The Original Toll House Chocolate Chip Cookies Recipe, this famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk; these are definitely the best cookies I ever made. Semi-sweet chocolate cookies are great and these dark chocolate ones are even better. I love to serve these to people who don’t know such a chip is even available, they are so pleased. Just try this nestle toll house choc chip cookie recipe and you’ll see that even kids want more and more.
- The Original toll house chocolate chip cookie dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
- Original toll house 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.
- Original toll house 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 degrees 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.
- 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.
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