Best Way to Bake Nestle Toll House Cookies

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HELPFUL TIPS THAT WORK FOR ME: These never go wrong, but I find cookie recipes plough out dissimilar as far every bit thickness past the ingredients and temperatures you employ them at. They plow out So MUCH Ameliorate when yous utilise eggs AND butter that are at room temperature. I always increase the vanilla, and you'll notice almost all other chocolate chip recipes on here take more as well considering it tastes better! :) I also blend half chocolate fleck&half semisweet chocolate chips. Makes a huge difference in the blend of flavors! MY Underground: Add ane/viii-1/4C andes mint chips in place of some of the cc, and everyone will beg for more!! Always mitt mix recipes like this! No mixers or your cookie will be flat! My husband likes to microwave the cookies a tad & then of grade eat w/a glass of milk. At present my son copies him. :) Though this is the recipe I've turned to for years, when I tried "Best Big, Fat, Chewy Chocolate Flake Cookie" on hither & followed the advice of some reviews ...I switched. They found the hugger-mugger to the biggest, chewiest cookie with the correct mixture of sweetness!

I tried everything in the world to get these cookies to not spread. Adding actress flour made them dry, combining crisco and butter didn't help and even baking chilled dough didn't make much difference. Then...I saw an article in the Sunday paper about why I was having trouble. This recipe was developed in the 1930s and flour was milled differently back and so. If yous use a heavier bread flour and chill the dough for at to the lowest degree 24 hours you lot'll have the best cookies ever! My husband raves well-nigh my chocolate flake cookies and and so does anybody else who has them. Information technology'll be our piffling hush-hush---ssshhhh!

I've tried many chocolate chip cookie recipes (especially from this website) and my favorite is still the one on the back of the chocolate chip purse! This is the one I grew up with and the one that I dear. I do make ane modification. I employ 1/two cup butter and 1/2 loving cup butter flavored shortening to keep them puffy.

I grew upward near the Toll House in Whitman , MA and have Ruth Wakefield's original recipe. Information technology calls for butter, not shortening equally one reviewer said. This recipe is almost identical, but Mrs. Wakefield dissolved the soda in ane tsp hot h2o. Likewise, the Toll House e'er chilled the dough overnight to prevent the cookies from spreading as well much. This recipe is my favorite choc flake recipe.

Non cool. These cookies accept the worst presentation in the WORLD! SOOOOOOOOOOOOO flat!! I should have added more flour than the recipe called for. Maybe they wouldn't be then flat. The fries are elevated above the balance of the cookie. This is bad. I volition NEVER make these over again! Effort "Best Chocolate Fleck cookies" those are my all time FAVORITES! These are only not absurd.

Made these changes to recipe on the bag Added extra ane/2 tsp baking soda Added actress one/2 tsp vanilla extract Added actress 1/3 loving cup flour Used bread flour in place of all purpose flour. Bake on parchment newspaper!! Refrigerate dough overnight !!! Used an ice cream scoop to form ping pong brawl size scoops Baked at 350 for 14 minutes These were PERFECT! Crazy tall and moist. Absolutely.pic perfect! I pulled all the proficient ideas off anybody's reviews.

These cookies volition ever exist the best!! I always make mine a LITTLE unlike.. I used 1 crisco butter flavored stick, 2 cups of flour and no basics.. I cook at 350 degrees and ever preheat the oven with the cookie sheet inside so y'all start off with a warm pan!!

I take been using this recipe to brand cookies for my family and my husband'due south family for Christmas for over 10 years. Everyone loves these cookies! The only problem I ever had was the cookies used to come out flat. I eliminated this problem past making the dough the night before and leaving it in the refrigerator. I likewise recently started using parchment paper on my aluminum baking pans instead of baking spray or butter. The cookies come up out perfect at present and cleaning the pans is a snap. Since parchment newspaper comes in rolls and tends to curl upwards it can exist a little tricky getting that first batch on the paper (an extra gear up of hands is very helpful). One time the pan has been in the oven the paper flattens out and is very easy to work with.

Really expert chocolate scrap cookies- perfect with a glass of milk. I did find withal I needed to add nigh two/3 cup of flour once everything was mixed in or information technology was also glutinous. Actually good once broiled.

