Nestle Toll House Chocolate Chip Cookies
If you’re an American and you wanted to learn to bake, most likely one of your first attempts was the original Nestle Toll House Chocolate Chip Cookies recipe on the back of the package of chocolate chips. There have been a ton of other recipes that have been inspired by this classic, and plenty of pounds have been added to those of us who have indulged.
These cookies happen to be worth the calories. I gave a sweet college girl a ride to work the other day and to thank me, she gave me a stack of cookies. They were hot out of the oven and I asked Avery for the recipe. She told me it was just the one on the back of the Nestle chocolate chips bag, and I have been wanting more ever since.
So I baked some! I followed the recipe exactly, including the size recommendation for the cookie scoop, just 1 tablespoon, or my small Pampered Chef stainless scoop. I usually use the medium, but wanted to make them just like the recipe said.
Avery used 1 half cup shortening instead of using the two sticks of butter. I almost went that route, but since I had already let both sticks of butter come to room temperature and didn’t want to bother with measuring, I stuck with the all butter recommendation and then when I got to the nuts, I had to go big or go home, and amped up the Texas pecans from 1 cup to an extra half cup. My mom is always wanting me to make her some chocolate chip cookies with double pecans and no chocolate chips.
Here’s the recipe, in case you might be like me and dump the chocolate chips into a Tupperware container and throw the bag away.
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cups granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
PREHEAT oven to 375 degrees F.
COMBINE flour, baking soda, 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 uncreased baking sheets. (I use Silpat-lined perforated baking sheets.)
BAKE for 9-11 minutes or until golden brown. (I bake mine for 7 minutes.) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
MAKES about 5 dozen cookies. Calories: 70 each.
Thank you, Avery, for reminding me how perfect these cookies are.