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Best Chocolate Chip Cookies

Best Chocolate Chip Cookies (NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES) are delicious, soft and chewy on the inside and slightly crisp on the edges. These are hands down one of the best chocolate chip cookies I have ever had. 
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Course: Dessert, Snack
Cuisine: American
Keyword: best chocolate chip cookies, best chocolate chip cookies recipe, chewy chocolate chip cookies, chocolate chip cookies, dark chocolate chip cookies recipe, nestle toll house chocolate chip cookies, nestle toll house dark chocolate chip, thick and chewy chocolate chip cookies
Servings: 5 dozens
Author: ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2sticks) butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts optional

Instructions

  • 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: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

SLICE AND BAKE COOKIE VARIATION:

  • PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. 

Notes

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.