date sugar plus 1/2 tbsp of molasses (to make brown sugar).
Crispy on the outside, chewy on the inside - NOT! Bland, cakey cookie with no interest. Even top grade chocolate did not save this one. I added orange zest, cranberries and eventually coconut in an effort to save a flop. Pass.