Nestle Toll House Cookies by Weight

Nestle Toll House are the OG of chocolate chip cookies. I grew up with them and every other chocolate chip cookie wishes it could be this one. There I said it.

I make these cookies a few times a year. Recently, I started baking only by weight. If you haven’t tried this yet, get yourself a cheap kitchen scale and give it a go. Measuring out ingredients by weight in grams is the simplest way to get your baking right.

Stash this recipe into ClipDish and go bake up a batch.

Ingredients

• 280 g all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 226 g butter, softened
• 150 g granulated sugar
• 165 g packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 340 g NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 125 g chopped nuts (optional; if omitted, add 8 to 16 g of all-purpose flour)

Instructions

Step 1: Softening the Butter

• Prepare the butter: Remove the butter from the refrigerator and cut it into small pieces. Let it sit at room temperature to soften. This typically takes about 30 to 60 minutes, depending on the ambient temperature. The ideal softness should be such that the butter can be easily pressed with a finger but still hold its shape.

Step 2: Preheating the Oven

• Preheat your oven to 375°F (190°C). By the time the oven is heated, your butter should be ready to use.

Step 3: Mixing the Ingredients

1. Prepare your dry ingredients: In a small bowl, sift together the flour, baking soda, and salt. Set aside.
2. Cream the sugars: In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract using an electric mixer on medium speed until the mixture is creamy and well-blended.
3. Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth batter.
4. Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed just until the flour is mixed in, avoiding overmixing.
5. Fold in extras: Stir in chocolate morsels and nuts (if using) with a spatula until evenly distributed.
6. Prepare to bake: Using a rounded tablespoon, drop the cookie dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.

Step 4: Baking and Cooling

1. Bake the cookies: Place the baking sheets in the preheated oven and bake for 9 to 11 minutes, or until the cookies are golden brown around the edges.
2. Cool on baking sheets: Allow the cookies to cool on the baking sheets for 2 minutes. This step helps them set and makes them easier to move without breaking.
3. Transfer to wire racks: Carefully remove the cookies from the baking sheets with a spatula and place them on wire racks to cool completely.