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Nestle Toll House Cookie Recipe by Weight
Learn how to make Toll House Chocolate Chip Cookies using a kitchen scale. This option is great for expats and guarantees ingredient accuracy.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Dough Refrigeration Time
12
hours
hrs
Total Time
12
hours
hrs
25
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
60
cookies
Calories:
101
kcal
Author:
Daryl and Mindi Hirsch
Ingredients
310
grams
all-purpose flour
227
grams
salted butter
(softened)
150
grams
granulated sugar
164
grams
dark brown sugar
6
grams
baking soda
4
grams
salt
5
grams
vanilla extract
2
eggs
(Large in the US or M/L in Europe)
340
grams
semi-sweet chocolate chips
Equipment
Food Scale
Half Sheet Baking Pan and Nonstick Cooling Rack
Hand Mixer
Measuring Spoons
Parchment Paper
Silicone Spatula
Stainless Steel Mixing Bowls
Instructions
Combine flour, baking soda and salt in a small mixing bowl.
Beat butter, granulated sugar, brown sugar & vanilla extract in a larger mixing bowl.
Add the eggs and continue beating.
Gradually add the flour mixture and continue beating until it's fully integrated.
Add chocolate chip morsels and stir into the batter.
Refrigerate the dough overnight.
Preheat your convection oven to 325°F / 165°C or your conventional oven to 350°F / 175°C.
Use a tablespoon to drop the batter on to an ungreased cookie sheet.
Bake for 8 to 12 minutes or until cookies are golden brown in color.
Cool cookie sheet for 2 minutes and transfer to a wire rack to fully cool.
Pro Tips
Don't over mix your dough and always mix it in a cool space.
Refrigerate the dough for at least 12 hours to achieve the best results.
Keep your eye on the cookies while baking so that they brown to your preference.
Estimated Nutrition
Calories:
101
kcal
|
Carbohydrates:
12
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
14
mg
|
Sodium:
81
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
105
IU
|
Calcium:
8
mg
|
Iron:
1
mg
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