Easy nestle chocolate chip cookies recipe

Bake up classic nestle chocolate chip cookies with our easy recipe! These soft, chewy cookies are loaded with chocolate chips and perfect for any occasion. Enjoy homemade goodness with every bite—your favorite cookie recipe awaits!

nestle chocolate chip cookies (recipe below)

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 1 cup chopped nuts (optional)

Make It: nestle chocolate chip cookies

Step 1:
Preheat the oven to 375°F (190°C).

Step 2:
In a small bowl, mix together the flour, baking soda, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture. Stir in the chocolate morsels and nuts (if using). Drop rounded tablespoons of dough onto ungreased baking sheets.

Step 3:
Bake for 9 to 11 minutes, or until the cookies are golden brown. Allow to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Pan Cookie Variation:
Grease a 15 x 10-inch jelly-roll pan. Prepare the dough as directed above and spread it evenly into the pan. Bake for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack. This variation makes about 4 dozen bars.

Slice and Bake Cookie Variation:
Prepare the dough as directed above. Divide the dough in half, wrap each portion in waxed paper, and refrigerate for 1 hour until firm. Shape each half into a 15-inch log and wrap in waxed paper. Refrigerate for an additional 30 minutes. Preheat the oven to 375°F (190°C). Slice the dough into 1/2-inch thick slices, place on ungreased baking sheets, and bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. This method makes about 5 dozen cookies. The logs may be stored in the refrigerator for up to 1 week or frozen for up to 8 weeks.

For High Altitude Baking (5,200 feet):
Increase the flour to 2 1/2 cups and add 2 teaspoons of water with the flour. Reduce both the granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes at 375°F (190°C).

20 Tips for Perfect nestle chocolate chip cookies

1. Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing.
2. Measure Flour Correctly: Spoon flour into measuring cups and level with a knife to avoid adding too much.
3. Chill Dough: Refrigerate the dough for at least 30 minutes to prevent spreading.
4. Use a Cookie Scoop: For evenly sized cookies, use a cookie scoop or tablespoon.
5. Avoid Overmixing: Mix the dough just until combined to keep cookies tender.
6. Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature.
7. Use Parchment Paper: Line baking sheets with parchment paper for easy removal and even baking.
8. Space Cookies Properly: Place cookies 2 inches apart to allow for spreading.
9. Rotate Baking Sheets: Rotate sheets halfway through baking for even browning.
10. Use Quality Chocolate Chips: High-quality chocolate chips enhance the flavor.
11. Add a Pinch of Sea Salt: Sprinkle a tiny bit of sea salt on top of each cookie before baking for extra flavor.
12. Use Unsalted Butter: Control the salt content by using unsalted butter and adding your own salt.
13. Monitor Baking Time: Check cookies a minute or two before the recommended time to avoid overbaking.
14. Cool on Wire Racks: Allow cookies to cool on wire racks to prevent them from becoming soggy.
15. Adjust for Altitude: Increase flour and reduce sugars for high-altitude baking as needed.
16. Experiment with Add-Ins: Try different mix-ins like dried fruit or toffee bits for variety.
17. Use an Ice Cream Scoop for Uniform Size: An ice cream scoop helps make cookies uniform in size.
18. Preheat the Oven Thoroughly: Ensure the oven is fully preheated before baking for consistent results.
19. Test Dough Consistency: If dough is too soft, chill it a bit longer before baking.
20. Store Properly: Store cookies in an airtight container to maintain freshness.

20 Chef Tips for Perfect nestle chocolate chip cookies

1. Cream Butter and Sugars Thoroughly: Creaming the butter and sugars until light and fluffy ensures a better texture.
2. Separate Wet and Dry Ingredients: Mix wet and dry ingredients separately before combining to ensure even distribution.
3. Use a Silpat Mat: A Silpat mat provides a non-stick surface for baking and helps achieve an even bake.
4. Add an Extra Egg Yolk: For richer cookies, add an extra egg yolk to the dough.
5. Adjust for Dough Consistency: If dough is too dry, add a tablespoon of milk; if too wet, add a little flour.
6. Use Different Types of Chocolate: Mix milk, semi-sweet, and dark chocolate chips for complex flavors.
7. Check Dough Temperature: Dough that’s too warm will spread too much; chill if needed.
8. Use a Scale for Accuracy: Weighing ingredients can provide more precise measurements.
9. Incorporate Flavored Extracts: Experiment with almond or coffee extracts for unique flavors.
10. Don’t Overbake: Cookies should be slightly soft in the center when taken out of the oven.
11. Bake in Batches: Bake one tray at a time to ensure even baking and avoid overcrowding the oven.
12. Rest the Dough: Letting dough rest for a few hours or overnight can enhance flavor and texture.
13. Use Cold Baking Sheets: Start with cool baking sheets to prevent spreading.
14. Mix in Some Browned Butter: For a deeper flavor, try browning the butter before adding it to the dough.
15. Add Textures: Incorporate crushed pretzels or potato chips for added texture and flavor contrast.
16. Test a Small Batch: Bake a few cookies first to check the texture and adjust as needed.
17. Use Different Sugar Ratios: Adjust the ratio of granulated to brown sugar for varying textures.
18. Apply a Light Egg Wash: Brush the cookies with a light egg wash before baking for a shinier finish.
19. Keep an Eye on the Edges: The cookies are done when the edges are golden brown, even if the center looks a bit soft.
20. Store in a Cookie Jar: A cookie jar helps keep cookies fresh and maintains their texture.

These tips and advice should help you achieve perfectly baked Nestlé chocolate chip cookies every time!

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nestle chocolate chip cookies

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Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups 11.5-ounce package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
• 1 cup chopped nuts optional

Instructions

 

• Preheat the oven to 375°F (190°C).
• Step 2:
• In a small bowl, mix together the flour, baking soda, and salt. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Gradually mix in the flour mixture. Stir in the chocolate morsels and nuts (if using). Drop rounded tablespoons of dough onto ungreased baking sheets.
• Step 3:
• Bake for 9 to 11 minutes, or until the cookies are golden brown. Allow to cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
• Pan Cookie Variation:
• Grease a 15 x 10-inch jelly-roll pan. Prepare the dough as directed above and spread it evenly into the pan. Bake for 20 to 25 minutes or until golden brown. Cool in the pan on a wire rack. This variation makes about 4 dozen bars.
• Slice and Bake Cookie Variation:
• Prepare the dough as directed above. Divide the dough in half, wrap each portion in waxed paper, and refrigerate for 1 hour until firm. Shape each half into a 15-inch log and wrap in waxed paper. Refrigerate for an additional 30 minutes. Preheat the oven to 375°F (190°C). Slice the dough into 1/2-inch thick slices, place on ungreased baking sheets, and bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. This method makes about 5 dozen cookies. The logs may be stored in the refrigerator for up to 1 week or frozen for up to 8 weeks.
• For High Altitude Baking (5,200 feet):
• Increase the flour to 2 1/2 cups and add 2 teaspoons of water with the flour. Reduce both the granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes at 375°F (190°C).

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