There's something magical about pulling a tray of Nestle Toll House cookies from the oven. That warm chocolate smell fills every corner of my kitchen, and honestly? It never gets old. I've been making these cookies since I was in high school, and they're still the first recipe I reach for when Emily asks if we can bake together.
Jump To
- Why You'll Love This Nestle Toll House Cookie Recipe
- The Fascinating History Behind the Toll House Cookie Recipe
- What Makes the Original Toll House Cookie Recipe Special
- Nestle Toll House Cookie Recipe
- How Long to Bake Nestle Toll House Cookies
- How Many Cookies Does This Recipe Make?
- Common Toll House Cookie Recipe Modifications
- Troubleshooting Your Toll House Cookies
- Recipe Variations to Try
- Storage, Freezing & Make-Ahead Tips
- Has the Toll House Cookie Recipe Changed Over Time?
- Frequently Asked Questions
- Ways to Perfect Toll House-Style Cookies at Home
- Top tips:
- Recipes You May Like
- 📖 The Complete Recipe
- Final Thoughts on the Classic Nestle Toll House Cookie Recipe
- 💬 Reviews
But here's the thing. Even though this is one of the most popular chocolate chip cookie recipes in the world, I've seen so many people struggle with flat cookies, overly crispy edges, or dough that spreads too much. I used to have the same problems until I figured out what actually makes these cookies turn out perfect every single time.
This isn't just another chocolate chip cookie recipe. This is THE original toll house cookie recipe that's been printed on Nestle bags since 1939, with all my tips for getting it right. If you love classic cookies with a soft center and slightly crispy edges, you're in the right place. Looking for more cookie inspiration? My small batch chocolate chip cookies are perfect when you don't want dozens of cookies sitting around!
Why You'll Love This Nestle Toll House Cookie Recipe
- It's the original recipe - This is Ruth Wakefield's authentic formula from the Toll House Inn, unchanged for over 85 years
- Simple pantry ingredients - You probably have everything you need already
- Ready in 25 minutes - From mixing bowl to cooling rack in less than half an hour
- Perfect texture every time - Soft centers with slightly crispy edges (when you follow my tips!)
- Makes a big batch - Get 36-60 cookies depending on your scoop size
- Easy to customize - Add nuts, swap chocolate chips, or make cookie bars instead
The Fascinating History Behind the Toll House Cookie Recipe
Did you know these cookies were actually invented by accident? Back in 1938, Ruth Wakefield was running the Toll House Inn in Massachusetts. She was making chocolate cookies one day and ran out of baker's chocolate, so she chopped up a Nestle semi-sweet chocolate bar and tossed the pieces into her dough.
She expected the chocolate to melt completely, but instead, the chunks softened while keeping their shape. Her guests absolutely loved them, and the chocolate chip cookie was born!
Ruth Wakefield's Partnership With Nestle
The recipe became so popular that Nestle started printing it on their chocolate bar wrappers. Eventually, they struck a deal with Ruth - they'd print her recipe on every package in exchange for a lifetime supply of chocolate. Pretty sweet deal if you ask me! In 1939, Nestle introduced chocolate morsels (chips) specifically for this recipe, and the rest is history.
What Makes the Original Toll House Cookie Recipe Special
I've tried hundreds of chocolate chip cookie recipes over the years. What makes this one different? It's all about the specific ratio of ingredients that creates that perfect balance.
The Brown Sugar and White Sugar Ratio
The original recipe uses equal parts brown sugar and white sugar (¾ cup each). This is crucial! Brown sugar contains molasses, which makes cookies softer and chewier. White sugar makes them crispy. Using both gives you that ideal texture - soft in the middle, slightly crispy on the edges.
I learned this the hard way when I tried making these with all brown sugar once. The cookies came out way too soft and didn't hold their shape at all. Emily was not impressed.
Why Butter Temperature Actually Matters
Your butter needs to be softened, but not melted. This is probably the most common mistake I see. When butter is too warm, your cookies will spread like crazy in the oven. Too cold, and you'll have tough cookies that don't spread enough.
