So, hear us out: Yes, we all have our favorite cookie recipes passed down from great-grandmothers, but have you ever been curious about the recipe on the back of your favorite Nestle Toll House chocolate chips?

Nestle was originally founded by Henri Nestlé and started out as a small business in 1867. Arguably, Henri forefronted the creation of Nestle’s brand identity. He used his family crest as Nestle’s iconic trademark logo. The crest featured baby birds being fed in a nest. Nestle’s brand logo has since been updated but still resembles the original design.

As for their bags of chocolate chips, we decided to brave that mysterious recipe and see if there was hype behind it. If, like many others, you’ve found yourself living under a rock and didn’t even notice the small wording on the back of your favorite chocolate chip bag, then you are in the right place. But first, we bring you Nestle’s Toll House cookie recipe.

Nestles Toll House Cookie Recipe Chocolate Chip:

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 sticks (1 cup) of unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 3/4 cups Nestlé Toll House semi-sweet chocolate chips
• Optional: 1 cup chopped nuts (such as walnuts or pecans)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the flour, baking soda, and salt. Set this dry mixture aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually blend the dry mixture (flour, baking soda, and salt) into the wet mixture (butter, sugars, and eggs).
6. Stir in the Nestlé Toll House semi-sweet chocolate chips and the optional chopped nuts if you choose to include them.
7. Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
8. Bake in the preheated oven for 9 to 11 minutes or until the cookies are golden brown. Keep an eye on them as baking times may vary based on your specific oven.
9. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

At first glance, the recipe is pretty standard compared to most cookie recipes. However, we did notice the addition of nuts. What’s even more intriguing is that they don’t specify a particular nut to use, leaving us with a difficult decision. With a multitude of nut variations like pistachios, hazelnuts, cashews, or even acorns, we must admit the options are endless. But a decision was made: walnuts. For this recipe, we made half of the dough without any nuts, only the addition of chocolate chips, and the other half with our beloved walnuts. Why we chose walnuts is beyond us, but it just felt right, or maybe it was the only nut on hand.

Furthermore, its recipe notes nothing about chilling the dough, which was like a knife to our cookie-baking hearts. We decided to follow the recipe and skip this important step and threw a measly scoop (its exact measurements about a tablespoon of cookie dough) into the oven. Yeilding results that were just as suspected. The cookie came out a bit thin and slightly crackly but still tasty. We further disregarded their no-chill instructions, scooped the rest, and let them nap in the fridge overnight.

After the dough took a nap in the fridge, it was time for the part we had been waiting for – the bake. Glancing at the bag for the umpteenth time, I noticed that the oven temperature is listed at 375°F, not the usual 350°F we are used to. We decided to challenge the bag’s knowledge once more and try out the 350°F first. The first half came out okay but took 15 minutes to bake versus the standard 11 minutes on its bag. Now for the 375°F, it came out perfect. The cookies had a warm gooey center with those crispy edges we love on the outside. The addition of the nuts added a delightful crunch to our traditional chocolate chip cookie ways. We have to admit, Nestle definitely got their wacky recipe right. Although it isn’t our grandma’s brown butter chocolate chip cookie recipe, it still isn’t half bad.

If you choose to follow the Nestle Toll House Recipe Chocolate Chip:

My takeaway from Nestle’s recipe is that if you decide to go for the classic recipe printed on the back of the bag, it’s advisable not to follow it word for word. Instead, try these additions:

Refrigerate your dough. This is essential for achieving the desired cookie texture and consistency. Initially, I overlooked this step, which led to thinner cookies than expected, much to my chagrin. However, undeterred, I disregarded the “no-chill” directive and allowed the remaining dough to rest in the refrigerator overnight, ultimately contributing to an improved baking experience.

Consider making larger cookies. By using double the amount of dough compared to the recommended tablespoon-sized portions. This approach allows the cookies to develop a delicate interior while forming a delightful crunch on the outside. Smaller cookies, unfortunately, don’t provide the same textural experience.

Lastly, you might contemplate upgrading your choice of chocolate chips or even browning your butter. While this suggestion may seem unconventional, opting for Guittard’s morsels or even dark chocolate chips can impart a richer flavor to your cookies. Overall, we rate this recipe 7/10, reflecting the potential for enhancement and personalization. Noting that this recipe is a good beginner cookie recipe.

@live.loaf.love

I tested out @Nestlé Tollhouse chocolate chip cookie recipe on the back of the bag, so you didn’t have to. Should I do an honest review on my blog? Bag Recipe: 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 large eggs 2 cups semi-sweet chocolate chips Instructions: Preheat your oven to 375°F (190°C). In a small bowl, combine the flour and baking soda. Set it aside. In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract until the mixture is creamy. Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture to the wet ingredients, mixing until everything is well combined. Stir in the chocolate chips. Drop rounded tablespoons of cookie dough onto ungreased baking sheets. You can use parchment paper if you prefer. Bake in the preheated oven for 9 to 11 minutes or until the cookies are golden brown. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. #chocolatechipcookies #recipe #cookie #easychocolatechipcookies #nestle

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