Flavour is ok, only I have gone dorsum and tried these year after twelvemonth thinking it just must be me, but these cookies are sooooooooo apartment one time they cool. I quite using this recipe a couple of years ago because I got tired of wasting my time and ingredients. If you like fluffy and chewy chocolate bit cookies - this is definitely Non the recipe for you. I am still in search of the perfect cc cookie recipe!

For best results air-condition the dough overnight. Our local newspaper ran a story near the recipe and said that was 1 matter the lady who invented the recipe ever did but it wasn't mentioned in the directions. When you practise refrigerate them, they come out really well.

Classic chocolate chip cookie recipe. I leave out the nuts when I make it.

I love this recipe when anyone else makes it, but when I brand it the cookies come out cake-similar and puffy rather than chewy. I take tried adding more than dark-brown carbohydrate and cutting dorsum on the white saccharide with no success.

These cookies are delicious but plough out flat if you use butter. I used Smart Rest and they keep their shape, are better for y'all and gustatory modality great. I also used egg whites instead of eggs.

I always showtime with this recipe and make the following changes...my cookies always get lots of compliments. First, apply half butter, half butter flavored crisco. Instead of nuts, I add 1/2C oats and increase the flour by ane/2C. This makes them sit down up a lot improve and adds some whole grain to them without anyone knowing!

Well-baked edges, chewy bendy middles, these are the BEST chocolate flake cookie ever! I've fabricated lots and lots of unlike recipes over the years, but these are our #i pick! Thanks for posting this winner!

Best cookie recipe EVER! I've been making it for over 30 years! If yous tend to get flat cookies w this recipe, just add together more flour. I more often than not add about 1/2 cup more. Let your butter sit at room temp but not for besides long. If your butter is likewise soft, your cookies won't be as thick and the texture changes (best to foam by hand, not with a mixer).

My 13 year sometime daughter merely made a batch of these. She asked for the milk chocolate chips instead of the semi sugariness considering she thinks the semi sweet are bitter. I have never had them with milk chocolate fries. Male child are they good. There are hardly any left.

This is a classic recipe. I have institute that the fundamental to greatly improve this recipe is to add at to the lowest degree one/2 cup more than flour (or fifty-fifty more) at the end of mixing the dough so it's really potent - before calculation the chips and basics. Sounds counter-intuitive, but adding more than flour makes for cookies that are not flat, and they stay deliciously soft and chewy over time. Agree with other reviewers: Use existent butter and real vanilla.

This is THE definitive chocolate chip recipe! Desserts are my specialty, and I've tried tons of different chocolate fleck cookie recipes, but none are quite as good as this 1. I'll never look for another recipe!

This is the best easiest recipe. Its not fussy on measurements, and the cookies come up out fantastic. Kind of cakey and soft, rather than hard or crunchy. I wanted to follow some other suggestion to use room temp butter, merely I forgot to take it out, and so I zapped it in the microwave for 15 seconds. I used the stand mixer on the slowest setting and only until things were but incorporated, and so I wouldn't over mix. I also doubled the vanilla every bit another suggested. I baked for 12 minutes, cooled for 1-2 minutes on baking sheet before moving to cooling rack. Excellent. People who accept trouble with getting flat cookies may exist over mixing the ingredients. Try mixing past paw, or using an electric mixer very sparingly.

I've never have a problem with this recipe since I started WEIGHING the dry ingredients...AP flour, sugars and basics. In that location were a lot of comments about the cookies spreading TOO much. This means yous are using TOO much butter or too much white sugar. There are sites online that show the diverse ingredient changes needed to make (ane) Cakey, (2) Soft and Chewy or (3) Thin and Crispy versions of this cookie. This Original Toll House recipe is slightly unlike from the three mentioned. This recipe has equal amounts of white and brown sugar. The final production is only every bit proficient as the ingredients you lot put into it. Make sure your Toll Business firm Morsels and basics are fresh. Thanks, All Recipes, for always giving both the Us and Metric measurements.

The recipe that comes w/butter flavored Crisco is much better - it produces a calorie-free, flaky, lumpy cookie that is beautiful and tasty. These cookies (because of all the butter) volition be flat and a little too chocolate-brown around the edges. These are edible, but they don't expect as nice as those made w/butter flavored Crisco and they don't taste as skilful either. Also - what'due south the bespeak of posting a recipe that's been printed on every purse of Nestle's fries that was ever made?