The butter should be soft enough to leave an indent when you press it, but still hold its shape. I usually leave mine on the counter for about 30-45 minutes before baking.
Choosing the Right Chocolate
The recipe specifically calls for Nestle Toll House semi-sweet chocolate morsels, and there's a reason for that. They're formulated to hold their shape during baking while still getting melty and delicious. You can use other brands, but I find Nestle gives the most consistent results.
Nestle Toll House Cookie Recipe
Here's the complete classic Nestle chocolate chip cookie recipe exactly as it appears on the package. I've made this hundreds of times, and these measurements are spot-on.
Ingredients
- 1 cup (2 sticks) Butter (softened)
- ¾ cup Granulated Sugar
- ¾ cup Packed Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 2¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup Chopped Nuts (optional)
Instructions
Time needed: 35 minutes
Ready to bake? This Nestle Toll House cookie recipe comes together in about 25 minutes from start to finish. The key is following these steps in order - trust me, it makes all the difference! I've streamlined the process so you get perfect cookies every single time.
- Prep Your Oven and Dry Ingredients Preheat your oven to 375 degrees F.
This is important - make sure your oven is fully preheated before you start baking. I use an oven thermometer because my oven runs about 10 degrees cooler than what it says, and that matters with cookies! In a small bowl, stir together the flour, baking soda, and salt. Whisking them together ensures the leavening gets evenly distributed throughout.
- Cream the Butter and Sugars In a large mixing bowl, beat the butter, brown sugar, granulated sugar, and vanilla extract until creamy.
This should take about 3-4 minutes with an electric mixer. You want it light and fluffy, not just mixed together. Here's a tip I learned from my college cooking classes - scrape down the sides of the bowl halfway through. There's always butter hiding on the sides that doesn't get incorporated otherwise.
- Add the Eggs Add the eggs one at a time, beating well after each addition.
This ensures they're fully mixed in and creates a smoother dough.
- Fold in Dry Ingredients Gradually fold in the flour mixture. Don't dump it all in at once or you'll end up with a flour cloud in your kitchen (been there!).
Add it in portions, mixing until just combined. Do not overmix or it will create too much gluten, which will result in a tough cookie!
- Add Mix-ins Stir in the chocolate morsels and nuts, if using them.
I usually skip the nuts because Emily doesn't like them, but when I do add them, chopped pecans or walnuts work great.
- Bake and Cool Drop rounded tablespoons of dough onto parchment paper-lined baking sheets.
I suggest using light-colored baking sheets and leaving about 2 inches between each cookie for spreading. I use a 2-tablespoon cookie scoop for perfectly sized cookies every time. Bake for 9 to 11 minutes or until the edges are light golden brown. The centers will look slightly underbaked, and that's exactly what you want! Do not overbake as the cookies will set up after being removed from the oven. Cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.
How Long to Bake Nestle Toll House Cookies
Okay, this is the question I get more than any other! And honestly, I totally understand the confusion, because the answer is: it depends a little on how you like your cookies.
The original Nestle Toll House package says 9 to 11 minutes at 375°F. That's still the sweet spot I swear by after making these hundreds of times with Logan and Ellie. But here's the thing, those 2 minutes make a bigger difference than you'd think.
9 minutes: You pull them out when the centers still look glossy and underdone. A little pale. Maybe you're even questioning yourself. Don't worry — this is exactly right if you love soft, gooey cookies. They firm up as they cool on the pan, and the result is that melt-in-your-mouth, bakery-style chew that everyone goes crazy for.
10 minutes: This is my go-to. The edges are just turning golden, the centers look barely set, and the whole kitchen smells incredible. These cookies hold their shape beautifully and stay soft for days.
11 minutes: You get a little more color on the edges and a slightly crispier bite. Still delicious! Logan actually prefers them this way — he likes the crunch.
The most important thing? Don't wait until they look done in the oven. Cookies keep cooking on the hot pan after you take them out. If they look perfectly golden in there, they'll be overdone by the time they cool.
