Original Nestle Toll House Chocolate Chip Cookies
Here is how to make the Original Nestle Toll House Chocolate Cookies
Here is how to make the Original Nestle Toll House Chocolate Cookies
- Carbohydrate 377.86004 g
- Cholesterol 867.826666666667 mg
- Fat 161.19028 g
- Fiber 19.6933335558573 g
- Protein 63.89444 g
- Saturated Fat 75.9359453333333 g
- Serving Size 1 1 Dozen (783g)
- Sodium 2863.95 mg
- Sugar 358.166706444143 g
- Trans Fat 11.3902293333333 g
- Calories 3082 calories
Step-by-step
- Preheat oven to 375 degrees.
- 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.
- Stir in morsels and nuts.
- Drop by rounded tablespoons onto ungreased baking sheets. (I formed my cookies into circles, for uniform sizing, and placed them on a baking pan that had been sprayed with cooking oil spray.)
- Bake for 9 to 11 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- Transfer cookies to a nice serving plate when they have cooled.
- This amount of dough will make about 5 dozen cookies; however, I only made one pan of 12 cookies and saved the rest of the dough for a super cool cookie treat that I will explain in another recipe! Yummy! And Yummier!!!
Adding cold eggs directly to melted butter solidifies the fat prematurely and creates a greasy, separated batter that spreads unevenly across the pan. Thoroughly beating the butter, sugars, and vanilla extract until the mixture turns pale and genuinely creamy aerates the fat, establishing the foundational structure required for proper spread. When incorporating the eggs, introduce them sequentially and beat vigorously after each addition to emulsify the liquids into the sugar-fat matrix. Skipping this mechanical incorporation step yields a dense, oily crumb that loses its structural integrity in the oven.
Self-rising flour contains a pre-measured ratio of chemical leavening agents and salt, which eliminates the need for manual baking powder calibration. Gradual flour incorporation prevents the gluten networks from developing too aggressively, keeping the resulting crumb tender rather than chewy or tough. Overmixing at this stage activates excess gluten proteins, transforming an otherwise tender cookie into a rigid, bread-like disk. Stir the semi-sweet morsels and chopped nuts gently by hand at the very end to avoid working the dough further.
Portioning the dough into rounded tablespoons and baking at 375 degrees Fahrenheit for 9 to 11 minutes ensures the edges achieve a crisp, golden-brown perimeter while the center remains soft. Leaving the cookies on the hot baking sheet for precisely two minutes allows residual thermal conduction to set the delicate bottoms before transferring them to a wire rack. Moving them too early causes structural collapse, whereas leaving them on the pan beyond that window results in over-baked, hard textures.
Raw dough portions freeze exceptionally well if formed into balls and placed on a parchment-lined tray before transferring to a sealed freezer bag for storage up to three months. Baking straight from the frozen state requires adding one or two minutes to the total oven time without altering the baking temperature. Thawing frozen dough completely on the counter before baking often degrades the chemical leavening agents, resulting in flat, dense cookies that fail to rise properly.
