Celebrating baking the very best for 75 years. Per Serving: 130 calories; 2.5 g sat fat (13% DV); 100 mg sodium (4% DV); 10 g sugars. Cookie dough is filled by weight. The Nestle Toll House tradition began in the 1930's at the Toll House Inn near Boston. Here, proprietor Ruth Wakefield was known for her rich desserts. While experimenting, she cut a bar of Nestle Semi-Sweet Chocolate into tiny bits and added them to her cookie dough. The Toll House cookie was born! In 1939, Nestle created the Toll House Morsel. Share the great homemade taste of The Original Nestle Toll House Chocolate Chip Cookie, America's favorite cookie recipe! Good to Connect: VeryBestBaking.com 1-800-289-7314. Nutritional compass.

Bleached Wheat Flour, Sugar, Nestle Toll House Semi-sweet Chocolate Morsels (sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Natural Flavors), Vegetable Oil Shortening (palm Oil, Soybean Oil), Water, Eggs, 2% Or Less Of Molasses, Salt, Baking Soda, Sodium Aluminum Phosphate, Natural Flavor.

Scoop & Bake Instructions: Preheat oven to 350 degrees F. Spoon 2 level tablespoon portions of well-chilled cookie dough about 2 inches apart onto ungreased baking sheet. Bake 12-13 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. High Altitude: Bake at 350 degrees F for 12 to 13 minutes. One Big Cookie: Preheat oven to 325 degrees F. Grease 12-inch pizza pan. Press 2 cups of dough into prepared pan. Bake 13 to 15 minutes, or until golden brown. Cool completely in pan on wire rack. Decorate as desired. Cut into wedges to serve.

Keep refrigerated.

Unbaked dough may be frozen for up to 2 months if frozen before use by date on the package. Use safe food handling procedures.