- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks, 1/2 pound) butter, softened
- 3/4 cup granulated [white] sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
- 1 cup of finely chopped pecans
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in nuts and then morsels. Drop by “ice cream scoop-full” onto ungreased baking sheets.
BAKE for 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
These look yummy! Do they come out crispy or soft?
They turn out really soft and huge. Seriously, the perfect cookie. Do try.
I used this recipe and the cookies turned out great; however, I didn’t make them huge, and I didn’t use pecans. Soft and friendly.
I recommend cooking them on a non-greased parchment paper lined baking sheet.
These cookies are amazing. My family simply adores them! Thank you so
much 😛
About 10 minutes after the batch was out on the table they were gone 😛
I had to improvise however, because you don’t mention what type of brown sugar or if its salted butter or not.
I went with light brown and salted butter. Was good 😀
thank you again!
– John
Instead of using sugar, can agave syrup be used in this recipe?
Jeannie – I have never baked with agave syrup, but my gut answer is no. Agave is sweeter than sugar and only comes in liquid form. I think you’d have to tweak the recipe quite a bit to achieve the same delicious end product. I encourage you to make the recipe as is. The extra calories are well worth it!
Hi Cathy!
This is Diana, John forwarded me your food blog. It was great meeting you & Vernon last night @ Coolhaus. Maybe next time you’ll get to try their ice cream!(Although I do believe Diddy Reece is a tad bit better) Your site has great food reviews & pictures! I am going to try this cookie recipes one day. If you are ever in SF, try Anthony’s cookies – they are absolutely wonderful. Maybe we’ll see you around Pasadena or you guys can come out to John’s local hiking events. Look forward to your blogs!
Hate to be a party pooper but this is the classic Toll House cookir recipe, except for the temperature.
I’d love to make these, but I really dislike the flavor of butter. Would the cookies turn out if I used margarine instead?
I don’t know who Wes is, but this is the EXACT same recipe as the very published Original Nestle Tollhouse Cookies recipe (http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx).
Try browning half of the butter, it makes a huge huge huge difference.
This is the 4th recipe my wife and I made from this website and so far we’ve enjoyed all of them. Winning (I know Charlie Sheen is so yesterday but I couldn’t resist)!!! We left some of the cookies in the oven for about 2 more minutes to get hard cookies rather than soft ones. Either way the cookies were delicious.