Recreate the beloved classic Nestle Toll House Chocolate Chip Cookies at home with this copycat recipe. These cookies are known for their perfect balance of chewy and crispy textures, rich buttery flavor, and generous amount of semi-sweet chocolate chips. Originating from the iconic Nestle Toll House recipe, these cookies have been a household favorite for generations. Whether you’re baking for a special occasion or simply indulging in a sweet treat, these cookies are sure to satisfy your cravings.
Why You’ll Love This Recipe
You’ll love Copycat Nestle Toll House Chocolate Chip Cookies for their nostalgic flavor and perfect texture. These cookies are wonderfully chewy with crispy edges, just like the original. The recipe is straightforward and uses simple ingredients, making it a go-to for quick and delicious homemade cookies. Whether enjoyed with a glass of milk or shared at a gathering, these cookies are sure to please.
Expert Tips and Tricks
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for a smooth and well-incorporated dough.
- Chill the Dough: For thicker cookies, chill the dough for at least an hour before baking.
- Use Quality Chocolate: For the best flavor, use high-quality semi-sweet chocolate chips or chunks.
- Don’t Overbake: Remove the cookies from the oven when they are just starting to turn golden brown at the edges to keep them soft and chewy.
- Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid dense cookies.
Recipe Variations and Possible Substitutions
- Nutty Addition: Add chopped nuts such as walnuts or pecans for extra texture and flavor.
- Different Chocolates: Mix in white chocolate chips, dark chocolate chunks, or milk chocolate chips for a variation.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a heartier cookie.
- Oatmeal Chocolate Chip: Add 1 cup of rolled oats to the dough for a chewy oatmeal chocolate chip version.
Serving and Pairing Suggestions
Serve Copycat Nestle Toll House Chocolate Chip Cookies warm or at room temperature, paired with a glass of cold milk or a hot cup of coffee. They also make a great addition to ice cream sandwiches or can be crumbled over vanilla ice cream for a delicious dessert.
Storage and Reheating Tips
- Refrigeration: Store any leftover cookies in an airtight container at room temperature for up to a week.
- Freezing: Freeze the cookie dough balls on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
- Reheating: Warm the cookies in the microwave for a few seconds to enjoy them warm and melty.
Recipe FAQs
Can I use margarine instead of butter? Butter provides the best flavor and texture, but you can use margarine if needed.
How do I make my cookies chewier? Ensure you don’t overbake the cookies and use brown sugar, which helps keep them moist and chewy.
Can I add more chocolate chips? Absolutely! Feel free to add an extra half cup of chocolate chips if you love extra chocolatey cookies.
What if I don’t have a stand mixer? You can mix the dough by hand or with a hand mixer. Just be sure to cream the butter and sugars well.
Can I make smaller or larger cookies? Yes, adjust the baking time accordingly: reduce for smaller cookies and increase for larger ones.
Copycat Nestle Toll House Chocolate Chip Cookies
Recreate the beloved classic Nestle Toll House Chocolate Chip Cookies with this copycat recipe, featuring a perfect balance of chewy and crispy textures and rich, buttery flavor. Easy to make and packed with semi-sweet chocolate chips, these cookies are a delightful treat for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted 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 chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy and smooth.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips and Nuts: Stir in the semi-sweet chocolate chips and nuts (if using) until evenly distributed.
- Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers will still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheets for 2 minutes before transferring to wire racks to cool completely.
Notes
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 111mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g