This recipe on the Nestle Toll House bag used to accept crisco, instead of butter. The crisco makes a "less flat" cookie. Give it a endeavour, you'll love 'em

I dearest these cookies! This is my go-to recipe for cookies. To make sure it doesn't become apartment, kickoff, brand sure that y'all foam the butter when the butter is room temperature. If the butter is cold, it will non cream correctly and it will leave big butter chunks in your concoction, which will melt and flatten your cookies during baking. If you notice that your batter is too sticky, put the concoction in the fridge for most fifteen minutes to firm up. The cookies will come out perfect every time.

I accept addicted memories of baking these cookies with my older sister when I was a little girl and now I'one thousand making memories with my ain kids using this same recipe. This recipe has never failed and it'southward the merely one I'll ever employ for chocolate fleck cookies.

This is a good recipe, but instead I used 1/2cup of crisco shortening and a 1/2 loving cup of butter instead of soda ,I used blistering powder and cut back on each of the sugars by 1/4 cup. bake 9-11 minutes and cool on wax paper with 4or5 sheets of newspaper underneath the wax paper.

My aunt used to brand the original Th Cookies when I was a kid in the 1930's. She used redskin peanuts. I saw the recipe and decided to give it a try. I tricked the instructions up a bit. I added the baking soda to the creamed sugar and butter and trounce until it was really flossy, then added the eggs, beat after each one, Added the flour last ,all at once and beat until the dough came together----perfect. The original recipe was formulated using the flour of the time which was mostly difficult wheat, high gluten. The terminal chirapsia using the flour of today requires more working to incorporate the liquid and develop whatever dough conditioner is in the flour. For those of you who have been getting a dry, flat and crumbly product, just beat the concoction a fleck longer.

These are a staple in my household! They never last long. I don't recall I will ever try a different chocolate chip cookie recipe. 1 thing I do take to say is that I only used to use low-cal dark-brown sugar and the cookies seemed to turn out very apartment. One mean solar day I switched to dark dark-brown sugar and they seemed to come out thicker and fix the problem. Make certain to use night brown carbohydrate so you don't come across the aforementioned problem!

The commencement time I made these I followed the recipe exactly. The cookies were a bit too flat. I increased the flour to two 1/2 cups the second fourth dimension and they came out fluffier. I likewise apply butter and eggs at room temperature. That seems to help. I like to utilize Guittard semi sweet chocolate chips to make these.

My family and I love these cookies! The only changes that i make are to use margarine in identify of butter and I heat oven to 350 and bake the cookies for 14 minutes. It makes them a little softer and not so flat.

I consistently just get 3 dozen cookies. I recall these gustation all-time when you employ salted butter. Also, I often need to add 1/2-2/3 cup of flour to the dough before making the cookies. This cookie recipe wipes the floor with all the others.

this recipe is very expert been using it for years

I've always used this recipe with a minor change. I use one-cup of ground pecans and [1 - two teaspoons] of rum

These cookies we're okay they nosotros're only really cakey. Don't think I'll brand them once again.

it took me a year to perfect this recipe and I would beloved to share how I did! My cookies practice not spread and come up out so delicious! People enquire for the recipe all the time! Starting time, exercise non pack the brown sugar. You want the white and brown saccharide to have the same amount. Information technology helps them non to spread! Adjacent, I apply crisco shortening instead of butter. Add 3 tsp of vanilla. Information technology's amazing! When you are mixing the dry ingredients in, do not over mix! Only mix until you can not run into white. Stop one time white is gone as you will be mixing the chocolate in as well! As well, I use mini chocolate chips. For some reason the regular sized always, ALWAYS cause my cookies to spread more. Last, I put my rolled cookie dough balls in the freezer for about 2 hours before baking. They bake so much improve out of the freezer! I also just bake at 350. I promise if you follow these steps you will have people begging for your recipe!!!

I made this recipe with Splenda Carbohydrate Blend (50% sugar, 50% Splenda), and SmartBalance l/50 Butter Alloy, to try to exist a scrap healthier, and they turned out groovy! I was nervous, but actually happy when they were washed.