Bake Time by Cookie Size
| Cookie Size | Scoop | Bake Time | Result |
|---|---|---|---|
| Small | 1 tablespoon | 8–9 minutes | Soft, slightly chewy |
| Medium (standard) | 2 tablespoons | 9–10 minutes | Soft center, golden edge |
| Large | 3 tablespoons | 11–13 minutes | Chewy, slightly crispy edge |
| Extra large | ¼ cup | 13–15 minutes | Thick, gooey center |
One more tip: if you're baking multiple pans at once, always rotate them halfway through. My oven has a hot spot on the back left, and I learned that the hard way after one very uneven batch. A quick 180-degree turn at the 5-minute mark fixes everything.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 cookies
How Many Cookies Does This Recipe Make?
This is probably the most common question I get about this recipe! The original Nestle Toll House cookie recipe yields approximately 60 cookies using a rounded tablespoon (about 5 dozen), or 36 cookies using a standard 2-tablespoon cookie scoop.
Toll House Cookie Yield Guide:
| Cookie Size | Scoop Size | Cookies Per Batch | Best For |
|---|---|---|---|
| Small | 1 tablespoon | 60 cookies (5 dozen) | Parties, cookie platters |
| Medium | 2 tablespoons | 36 cookies (3 dozen) | Standard size, everyday baking |
| Large | 3 tablespoons | 24 cookies (2 dozen) | Bakery-style, gifts |
| Extra Large | ¼ cup (4 tbsp) | 18 cookies (1.5 dozen) | Jumbo cookies, special treats |
| Cookie Size | Scoop Size | Cookies Per Batch | Best For |
|---|---|---|---|
| Small | 1 tablespoon | 60 cookies (5 dozen) | Parties, cookie platters |
| Medium | 2 tablespoons | 36 cookies (3 dozen) | Standard size, everyday baking |
| Large | 3 tablespoons | 24 cookies (2 dozen) | Bakery-style, gifts |
| Extra Large | ¼ cup (4 tbsp) | 18 cookies (1.5 dozen) | Jumbo cookies, special treats |
The yield really depends on how much dough you use per cookie. The Nestle package suggests "rounded tablespoons" which typically makes 5 dozen smaller cookies. I prefer using a 2-tablespoon scoop because the cookies turn out more uniform and bakery-sized.
Common Toll House Cookie Recipe Modifications
Can You Half the Toll House Cookie Recipe?
Yes! Divide all ingredients by 2. The trickiest part is the eggs - use 1 whole egg for a half batch. For 2¼ cups flour, use 1⅛ cups (or 1 cup plus 2 tablespoons). You'll get approximately 30 small or 18 medium cookies.
I do this all the time when it's just Emily and me at home. No point making 5 dozen cookies when there are only two of us eating them!
Can You Freeze Toll House Cookie Dough?
Absolutely! Scoop dough into balls, freeze on a baking sheet for 1 hour, then transfer to a freezer bag. Frozen dough balls keep for 3 months. Bake from frozen, adding 1-2 minutes to the baking time.
This is honestly a game-changer. I keep frozen cookie dough balls in my freezer all the time. When Emily comes home from school and wants fresh cookies, I can have them ready in 15 minutes.
Can You Add Oatmeal to Toll House Cookies?
Yes! Replace ½ cup of flour with ½ cup old-fashioned oats for a chewier texture. You can add up to 1 cup of oats total, reducing flour accordingly. Add oats with the chocolate chips.
Quick Modification Reference:
| Modification | How to Adjust | Result |
|---|---|---|
| Half Recipe | Divide all ingredients by 2 (use 1 egg) | ~18-30 cookies |
| Double Recipe | Multiply all ingredients by 2 | ~72-120 cookies |
| Add Oats | Replace up to 1 cup flour with oats | Chewier texture |
| Make Cookie Bars | Press into 9x13" pan, bake 25-30 min | 24 bar cookies |
| Freeze Dough | Scoop, freeze 1 hour, store in bag | Lasts 3 months |
| Modification | How to Adjust | Result |
|---|---|---|
| Half Recipe | Divide all ingredients by 2 (use 1 egg) | ~18-30 cookies |
| Double Recipe | Multiply all ingredients by 2 | ~72-120 cookies |
| Add Oats | Replace up to 1 cup flour with oats | Chewier texture |
| Make Cookie Bars | Press into 9x13" pan, bake 25-30 min | 24 bar cookies |
| Freeze Dough | Scoop, freeze 1 hour, store in bag | Lasts 3 months |
Troubleshooting Your Toll House Cookies
I've made these cookies so many times that I've dealt with pretty much every problem you can imagine. Here's how to fix the most common issues.
