Neslé Toulouse – Chocolate Chip Cookies

If you asked me what my favourite TV sitcom is, I would have to say it is The One With Six People. I recently re-watched the entire 10 seasons of F.R.I.E.N.D.S and still loved it more than ever! I must confess that a little part of me died after finishing the last episode 😦

On the 3rd Episode of the 7th Season, Monica wanted Phobe’s grandmother’s chocolate chip cookies recipe. Unfortunately Phoebe had lost that recipe due to a fire in her house. They both spent two entire day trying to replicate the exact recipe based on an old frozen cookie albeit to no success. This was when Phoebe mentioned that her grandmother’s grandmother, Neslé Toulouse, might still have it on hand. Obviously, Monica was thrown into rage, realizing that it was the readily available recipe on the back of every Nestlé Toll House’s chocolate morsels package.

So just to save you from all the trouble trying to figure out the BEST Chocolate Chip Cookies recipe, here it is! Courtesy of Google! 🙂

Original Chocolate Chip Cookies

Nestlé ® Toll House ®


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened (I replaced with 1/2 cup butter and 1/2 cup margarine)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (I omitted)

Original Nestle Toll House Chocolate Chip Cookies

I decided to also make a white chocolate chip cookie variation from Nestlé ® Toll House ®

White Chocolate Chip Cookies

Nestlé ® Toll House ®


  • 2 1/4 cups all-purpose flour
  • 2/3 cup
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter and 1/2 cup margarine, softened
  • 3/4 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
The directions for both are the same. The only exception is the addition of cocoa powder for the white chocolate chip cookies


  1. Preheat oven to 375° F.
  2. Combine flour, (cocoa powder for white chocolate chip variation), baking soda and salt in small bowl. Beat butter, margarine, 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 morsels and nuts.
  3. Roll into balls and refrigerate overnight (or longer). This will help the cookie maintain a BIG FAT shape. Not refrigerating will cause the cookies to turn out flat and thin.
  4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  Remove the cookies after 15 minutes maximum. Even though they may appear soft and undercooked, the cookies will start to harden after a few minutes. Do not overbake or you will get hard crunchy cookies! Slightly underbaking will produce chewy and soft cookies! OM NOM NOM

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

These were quite fantastic!! I brought them to my friend’s birthday party and everyone who tried them seemed to love them! I brought the dough over and baked them on the spot as I wanted to fill her loft with the aroma of chocolate chip cookies. Nothing beats fresh cookies right…???

WRONG… Nothing beats baking in an oven that you know best. It was my first time using her oven and I definitely overbaked the cookies. They didn’t seem to brown and appeared quite soft on top. It was only when I removed them that I realized her oven’s heat source came from below!! Thus, the batches made at her house were slightly burnt. Not as fat and chewy as I wanted them to be. Nevertheless, everyone still seemed to love them! My personal preference was towards the milk chocolate chip cookies.. yumm!