An Oldie, but a Goodie!

Today I took it back old school and baked up some original Toll House cookies. Yum! I use all sorts of variations when I bake cookies. I rarely make it back to the good ol’ original. 
Last week, I baked Bisquick’s version of chocolate chip cookies, and I couldn’t remember why I never made the total scratch-made recipe anymore (I told you I was in love with Bisquick). After a little while, I remembered that it made a TON of cookies. I never need or want that many cookies at once. A little while later, I remembered that when Annie & I used to make the Toll House recipe, we doubled it; thus, the too-many-cookies-mystery was solved! 

After I went to the grocery store today, I decided I wanted some cookies. Instead of using the Bisquick recipe I usually have on stand-by for a quick afternoon pick-me-up, I opted for the Toll House recipe. I decided to make only half the recipe just because otherwise I’ll eat them all (or the cookie dough, anyway). Here’s the full recipe; feel free to half it, double it, or otherwise multiply or divide it! 

Nestle Toll House Cookie Recipe
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
1 cup chopped nuts (I don’t add nuts to mine.)
  • 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.  
There you have it! Yum to the nth degree! 
Plus, I got a sweet new baking sheet at Target today for 50% off! It’s so stinkin’ cute–lime green! I love it when they get good bakeware in holiday colors so it goes on sale the next day! I got my bundt pan that way, too! 


  1. I think you should have made these while I was there so we could have eaten some cookies and some dough! I think waiting til I was gone to make them was not the best idea! Also just a note about this recipe…this is the recipe that is currently on the chocolate chip package. Years ago on the package you used the same measurement of Crisco instead of butter. The difference is with Crisco the cookies are harder/chrispy. With butter the cookies are softer/chewy. Personally my favorite is with Crisco…however, I'll eat the dough anyway you make it, eggs or not! xoxo Mom/Annie

  2. Lisa, I just eat it–eggs and all! That's why I only made half a batch!

    Mom, when we used to make them with Crisco, they were puffy and tall. I made them with butter so they're flat and chewy. It's always been the recipe on the bag…

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