This is my favorite chocolate chip cookie recipe. No changes needed

I fabricated these with a few changes based on other reviewers ratings...to help decrease the flatness I added 1 tsp of baking powder (along with the 1 tsp of baking soda). Also, to continue them soft, the best trick is a large package of instant vanilla pudding (I employ sugar free)and I've found that realllly keeps them soft for days...if they last that long! I just tried with one/2 butterscotch ane/ii milk chocolate, just my husband and I agreed that all chocolate chips is actually the best!! Make sure all your eggs and butter are all room temp, these turn out keen every time! :)

This is the recipe I accept Ever used when I want plain ol' chocolate flake cookies. The merely change I make is to cut dorsum the butter to three/4 cup, every bit the cookies tend to be likewise flat and crispy with a total cup of butter. The biggest difference between this recipe and other chocolate chip cookie recipes (and the matter that makes information technology then practiced IMHO) is the fact that there are equal amounts of white and brown sugar. Most other recipes call for more white saccharide than brown sugar.

omg this is my favorite chocolate chip recipe besides monster cookies, they are soft and chewy and DELICIOUS!!

This is probably my favorite cookie recipe of all fourth dimension. I usually add 1/2 cup coconut and that make them nice and soft. I likewise have iii/4 loving cup oats and grind them. They brand the cookies have a slightly chewy techture which I crave! I make them for my parents who always give me complements. I would recommend this recipe for whatever i who has never tried it. Yummmm!

Information technology is Fri night and my husband is having a gather with some old friends tomorrow and I planned to make these cookies for a care for and I am using a completely different recipe now! These cookies are cakey and crispy but in a bad style. You can barely tell they are chocolate flake cookies... Non a good cookie.

This is my favorite recipe for chocolate chip cookies. Brings dorsum memories of babyhood when a Cost Business firm cookie was such a care for.

This really is the best cookie recipe. I take used this for years and Always get rave reviews. The But matter I change almost it is that I employ a niggling more vanilla and salt so I ALWAYS arctic my dough for a few hours earlier I make the cookies. They are ever SUPER soft that way and stay soft for WEEKS. I sent some to my blood brother in the service in Iraq and he said when they arrive (two weeks later) they were STILL soft. :-)

This recipe was fast every bit like shooting fish in a barrel minus the nuts... the cookies came out bang-up, a picayune crispy on the edges and chewy in the middle. prefect.

These were a huge striking - I am virtually to bake them for the 3rd time in 1 calendar week!

Nifty recipe! I idea the dough was a tad besides loose with the initial 2 one/4 cups of flour, so I added in about another 1 cup and the cookies came out beautifully fluffy! Would recommend adding that extra flour. And nine minutes of baking time seemed to do the trick. The amount of chocolate chips was perfect though. :)

I loved the tollhouse chocolate chip cookies. I suggest baking the for ten minutes exactly because they come out soft simply harden upwardly as they absurd

The original Nestle recipe from the bag called for shortening, not butter. I always make my chocolate flake cookes with shortening. They turn out less flat. The cookie sheet makes a lot of difference. I prefer a flat aluminum sail, not the layered sheets. I made these at Thanksgiving and had some leftover cranberries. Threw them in with the chips and basics. Everyone raved over them. If yous like cranberries, effort it. My grandaughter said, "yuk" before she tried them. Afte she tried it, she said, "how come you didn't put them in all the cookies?"

This is the i grandma always fabricated! Crawly recipe! There is no mention of the blazon of nuts to utilize - we have always been fans of walnuts.

This is the all-time chocolate chip cookie ever!!! I added 2 TBS of cocoa pulverization to my recipe..and everything turned out sooo delicious! The cookie itself wasn't too overly sweet, it was just PERFECT!

Tin can't debate with a classic similar this. I always up the vanilla a tad. Using parchment paper and a cookie dough scoop are pluses.

Wasted my time and butter. Don't utilise this recipe

The best CC cookies in the WORLD! There is zip meliorate than hot out of the oven Nestle Cost House CC cookies! I love to eat these fresh out of the oven with a bowl of vanilla water ice foam! My favorite desert!

I haven't still found a cookie recipe meliorate than this! I always utilize this recipe whenever I'm in the mood for cookies. I wish they wouldn't come out so flat, but they are still yummy :)

My mom has been making these my whole life and they are my favorite cookies and definitely the easiest chocolate chip cookies I've e'er made. I typically but apply half a bag of chocolate chips and they are so proficient!

