Blog – Page 8 – tasteandtome.com

You’ll find Nestlé chocolate chip cookie recipes on Pinterest that tap nostalgia and current trends—think gooey centers, browned-butter notes, and unexpected mix-ins. They’re visual, easy to tweak, and perfect for feeding a crowd or upgrading weeknight baking. Keep scrolling and you’ll spot mashups, gluten-conscious swaps, and skillet showstoppers that change how you think about a simple cookie—and one of them might be worth trying first. Classic Nestlé Toll House Chocolate Chip Cookies A warm, gooey classic—timeless Nestlé Toll House chocolate chip cookies everyone loves. Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 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 chips 1 cup chopped nuts (optional) How to Make: Preheat your oven to 375°F (190°C). In a bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the vanilla and eggs, one at a time, beating well after each addition. Gradually mix the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips and nuts (if using). Drop rounded tablespoonfuls of dough onto ungreased baking sheets about 2 inches apart. Bake for 9–11 minutes or until edges are golden brown and centers are set. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Enjoy warm with a glass of milk — bliss in every bite! Chewy Brown Sugar–Forward Nestlé Chocolate Chip Cookies Chewy Brown Sugar–Forward Nestlé Chocolate Chip Cookies: soft, deeply caramel-y cookies that stay tender and melty. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 tsp baking soda 1/2 tsp fine salt 1 cup (226 g) unsalted butter, softened but still slightly cool 1 1/4 cups (250 g) packed dark brown sugar 1/4 cup (50 g) granulated sugar 1 large egg + 1 large egg yolk, at room temperature 2 tsp pure vanilla extract 2 cups (340 g) Nestlé Toll House semi-sweet chocolate chips (or your favorite) Optional: 1/2 cup chopped toasted pecans or walnuts for extra texture Flaky sea salt for sprinkling (optional) How to Make: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, cream the softened butter with both sugars until smooth and slightly fluffy—about 2 minutes. Beat in the egg, egg yolk, and vanilla until well combined and glossy. Gradually add the dry ingredients to the wet mixture and stir until just combined; don’t overmix. Fold in the chocolate chips and optional nuts until evenly distributed. Use a scoop or tablespoon to drop 1.5–2 tablespoon-sized dough portions onto the prepared sheets, spacing about 2 inches apart. For extra chewy centers, chill the dough 15–30 minutes on the sheet (optional); otherwise bake immediately. Bake 9–12 minutes, until edges are set and tops are lightly golden but centers still look soft. Remove from oven and sprinkle lightly with flaky sea salt if desired; let cookies cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm with milk or let them cool slightly for perfectly chewy, brown-sugar-forward bliss. Thick and Cakey Nestlé Chocolate Chip Cookies Thick and Cakey Nestlé Chocolate Chip Cookies — big, soft, and pillowy cookies perfect for dunking. Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup unsalted butter, softened (about 1 1/2 sticks) 1 cup granulated sugar 1/2 cup packed brown sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 cup Nestlé Toll House (or other) semi-sweet chocolate chips Optional: 1/2 cup chopped nuts (walnuts or pecans) How to Make: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and salt in a bowl; set aside. In a large bowl, beat softened butter with granulated and brown sugars until creamy and smooth. Add eggs one at a time, beating until combined, then stir in vanilla. Fold the dry ingredients into the wet mixture just until combined — don’t overmix. Gently fold in the Nestlé chocolate chips and optional nuts. For thick, cakey cookies, scoop dough using a large cookie scoop (about 2–3 tablespoons) and place mounds on the sheet about 2 inches apart. Bake 11–13 minutes, or until edges are set and centers look slightly soft — they’ll firm as they cool. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy a warm, thick, cakey cookie with a glass of milk — pure comfort in every bite! Salted Caramel Drizzle Nestlé Chocolate Chip Cookies Salted Caramel Drizzle Nestlé Chocolate Chip Cookies — sweet, salty, and irresistibly gooey. Ingredients: 1 cup (226 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 cup (220 g) packed brown sugar 2 large eggs 2 tsp vanilla extract 3 cups (360 g) all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp fine salt 1 1/2 cups Nestlé chocolate chips (semisweet or your favorite) 1 cup chopped toasted pecans or walnuts (optional) 1 cup store-bought or homemade caramel sauce 1/2 tsp flaky sea salt for finishing How to Make: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Whisk together the flour, baking soda, baking powder, and fine salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the Nestlé chocolate chips and chopped nuts if using. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 9–12 minutes, until edges are set and centers are still soft but not raw. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 5–10 more minutes. Warm the caramel sauce slightly so it’s pourable, then drizzle generously over each cooled cookie. Sprinkle a tiny pinch of flaky sea salt over the caramel on each cookie for that perfect sweet-salty finish. Allow the caramel to set for a few minutes before serving. Enjoy these warm, chewy cookies with that indulgent salted caramel drizzle — perfect with a glass of milk or whenever you need a sweet pick-me-up! Nutty Pecan Nestlé Chocolate Chip Cookies Nutty Pecan Nestlé Chocolate Chip Cookies — buttery, crisp at the edges, soft inside, with toasted pecans and melty Nestlé chips. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon fine salt 1 cup (226 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 3/4 cup (165 g) packed brown sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 1 1/2 cups (255 g) Nestlé chocolate chips 1 cup (120 g) chopped pecans, toasted Optional: flaky sea salt for sprinkling How to Make: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. In a bowl, whisk together flour, baking soda, and salt; set aside. In a large bowl, beat the softened butter with granulated and brown sugars until creamy and slightly fluffy. Add eggs one at a time, mixing after each, then stir in vanilla. Gradually add the dry ingredients to the wet and mix until just combined—don’t overmix. Fold in the Nestlé chocolate chips and toasted pecans evenly. Scoop dough by rounded tablespoons (or use a cookie scoop) onto prepared sheets, spacing about 2 inches apart. If you like, sprinkle a tiny pinch of flaky sea salt on each dough mound. Bake 9–12 minutes, until edges are golden and centers still look slightly soft. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm with a glass of milk — the pecans add a perfect crunchy contrast to gooey Nestlé chocolate! Double Chocolate Chunk Nestlé Chocolate Chip Cookies Decadent double chocolate cookies that melt in your mouth with every fudgy bite. Ingredients: 1 cup (225 g) unsalted butter, softened 1 cup (200 g) granulated sugar 1 cup (220 g) packed brown sugar 2 large eggs 2 teaspoons vanilla extract 2 cups (250 g) all-purpose flour 3/4 cup (75 g) unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups (340 g) Nestlé Toll House Semi-Sweet Chocolate Morsels or chopped chocolate chunks Optional: 1 cup (120 g) chopped nuts (walnuts or pecans) How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream the softened butter with the granulated and brown sugars until smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a separate bowl. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the Nestlé chocolate morsels or chopped chunks and the optional nuts if using. Scoop dough by rounded tablespoons or use a cookie scoop and place on the prepared sheets, spacing about 2 inches apart. Bake for 9–12 minutes, until edges are set but centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these rich, fudgy double chocolate cookies with a cold glass of milk or your favorite coffee! Skillet-Style Giant Nestlé Chocolate Chip Cookie A warm, gooey giant Nestlé chocolate chip cookie baked right in a skillet — crispy edges, soft center, pure comfort. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups Nestlé Toll House chocolate chips (or your favorite Nestlé chips) Optional: flaky sea salt for sprinkling Optional: vanilla ice cream or whipped cream for serving How to Make: Preheat oven to 350°F (175°C). Lightly grease a 10- to 12-inch oven-safe skillet (cast iron works great). In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. Add eggs one at a time, mixing well after each, then stir in the vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the Nestlé chocolate chips, reserving a handful to press on top. Transfer the dough to the prepared skillet and spread it evenly. Press the reserved chips into the top and sprinkle with a little flaky sea salt if using. Bake for 20–25 minutes, or until the edges are golden and the center is set but still soft — baking time may vary by skillet and oven. Let the cookie cool in the skillet for 5–10 minutes so it firms up slightly. Serve warm slices straight from the skillet with a scoop of vanilla ice cream or a dollop of whipped cream. Dig in and enjoy a giant, melty, chocolatey cookie — best shared (or not!). Oatmeal-Nestlé Chocolate Chip Cookie Mashup Oatmeal-Nestlé Chocolate Chip Cookie Mashup — Chewy oats meet classic Nestlé chocolate chips for comfort in every bite. Ingredients: 1 cup (2 sticks) unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 cups old-fashioned rolled oats 1 1/2 cups Nestlé Toll House chocolate chips (or your favorite Nestlé chocolate chips) Optional: 1/2 cup chopped walnuts or pecans How to Make: Preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats. In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the rolled oats and Nestlé chocolate chips (and nuts if using) until evenly distributed. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until edges are golden and centers are set but still soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm for melty chocolate and chewy oats — the perfect mashup for cookie lovers! Pumpkin Spice Nestlé Chocolate Chip Cookies Pumpkin Spice Nestlé Chocolate Chip Cookies — cozy, soft cookies with warm spice and melty chocolate in every bite. Ingredients: 2 1/4 cups (280 g) all-purpose flour 1 teaspoon baking soda 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp each ginger & nutmeg) 1/2 teaspoon salt 1/2 cup (115 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 1/2 cup (110 g) packed brown sugar 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling) 1 large egg 1 teaspoon vanilla extract 1 1/2 cups Nestlé (or other) semi-sweet chocolate chips Optional: 1/2 cup chopped pecans or walnuts How to Make: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Whisk flour, baking soda, pumpkin pie spice, and salt in a bowl; set aside. In a large bowl, beat softened butter with granulated and brown sugar until creamy and smooth. Mix in pumpkin puree, egg, and vanilla until well combined. Gradually stir the dry ingredients into the wet mixture until just combined — don’t overmix. Fold in the Nestlé chocolate chips and optional nuts. Scoop dough by heaping tablespoons (or use a 1.5-tablespoon cookie scoop) onto prepared sheets, spacing about 2 inches apart. Bake 10–12 minutes, until edges are set and tops look slightly puffed; cookies will finish setting as they cool. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with a glass of milk or a cup of coffee — these pumpkin-spice chocolate chip cookies are fall in every bite! Gluten-Conscious Nestlé Chocolate Chip Cookies Gluten-Conscious Nestlé Chocolate Chip Cookies — Chewy, familiar cookies made with gluten-free swaps so everyone can enjoy the Nestlé taste. Ingredients: 2 1/4 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum included) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3/4 cup (170 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 3/4 cup (150 g) packed brown sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/2 to 2 cups Nestlé Toll House semi-sweet chocolate chips (or your favorite Nestlé chips) Optional: 1/2 cup chopped nuts (walnuts or pecans), if not avoiding nuts How to Make: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat the softened butter with the granulated and brown sugars until creamy and smooth, about 2–3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix. Fold in the Nestlé chocolate chips and optional nuts with a spatula. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake 9–12 minutes, until edges are golden and centers look set but still soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Warm, soft, and chocolatey—gluten-conscious cookies that disappear fast!