Chocolate Chip Cookies: A Toll House® adaptation

Chocolate chip cookies are my weakness.

These are crunchy on the outside and soft and chewy in the centre. The dough’s salted notes highlight the slight bitterness of the semi-sweet chocolate morsels. Happiness in a cookie (or 40)!

I first learned about this recipe through Friends, my favourite TV show ever. Phoebe’s grandmother is burning in hell because she lied about this being originally from her family. It was the Nestlé® Toll House® recipe.

Mrs Ruth Wakefield wrote the original recipe for her Toll House restaurant in Massachusetts, USA. Nestlé® bought the recipe from her. A version of the recipe appears on the Nestlé® Toll House® semi-sweet morsel packs.

Over the years I have introduced some tweaks to enhance some of the flavours. In addition, I follow Michael Chu’s recommendations to achieve the perfect cookie.

Below is my adaptation, I hope you like it. And, if you have any questions, let me know in the comments!

Happy baking! 🍪

My version of the Nestlé® Toll House® Chocolate Chip Cookies
Servings 40 cookies
Prep Time 1 hour 30 minutes
Cook Time 9 minutes
Resting time 3 hours
Total Time 4 hours 39 minutes


  • food blender
  • baking tray


  • 220 g salted butter room-temperature
  • 150 g golden caster sugar
  • 165 g light brown sugar
  • 5 g vanilla paste
  • 100 g eggs (2 large eggs)
  • 360 g plain flour unsifted
  • 5 g baking soda
  • 6 g salt
  • 340 g semi-sweet chocolate chips
  • 150 g chopped nuts walnuts or hazelnuts



  • Combine the flour with the salt and baking soda, set aside
  • Cream the butter until pale, with the mixer in low speed (about 20-30 min)
  • Add the combination of both types of sugar and mix well
  • Add the vanilla paste and mix until smooth
  • Mix in the eggs, one at a time, until fully incorporated
  • Spoon in the flour mixture, slowly, ensuring the flour has completely integrated into the batter before adding more
  • Take the dough off the blender and mix in the chocolate chips with a spatula
  • Incorporate the chopped nuts, if desired
  • Rest the dough on the refrigerator for at least 3 hours


  • Preheat the oven to 190º C / 170º C (fan) / 375º F
  • Line the baking tray with parchment paper, or a silicone mat
  • Scoop portions of the dough and add place them on the tray
  • Bake for minimum 8 minutes, maximum 10, per batch
  • Rest the baked cookies in the pan for 5 min
  • Transfer to a wire rack to cool completely


About the butter: 
The original recipe calls for unsalted butter, I use salted because I love how it enhances the semi-sweet chocolate flavour.
Resting the dough in the refrigerator compact the butter and delay the melting process when in the oven. This helps the cookie holding a better shape, and make it less flat.
Sizing and shaping:
You can use a tablespoon to measure the dough, another good measure is a medium ice cream scoop. Don’t worry too much about creating the perfect shape, the butter will melt and a natural shape will form by itself.
Baking temperatures and timing:
I experimented with this using the same batch of dough. With a higher temperature, you will need less time for the cookies to be ready. However, I would not advise going over 200º C / 180º C (fan) as the result will be crunchier/drier cookies rather than soft.
Save some for later:
Unless I’m baking for a big gathering, I split the dough into 250 g portions and freeze them. I shape them into long cylinders, wrap them in cling film and store them in the freezer.  I thaw them for 15-20 min before baking at the regular temperature.
Once cooked, your cookies will remain fresh for about a week as long as you keep them in a jar or container. But I’m sure you’ll eat them within days, these babies are irresistible!
Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies

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