Toll House Chocolate Chip Cookies Recipe

Can you eat just one? I know I can't! I'd surely lose that bet!

Who can resist the smell of freshly baked cookies? And for us chocolaholics (at least this one!), there is nothing like the original Nestlé’s Toll House Chocolate Chip Cookie – right out of the oven – soft, gooey and perfect with a cold glass of milk.

I’ve tried baking these cookies with “store brand” chocolate chips, Ghirardelli chips, organic chips, and who knows what else…but I keep coming back to the original Nestlé’s Toll House Chocolate Chips. Their flavor, texture – the whole experience – is classic.

Now I also like nuts – walnuts or pecans, depending on my mood. Walnuts offer a sultry, comfy undertone that is reminiscent of my childhood, while pecans are rich and sweet – and a must when I am baking these cookies in Texas! By the way, I don’t limit the nuts to just the 1 cup suggested in the recipe. They deserve equal billing! So I use a full TWO cups of nuts to balance with the 2 cups of chocolate chips.

I tend to under cook my cookies a little, too, so they are soft when cooled. Then I place them in large plastic bags to keep them soft. I keep them on the kitchen counter cause I prefer mine at room temperature. And trust me – they don’t last long enough to go bad at room temp! (Can we say cookies for breakfast, lunch and dinner?) For those who are more disciplined than yours truly, then box or bag them and keep them in the refrigerator.

PLUS I have a low-sugar ingredient substitution at the bottom of the recipe with nutritional information – using Suzanne Somers’ Somersweet® Baking Blend instead of the sugar and brown sugar – which I promise you make these cookies truly almost as good as the original – with similar taste, texture and volume – and as you can see, I am very picky about my chocolate chip cookies! I use this substitution because I am on a low-sugar diet – and this helps me keep my sanity when I have to have my chocolate chip cookies – without the “sugar rush”, crash, headache, or guilt. Talking about having your “cookie” and eating it, too – and staying low sugar! YAY!

Original Nestlé’s Toll House Chocolate Chip Cookies

Makes 60 cookies

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
• 1 cup chopped nuts

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 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.

* 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.

Nutritional Analysis Per Cookie: 108 Calories; 6g Fat (49.9% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 61mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

Low Sugar Variation: Substitute 1 1/2 cups of Suzanne Somers’ SomerSweet® Baking Blend for both the granulated sugar and brown sugar.

Low Sugar Nutritional Analysis Per Cookie: 88 Calories; 6g Fat (50.6% calories from fat); 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 60mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

It looks like sugar, tastes like sugar, bakes like sugar, and even measures cup for cup like sugar! All Natural SomerSweet® is perfect to sweeten coffee or tea, and to replace sugar in all of your favorite recipes. Made from a blend of 100% natural sweeteners, including chicory fiber, it’s a product you can feel good about using. With a clean, sweet taste, this low glycemic sweetener is perfect for anyone interested in the health benefits of a diet low in sugar. Sweet. Naturally. SomerSweet®.

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