I don't know if i did something wrong, but these were Non RIGHT. something was very different than the ones my mom made for me as a kid. On another note, a really great add in is chopped up werthers chewy or soft caramels.

This is still my favorite chocolate chip cookie recipe! I don't care for the nuts and then I keep them out, all the same I volition add some more chocolate chips to make up for it. I like a picayune extra vanilla likewise. Happy baking!

I didn't have plenty chips and I didn't accept time to go to the store so I chopped up the ones I did have and they spread nicely throughout the batter. I call up I only might practice this every time from at present on because they tasted wonderful!

Definitely volition brand once more! Excellent! The ultimate chocolate fleck cookie.

I would like to specify on what blazon of flour should exist used. When Ruth graves Wakefield invented the chocolate chip cookie, she was actually in England at the time. She used a more than local flour which was loftier in protein. Flour consists of 2 proteins glutenin and gliadin, these protein like to suck h2o, but butter greases up the flour causing the cookies to be crumble and flat! Which is why if I utilise more than my local flour (Us) the cookies end up not spreading! I recommend to anyone else having this problem to either use unbleached or more of a staff of life flour! Side by side problem The cookies should be stored in the fridge overnight! In the original recipe Ruth stated how she always made the batter the night before! This is crucial! When baking the smaller the ingredient used the amend. Similar it would exist better to utilize small kernels of salt rather than big ones because big kernels will through off the balance of the cookie. Also there is more time for the enzymes in the batter to help break down sugars. The smaller the sugar the better the browning!!!! Furthermore, overnight the cookie has more fourth dimension for the proteins to soak upwardly the liquid. (excuse my grammer)

This uses ane/4 of a cup more butter and an extra egg. Cut the butter to 3/4 loving cup and down to one large egg. For some reason they say this is the toll house recipe but it's not. This will make very flat cookies where the fries end up melting out. It sucks, brand sure if y'all are using a recipe to goto the source. Look at nestles website. A i pound Hershey's dark chocolate bar broken up works well when making a big cookie.

Classic and yummy Just I have recently discovered that the real surreptitious to the best (5 star) chocolate bit cookies is to use high quality chocolate. I've actually started coarsely chunking semi-sweet bakery'south chocolate in lieu of chocolate chips. I like the large chunks that melt in your mouth and the piffling shavings that give the cookie itself a more chocolatey flavor. There are a variety of options you lot can employ, simply basically a higher quality chocolate will taste improve and melt amend than inexpensive chocolate chips.

These turned out horrible!

There is a reason that this recipe has been effectually for and then long. They are wonderful and it wouldn't be Christmas without them. They are the beginning cookie that I learned to make. I sometimes make my ain butter toffee ( two sticks Land O Lake butter, one loving cup sugar, and 1 tablespoon water. bring to 300 degrees and pour out into a parchment newspaper lined cookie sheet and permit cool) I crisis it upwards and add. The will spread a lot but I tin can never make enough and they have ever been the first cookies to go at a cookie commutation.

These cookies taste decent merely they go completely flat - will never make these once again!

These are the best. My husband loves them so much I made them as his birthday cookie!

I finally institute the surreptitious to the Toll Firm cookies not flattening..... I bake them at 350 degrees for 13-15 minutes. PERFECT!

I loved this recipe! I did not apply the nuts though. I added 1 tablespoon of milk and it was delicious! I also made information technology into a cookie block and it turned out even better than the normal cookies! Thanks for the recipe!

I've tried lots of chocolate chip cookie recipes and though I've found some expert ones nothing beats these. THE All-time!

The most tried and true chocolate chip cookie recipe ever. No other can compair. I recall it is the two sugars evenly measured.

These e'er get very fast!

We fabricated these cookies for the neighborhood kids who helped u.s.a. chop down our trees after Ike. They were delicious and a large hit; I didn't alter a affair most the recipe. We'll definitely brand these again and once again. I call back I made them a niggling larger than what the recipe called for. I had to bake them 12 minutes and didn't get nearly as many as the recipe stated, simply they were delicious.

this recipe is dandy, my husband loves these cookies that i brand them every week. i fifty-fifty started handing them out to the doormen. it is true that the cookies come out flat (my husband's preference), however they have a wonderful consistency and are very tasty.

