Original Nestle Toll House Chocolate Chip Pan Cookie

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Original Nestle Toll House Chocolate Chip Pan CookieI was in the mood to bake, but not to scoop dozens of cookies. Fortunately, I remembered this random Very Best Baking brochure thing I got in the mail. It has very simple recipes, including this Toll House original which I haven’t made in years.

Baking these in a pan, rather than scooping out balls of dough, made this recipe super fast and easy. They’re good cookies, but a little too greasy for my taste.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package Nestle Toll House Semi-Sweet Chocolate Morsels


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10×15 inch jelly roll pan.
  2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Spread into greased 15 x 10-inch jelly-roll pan.
  3. Bake for 20 to 25 minutes in the preheated oven, or until golden brown. Cool in pan on a wire rack, then cut into bars.


  • I do not have (nor do I know exactly what) a jelly-roll pan is, so I used a regular 15 x 9 Pyrex glass baking dish.
  • I used milk chocolate chips


9 Responses to “Original Nestle Toll House Chocolate Chip Pan Cookie”

    rachel on 1 December 10th, 2006 6:05 pm

    A jelly roll pan is really just a cookie sheet with sides. About 1 inch high, most stores just call them cookie sheets, but they are techincally jelly roll pans. I found this out the hard way a while back.

    Patricia Scarpin on 2 December 11th, 2006 8:26 am

    Hi, Hilary!

    Your blog is delicious – pun intended. ;D

    I’ve never thought that cookies could be baked this way. I feel like trying it sometime!

    Regards from Brazil,

    Erin on 3 December 11th, 2006 10:41 am

    I used to bake cookies like this all the time. Especially when I’d slowly become less and less ambitious while I was mixing up the dough. They look delicious. The perfect accessory to a cup of tea.

    lisa on 4 December 11th, 2006 11:05 pm

    I was looking for a sugar cookie recipe and came across yours (long time reader of your blog).. im making them for chanukkah this year.. im curious about the icing… does it set up so it wont smudge if you stack other cookies on it? I looked up alto browns recipe and his glaze is more of a royal icing.. i dont really like the hard crunchyness of that icing on sugar cookies.. so thats my dilemma… suggestions?

    H on 5 December 12th, 2006 9:39 am


    It does set up, and it does NOT have that horrible royal icing crunch to it.

    Good luck!

    Kat on 6 December 14th, 2006 12:19 pm

    Love your blog! I’ve already linked you to my page!

    What I’m wondering is…I have a recipe for mint double chocolate chip cookies, that basically follows the same recipe, only with melted chocolate chips and some mint extract. I’m making them for the holidays, and they would be much more special in bar form. I wonder if it would work for my application…

    Ari (Baking and Books) on 7 December 15th, 2006 9:14 am

    That’s one way to get around all the cookie dough scooping! I’m thinking I should do something similar for the party my 5th graders are having this week. That is way too many cookies for me to scoop!

    Tulip-Fairy on 8 September 10th, 2008 11:16 pm

    My daughter has made this recipe and I posted photos on my blog and put a link back to your website and recipe, hope you don’t mind?

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