(Awfully Similar to Nestle) Tollhouse Cookies.

Remember that episode of Friends where Phoebe talks about her grandmother’s famous cookies? She said the recipe came from a distant French relative named Nestlé Toulouse.

I think Phoebe and I might be cousins.

Chocolate chips from the Engagement-A-Versary celebration

Nestle Tollhouse cookies are a go-to for me. When I was in high school, I started baking them with my mom, and I’m positive I’ve made the recipe 1000 times since. I could whip up a batch of these cookies in my sleep.

But we all know I can’t leave well enough alone. I’ve tinkered with the classic, giving it a cinnamon-y signature and a bit of extra flour for texture that works better without nuts. Here’s is my version, with the changes highlighted in red. 

Britt’s (Awfully Similar to Nestle) Tollhouse Cookies.

2 ¼ cups + 2 tablespoons all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

(Combine these dry ingredient with a whisk in a small bowl)

1 cup (2 sticks) butter, melted

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tablespoon high quality vanilla extract

(Beat in a large bowl until creamy)

Add 2 large eggs, one at a time.

Slowly beat in flour mixture.

Stir in 1 ½ cups semisweet chocolate chips, but no nuts

Now here’s where I get more specific than my friends at Nestle. They say to just drop the cookies onto the sheet with a spoon, bake at 375 degrees and you’re done. And you could be…if you want runny cookies. But you want perfection, yes? Here are my tips for getting the very best cookies.

*Refrigerate dough until it’s firm. Otherwise, it’s a sticky mess when you try to handle it. Try not to eat copious amounts of the dough. This will be hard.

*Use a ½ tablespoon to form evenly sized balls. Roll them with your hands, place on a baking sheet and freeze. This gets the butter extra cold, so it doesn’t run in the oven.

*Place frozen balls on a cookie sheet covered with parchment paper. Parchment paper mean no sticking and you can get the cookies off the baking sheet in a hurry. I’ve found that no more than 12 fit on a tray, unless you don’t mind a cookie collision in the oven.

*Bake for 8 -10 minutes or until light brown. I usually turn my pan about 7 minutes in so that the cookies are evenly baked. (My oven stinks, so this step may be unnecessary for you)

*Slide the parchment paper off the cookie sheet so they don’t continue to brown.

*If you have leftover dough, leave them in the freezer and pull it out on a whim!

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7 thoughts on “(Awfully Similar to Nestle) Tollhouse Cookies.

  1. Great riff on a much loved classic. And we can ALL use a reminder about proper pre-baking chilling, in this case freezing. We need a global movement to end flattened cookies!
    Wonderful photo of the cookies on the heart plate too. Very sweet.

  2. I’m in on your “no flat cookies” movement! They taste the same, but the mouthfeel is just off. I’m a weirdo for texture.

    And TY on the plate. I think that’s an ancient Valentine’s purchase from Hobby Lobby. The place is mostly junk, but they do have fun seasonal stuff. And love is all year long, right? :)

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