Why Are My Cookies Spreading Too Much?
This used to drive me crazy! Flat, thin cookies that spread all over the pan. Here's what causes it:
Butter too warm: If your butter was melted or too soft, your cookies will spread. Next time, make sure your butter is softened but still holds its shape.
Dough too warm: If your kitchen is hot or you've been handling the dough a lot, chill it for 30 minutes before baking.
Wrong baking sheet: Dark baking sheets absorb more heat and cause more spreading. Use light-colored sheets for best results.
How to Fix Flat Cookies
If your cookies are coming out flat, try these fixes:
Chill your dough for at least 30 minutes before baking. Cold dough spreads less in the oven. I learned this trick after making flat cookies three times in a row one summer. It was 85 degrees in my kitchen, and the dough was way too warm!
Make sure you're measuring flour correctly. Scoop and level, don't pack it down. Too little flour means flat cookies.
Check your baking soda - if it's old (over 6 months), it might not be working properly. Fresh baking soda gives better rise.
Making Cookies Softer or Crispier
For softer cookies:
- Slightly underbake them (9 minutes instead of 11)
- Add an extra 2 tablespoons of flour
- Replace some white sugar with brown sugar
- Remove from oven when centers still look slightly underdone
For crispier cookies:
- Bake the full 11 minutes
- Use all white sugar instead of brown
- Make cookies thinner by pressing dough balls slightly flat
- Let them cool completely on the baking sheet
Cookies Too Dark on the Bottom
This happens when your oven runs hot or your baking sheets are too dark. Try these solutions:
Use light-colored aluminum baking sheets instead of dark ones. Dark sheets absorb more heat and brown the bottoms faster.
Place your baking sheet on the middle rack, not the bottom rack. Bottom rack is too close to the heating element.
Consider using parchment paper or a silicone baking mat. This creates a barrier between the dough and the hot pan.
Recipe Variations to Try
The beauty of this toll house chocolate chip cookie recipe is how easy it is to customize. Here are my favorite variations.
Toll House Cookie Bars
Want cookies faster? Press the dough into a greased 9x13-inch baking pan. Bake at 375°F for 25-30 minutes until golden brown. Let cool completely, then cut into 24 bars.
I make these when I'm bringing cookies to a potluck and don't want to spend an hour scooping and baking individual cookies. They taste exactly the same, just in bar form!
Nut-Free Version
Skip the nuts completely. You can add 1-2 tablespoons of extra flour to compensate for the missing bulk, though honestly I usually don't bother and they turn out fine.
Double Chocolate Toll House Cookies
Use only 2 cups flour and add ¼ cup unsweetened cocoa powder. Mix the cocoa with the flour, baking soda, and salt. The cookies will be chocolate with chocolate chips - so good!
High-Altitude Adjustments
If you're baking above 3,500 feet, you'll need to make some changes:
Increase flour by 2 tablespoons. Decrease sugar by 1 tablespoon. Increase oven temperature to 385°F. Bake for 8-10 minutes instead of 9-11.
High altitude makes cookies spread more and brown faster because of lower air pressure. These adjustments help compensate for that.
Storage, Freezing & Make-Ahead Tips
Best Way to Store Baked Cookies
Store cooled cookies in an airtight container at room temperature for up to 1 week. I layer them with parchment paper between each layer to keep them from sticking.
Want to keep them soft? Add a slice of bread to the container. The cookies will absorb moisture from the bread and stay soft longer. Replace the bread slice every couple days.
