1-First Step: Prep Your Dry Ingredients Combine 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a small bowl. Whisk well to distribute leavening evenly. This prevents dense spots in your chocolate chip cookies. For gluten-free adaptations, use a certified blend here.

2-Second Step: Cream the Wet Ingredients Beat 1 cup softened butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla extract in a large mixer bowl. Mix until creamy, about 2 minutes. Add 2 large eggs one at a time, beating well after each. Room-temperature eggs blend smoothly. Vegan tip: Flax eggs work perfectly at this stage.

3-Third Step: Combine Wet and Dry Mixtures Gradually beat in the flour mixture on low speed. Stop once just combined to avoid tough cookies. Stir in 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels and 1 cup chopped nuts if using. The dough should be thick and scoopable. For low-calorie versions, add chips sparingly.

4-Fourth Step: Chill the Dough (Optional but Recommended) Cover and chill dough for 30 minutes. This step, shared in the original recipe notes, controls spreading for thicker nestle cookies. Skip if short on time, but expect flatter results.

5-Fifth Step: Scoop and Bake Drop rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart. Bake at 375°F for 9 to 11 minutes until golden brown. Centers may look underbaked for chewy texture. Cool on sheets 2 minutes, then move to wire racks. Line sheets with parchment for easy cleanup and even baking.

6-Final Step: Cool and Serve Let cookies cool completely for best flavor. Pair with milk or ice cream. Store extras properly to enjoy later. This nestle toll house chocolate chip cookie recipe shines warm or room temp.