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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 93.7
  • Total Fat: 5.0 g
  • Cholesterol: 15.4 mg
  • Sodium: 64.0 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.0 g

View full nutritional breakdown of Original Nestlé Toll House Chocolate Chip Cookies calories by ingredient
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Original Nestlé Toll House Chocolate Chip Cookies

Submitted by: NTFLOWERS


Number of Servings: 60

Ingredients

    * 2 1/4 cups all-purpose flour
    * 1 teaspoon baking soda
    * 1 teaspoon salt
    * 1 cup (2 sticks) butter, softened
    * 3/4 cup granulated sugar
    * 3/4 cup packed brown sugar
    * 1 teaspoon vanilla extract
    * 2 large eggs
    * 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

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: 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 waxed 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.

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

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Number of Servings: 60

Recipe submitted by SparkPeople user NTFLOWERS.






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