Freezing Cookie Dough for Later
I mentioned this earlier, but it's worth repeating because I do this constantly. Scoop your dough into balls, freeze them on a baking sheet until solid (about 1 hour), then transfer to a freezer bag or container.
Label the bag with the baking temperature and time. Trust me, you'll forget otherwise! These keep for 3 months in the freezer.
When you want fresh cookies, bake from frozen. Add 1-2 minutes to the baking time. No need to thaw!
How Long Do Toll House Cookies Last?
At room temperature in an airtight container: 1 week
In the refrigerator: 2 weeks (but they can get hard)
Frozen (baked cookies): 3 months
Frozen (cookie dough): 3 months
Honestly, these never last more than a few days at my house. Emily has friends over, and suddenly half the batch disappears!
Has the Toll House Cookie Recipe Changed Over Time?
The original Nestle Toll House cookie recipe has remained virtually unchanged since 1939. The ingredients and proportions are the same as Ruth Wakefield's original formula from the Toll House Inn.
Original 1939 Recipe:
- 1 cup butter
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
What Has Changed:
Package instructions have been slightly simplified for clarity over the years. The optional nut measurements were standardized to 1 cup. Baking time was updated from 10-12 minutes to 9-11 minutes to account for modern ovens that heat more efficiently.
But the core ingredient ratios? Completely unchanged. This is the same recipe that's been printed on every Nestle Toll House chocolate chip bag for over 85 years. That's pretty amazing when you think about it!
Frequently Asked Questions
The Nestle Toll House cookie recipe includes butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and Nestle Toll House semi-sweet chocolate morsels. Chopped nuts are optional. These simple ingredients create the perfect balance of crispy edges and soft centers.
There isn't really a "secret" ingredient - the magic is in the ratios! The equal parts brown sugar and white sugar create the ideal texture. The specific amount of baking soda gives perfect rise. And using Nestle Toll House chocolate morsels ensures consistent melting. But if I had to pick one tip that makes the biggest difference? It's not overmixing the flour. Mix until just combined, and your cookies will be so much better!
Ruth Wakefield created the Toll House cookie recipe in 1938 at the Toll House Inn in Whitman, Massachusetts. She was a trained dietitian and chef who ran the inn with her husband. The story goes that she chopped up a Nestle chocolate bar and added it to her butter cookie dough, expecting the chocolate to melt throughout. Instead, the chocolate pieces held their shape, creating the first chocolate chip cookie. She called them "Toll House Chocolate Crunch Cookies," and they became wildly popular with her inn's guests.
Ways to Perfect Toll House-Style Cookies at Home
You know what I love about this recipe? It's genuinely forgiving. But a few small things, things I figured out through a lot of trial and a fair amount of error take these from good to really, really good.
Start with properly softened butter. I know I've said this already, but it's worth repeating because it's the one thing that trips people up most. Soft butter, not melted butter. When you press a finger into it, it should leave a dent but still hold its shape. Too warm and your cookies spread flat. Too cold and they don't cream properly. I leave mine out for about 45 minutes before I start.
Measure your flour the right way. This changed everything for me. Instead of scooping the measuring cup straight into the flour bag, spoon the flour into the cup and level it off with a knife. Scooping packs the flour down and you end up with too much — which makes cookies dry and crumbly instead of soft and chewy.
Don't skip the creaming step. Beat the butter and sugars together for a full 3 to 4 minutes, not just until combined. This step traps air in the dough, which gives your cookies a lighter texture and helps them rise just enough without spreading too much. It makes a real difference!
Mix the flour until just combined. The moment you can't see any more flour streaks, stop mixing. I know it's tempting to keep going, but overmixing develops gluten and makes cookies tough. Ellie actually helps me with this step — she's very serious about stopping the mixer at exactly the right time.
Chill the dough if your kitchen is warm. If it's summer, or you've been mixing for a while and the dough feels soft and sticky, pop it in the fridge for 30 minutes before scooping. Cold dough holds its shape better in the oven and gives you that thick, chewy center instead of a thin, crispy wafer.