Aye I made information technology. Have made TH cookies many times. Never used a website to do so before now. It came out no flavor. No sweetness. I triple checked ingredients I put in.

I loved it! These remind me and then much of Otis Spunkmeyer Cookies! If you make them without basics, they turn out totally fine. I cooked them for 9 minutes and they turned out soft, (just the fashion I dear them). You definitely NEED to brand them.

With all the thousands of recipes this one will always be my favorite chocolate flake cookie!

Added a little more flour and some extra fries! Perfect!!

These cookies are so good. I tried the "best chocolate chip cookie" recipe here and they turned out awful despite the four.5 star recipe. They are crispier and denser. I rested my dough for xviii hours to become better flavor and used more white carbohydrate for a crispier and more spread out cookie. love these.

I love this recipe! I commonly make a double batch when sharing with others. My single batch also makes 60 cookies, though my double can only accomplish 100-110. I similar to line the cookie sheet with parchment paper (Reynold'south precut cookie sail liners) to prevent the underside from getting scorched, (also, I usually ready the temp at 360-370° instead of 375°. I find that a piddling undone cookie is better). I dump the cookies 5 down, half-dozen across on the sheets (using the pre-folded lines for guidance) and so that 30 cookies can be fabricated on a sheet. I like to employ light brown sugar instead of dark, and I observe that adding cinnamon carbohydrate enhances and improves the flavor of the (already wonderful) cookie. The really important part to me is the parchment paper, though. It'south very useful in non burning the treats!

Everyone always compliments me on my chocolate chip cookies. When I tell them it's the recipe on the purse they don't believe me! I've tried other recipes in the by, but take never found anything as good. These actually are the best chocolate chip cookies!

Seriously, if there is whatever reason to vote this recipe lower than a v, yous did something incorrect. Absolutely perfect! :)

I make this recipe often, but with a variation. I alter the sugar and brown carbohydrate both to 1/4 cup and add together a box of instant vanilla to replace the rest of the carbohydrate. Makes the cookies moist and chewy.

This is my "go-to" cookie, with 1 change. I add well-nigh iii/4 cup of quick cooking oats to the batter. This helps them proceed their shape and makes them very crisp. They freeze well, if at that place are any left over.

Instead of chocolate chips I used Reese's manycups and pieces

I employ an assortment of chocolate, butterscotch, peanut butter chips

I made with only one egg and they came out Camry.

Great! Tweaking some things information technology tastes just like Grandma'due south

I dunno what went wrong just these came out quite salty and the batter was really sticky. Other than the salt they tasted ok only the texture wasn't chewy enough for my tastes and they kind of savage apart.

Always dear this recipe, my go-to chocolate scrap cookie recipe. Information technology never fails. Cookies turn out consistently perfect.

Health nuts out there :) I promise I can post this ...guess I'll detect out Toll House has always been my favorite growing upwards. Well this is the outset time I have made them in four years I've been post-obit the Paleo lifestyle. In place of the white flour, I use Cassava Flour In identify of chocolate-brown carbohydrate, I used Coconut Sugar In place of white saccharide, I used Maple Sugar In identify of chocolate fries, I used Relish Life Chocolate Chips I used Organic Pastured raisedEggs as well as Organic Walnuts and Grass Fed Butter. The one affair about Toll Firm is they have a tendency to spread on the cookie sheet. These don't! Yous actually will have to press them down a bit with your fingers. I cooked them less time/lower temp equally they will burn. I think considering of the root flour and sugars I used. I cooked them 350 for 7 min using a tsp mellon ball scoop. I Recollect WE Accept A WINNER! And yes, I can eat the cookie dough raw like the original. Amazing! I give it 5 stars just because information technology's healthier and the gustation is SO close to the original :D

Fabricated original choco chip cookies this time used milk choc chips. So promise there every bit proficient

These cookies are close to the original. The original Nestle Toll Firm Cookie recipe from the lxx'due south (even tho the current package says "Original" on it) used 1 Cup of shortening, ane Cup of granulated sugar and one/2 Cup of chocolate-brown sugar. I made these cookies and then many times, I can make the cookies without a recipe. And I don't remember them ever beingness flat or spreading very much.

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Source: https://www.allrecipes.com/recipe/174864/original-nestle-toll-house-chocolate-chip-cookies/

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