Cooking 101: The Classic Nestle Toll House Chocolate Chip Cookie Recipe

I know this recipe like the back of my hand and I knew I had to include it in my cooking basics series because these cookies, fresh out of the oven with a cold glass of milk are a little bit of heaven here on earth!

There are so many different variations of this classic recipe but why mess with perfection? It’s the same recipe many of us enjoyed growing up, the same recipe your mom probably used. Who doesn’t remember coming home from school and being greeted by a plate of freshly baked chocolate chip cookies on the kitchen table? Best after school snack ever! Right?!?!

I have a couple of simple little secrets to share with you that ensures you get nice thick cookies with a soft chewy center and not the hard as a hockey puck, flat cookies you may have baked in the past using this recipe.

I don’t know about you, but my mouth is watering so lets get started making these cookies already!!!

Begin by preheating your oven to 375° F.

Get out a couple of cookie sheets and line them with a silpat silicone nonstick liner if you have them. It’s not critical to use a silpat liner but it guarantees your cookies won’t stick.

I never bake without them anymore. Nothing sticks to them, and I mean nothing, plus clean up is a breeze! If you don’t have them you can order them here on Amazon. Just check to make sure this size will fit your baking sheets.

Back to the recipe…in a small bowl, combine flour, baking soda, and salt. Set aside. 

In a large mixing bowl, using a mixer at high speed, beat together softened butter, granulated sugar, brown sugar and vanilla extract until fluffy and creamy, 3-4 minutes.

Good to know: Did you forget to set out the butter? No worries! You can quickly and easily soften butter in the microwave. Place a stick (in the wrapper) and microwave for 5 seconds. Turn stick a quarter turn and microwave for another 5 seconds. Continue turning butter to each side and heating in 5 second increments until butter is nice and soft but not runny. It takes a total of 20 seconds in my microwave. Your time may vary depending on the wattage of your microwave.

Add the eggs, one at a time, beating well after adding each one.

PRO TIP: Beat until batter doubles in volume and turns a lighter color. This will ensure you get light, soft and chewy cookies.

Lower the mixer’s speed and gradually beat in the flour mixture, a little at a time. Beat for 1-2 minutes, scraping down the sides as needed.

On the lowest speed stir in chocolate morsels until combined. Add the chopped nuts (if using).

Cover mixing bowl with plastic wrap and chill the dough in the refrigerator for a minimum of two hours or longer; until dough is completely chilled and ice cold.

PRO TIP: Chilling the dough will result in thicker baked cookies with a soft center and crisp edges. It will prevent the dough from spreading as much while baking so you don’t end up with flat cookies.

Drop chilled dough by rounded tablespoons onto ungreased or silpat lined baking sheets.

I use this handy little gadget to make evenly sized balls of dough. 

Bake for 9 to 11 minutes or until cookies are golden brown.

PRO TIP: For perfect cookies with a soft center, take cookies out of the oven when the centers are still a bit soft. The dough will continue to bake while resting on the hot cookie sheet and firm up as they cool.

Cool cookies on baking sheet for 2 minutes.

Using a spatula, carefully (centers will be soft) remove cookies to wire racks and allow them to cool completely.

Got milk?

When you get these cookies right, they are HEAVEN! Try not to snarf them all down in one sitting with a cold glass of milk!

No judgement if you do though…LOL!

I mean, it would be nice to have a few to set out to share on a pretty cake plate for your kids, right? 

ENJOY!

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