Use a cookie scoop for even results. I resisted this for years — it felt like an unnecessary gadget. But once I tried a 2-tablespoon scoop, I never went back. Every cookie bakes in the same amount of time, and they all come out the same size. No more half-burnt small ones and doughy big ones on the same pan.
Pull them out a minute earlier than you think. This is the single biggest tip I can give you. The cookies look underdone when you take them out — a little pale in the center, soft when you nudge them. That's perfect. Leave them on the hot pan for 2 minutes, and they'll finish cooking right there. By the time they're cool enough to eat, they're exactly right.
Let the pan cool between batches. If you're baking multiple rounds, let the baking sheet cool down before you add the next batch. A hot pan makes the butter in your dough melt too fast, and your cookies will spread more than you want. I usually run mine under cold water and dry it quickly, or just use two pans and alternate.
These aren't complicated tricks. They're just the small habits I've built up over years of baking these with my kids — and every single one of them is worth it when you bite into a warm, golden, perfectly chewy Toll House cookie straight from the oven.
After making these cookies at least a hundred times (probably more, honestly), here are my top tips:
Top tips:
- Use room temperature eggs. They incorporate better into the dough and create a smoother texture. I usually set mine out when I start gathering ingredients.
- Don't overmix the flour. Mix until you just can't see any more flour streaks, then stop. Overmixing develops gluten and makes cookies tough.
- Use parchment paper or silicone baking mats. Your cookies won't stick, and cleanup is so much easier. Plus, you get more even browning.
- Rotate your baking sheet halfway through. My oven has hot spots, so I turn the pan 180 degrees at the 5-minute mark for even baking.
- Let cookies cool on the pan for 2 minutes before moving them. They're too soft right out of the oven and will fall apart if you try to move them immediately.
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- Soft & Chewy Chocolate Chip Cookies - Classic bakery-style cookies that stay soft and gooey every time.
- Easy Coconut Date Balls Recipe (3 Ingredients, No-Bake)
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📖 The Complete Recipe
The Best Nestle Toll House Cookie Recipe (Classic & Foolproof)
There's something magical about pulling a tray of Nestle Toll House cookies from the oven. That warm chocolate smell fills every corner of the kitchen. This is THE original toll house cookie recipe that's been printed on Nestle bags since 1939, with all the tips for getting it right. Classic cookies with a soft center and slightly crispy edges.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 5 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) Butter, softened
- ¾ cup Granulated Sugar
- ¾ cup Packed Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs
- 2 ¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups (12-oz. pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
- 1 cup Chopped Nuts (optional)
Instructions
- Preheat your oven to 375°F.
- In a small bowl, combine the flour, baking soda, and salt. Whisk them together.
- In a large mixing bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy (about 3-4 minutes).
- Scrape down the sides of the bowl halfway through mixing.
- Add the eggs one at a time, beating well after each addition.
- Gradually fold in the flour mixture in three additions, mixing until just combined.
- Stir in the chocolate morsels and optional nuts.
- Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each.
- Bake for 9 to 11 minutes, until edges are light golden brown (centers will look slightly underbaked).
- Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
The butter should be soft enough to leave an indent when pressed, but still hold its shape. Use a 2-tablespoon cookie scoop for even sizing. Chill dough for 30 minutes if needed to reduce spreading. Mix flour until just combined to avoid tough cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Final Thoughts on the Classic Nestle Toll House Cookie Recipe
This Nestle Toll House cookie recipe has been my go-to for years because it just works. No complicated techniques, no weird ingredients, just perfectly delicious chocolate chip cookies every single time.
The key is understanding how the ingredients work together and not overthinking it. Soften your butter properly, don't overmix your dough, and watch them carefully while they bake. That's really all there is to it!
I hope you'll try making these soon. They're perfect for after-school snacks, holiday cookie exchanges, or just because it's Tuesday and you want something sweet. Emily and I make them at least twice a month, and they never get old.
Let me know how yours turn out! Leave a comment below and tell me if you added nuts, skipped them, or tried any fun variations. And don't forget to save this recipe to Pinterest so you can find it next time that cookie craving hits!
Happy baking!
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