Have you seen that FRIENDS episode where Monica has a goal to be the mom with the best chocolate chip cookie recipe? The delicious recipe she ends up using from Pheobe’s grandma is the Nestle Toll House cookie recipe. She tries a million different variations and finally ends up on that one!
Well, call me crazy, but I’ve always had the same goal of being the mom with the best tasting chocolate chip cookies that everyone in the neighborhood wanted! I know it’s silly, but I’m determined.
With that goal in mind, I’ve tried hundreds of cookie recipes from a bunch of different places searching for the perfectly gooey, still crispy on the outside, melt in your mouth cookie.
Well I am here today to tell you that I. HAVE. FOUND. IT. And guess what? Monica was RIGHT! All along the best chocolate chip cookie recipe has been and will always be, the Nestle Toll House Cookie recipe!
I’ve tweaked a few things here and there, but if you follow these directions exactly, I promise you will have perfect chocolate chip cookies.
Ingredients for NESTLE Toll house Chocolate chip Cookies
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup chopped nuts (optional)
Bakers Notes for Toll house Copycat cookies
I typically make this in my Kitchen Aid Mixer. Start with your wet ingredients, and then fold in your dry. Just be sure not to over mix your dough.
In my opinion, these are best slightly underbaked. I’ve included the baking time for fully baked cookies, but if you like them a little gooey, cut off two minutes from your baking time and then check them. You’ll want your edges to be a little golden so you still get that crispy finish.
Chocolate chips can make or break the result of this recipe! We highly recommend using Guittard Milk Chocolate Baking Chips for these cookies. They are delicious! Obviously Nestle Toll House Chocolate Chips taste great in these cookies as well!
I recommend using parchment paper when baking these! Saves you from having to scrub your pans AND it’s much easier to remove your cookies when you can just slide them off.
In the photo below, you might notice we used foil. Totally an option if you like your bottoms to be a little bit more crispy. Reduce your cook time by about 2 minutes and then watch them to make sure they cook well enough in the center. The foil cooks the bottoms much faster than parchment paper or the pan.
This dough can be used for a variety of cookies! Chocolate chip is delicious, but we’ve used them for M&M, white chocolate chip, and butterscotch chip as well. So yummy!
Related recipe: Want a chewier cookie? Try our Chewy Chocolate Chip Cookie Recipe.
More Cookie Recipes on six Sisters’ STuff:
- Banana Chocolate Chip Cookies
- Sprinkle Sugar Cookies
- Brownie Mix Cookies
- M&M Oatmeal Cookie Bars
- Disneyland Snickerdoodle Cookies
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