This is the nestle Toll House recipe. It's really good and its the recipe I always use.
Mix flour, salt and baking soda in bowl. Set aside. In a separate bowl beat sugar and butter until creamy. Add eggs and vanilla and beat. Add dry ingredients to the wet ingredients and mix well. Add chocolate chips last.
Place tablespoon size balls on un-greased cookie sheets and bake at 375 for 8 to 10 minutes, or until golden brown. I like to take mine out about a minute early and let them sit. That makes them more chewy.
Tip: After discovering this, I do it all the time: Use 2 teaspoons of vanilla and 1 teaspoon of almond extract. It tastes wonderful!
| Servings: | about 4 dozen |
| Time: | about 15 minutes Minutes Preparation Time 8 to 10 Minutes Cooking Time |
Source: Nestle Toll House recipe
By Becca S from Bellflower, CA
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How come the 12 oz bag calls for the same amount of brown sugar and white sugar (3/4 cup I think), yet the 6 oz bag calls for 1/2 cup brown sugar, but only 1/3 cup white sugar? Why the difference?
Call Nestle and ask if that is a typo:
1 (800) 225-2270
I have never cut the recipe in half (or bought the smaller bags) (the MORE cookies I make the better, so when I bake, I usually double the recipe).
Post back what you learn! This has me curious now!! Happy baking!
Hi,
I think it must be a typo. Here is a recipe I found and it calls for 3/4 cups of both the brown sugar and the white sugar. Here is the link:
Have a blessed day!
Robyn
You have a good question because the 6 oz package recipe does call for 1/2 cup brown sugar and 1/3 cup white sugar while the 12 oz calls for equal amounts; 3/4 cup. Why the difference?
I am looking for the recipe for Nestle Toll House cookies, the original one. They changed it over 10 years ago and I am looking for the one that was on the packages before they changed it back in early 90s.
By Tracey from Hampton, VA
Well, I've been making Nestle Toll House cookies for over 40 years and I don't remember their recipe changing since then but if you would like the very original recipe from 1930 (that was made by accident at the Toll House Inn in Massachesettes and ended up being marketed by Betty Crocker) here it is:
Mrs. Wakefields Original Toll House Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (11-oz. pkg.)
1 cup chopped nuts
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:
I have the recipe from an old package (when they were still 99 cents, lol). The only difference is that they add one teaspoonful of water. It isn't much change, but it is the old Toll House recipe. Happy baking! :)
This is the original recipe that was on the Nestle Toll House package. The same one we used in the 1950's. This was before they had the 12 oz. pkg. The eggs were smaller then, more like medium today. Probably why they took the water out. I just double it now and leave out the water if using large eggs. The original does taste better. Hope this is what you were looking for.
Original Toll House Cookies:
Sift 1 cup plus 2 tablespoons flour,
1/2 teaspoon baking soda,
1/2 teaspoon salt.
Blend 1/2 cup soft butter or shortening,
6 tablespoons granulated sugar,
6 tablespoons brown sugar,
1/2 teaspoon vanilla,
1/4 teaspoon water.
Beat in 1 egg.
Stir in one 6 oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels,
1/2 cup chopped pecans.
Drop by well-rounded half-teaspoon on greased cookie sheet.
Bake: 375 degrees
Time: 10 to12 minutes
Yield 50 cookies
