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  1. Cookie Dough. Strengthen your dessert menu with the strong heritage of the Nestlé Toll House brand. Ready-to-bake frozen bulk cookie dough comes in individual pre-formed pucks, making it easy to bake up cookies in classic flavors. You’ll find lots of creative ways to bring the cookies customers love to your menu.

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  2. Easily include these chocolate chunks in recipes for a burst of the iconic taste that Nestle Toll House cookies are known for. This baking chocolate is gluten-free and contains no artificial flavours, colours or preservatives. Nestle Toll House Semi Sweet Chocolate Chunks are a delicious treat your entire family will love.

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    • Baking
  3. America's favorite chocolate chips for more than 75 years. Nestlé Toll House Semi-Sweet Morsels are perfect as an inclusion in ice cream and baked goods— and can easily generate more profit than competitive cookies lacking a strong retail brand name. These morsels bring versatility and convenience to any ba. Ready to eat with a shelf life of ...

    • Nestlé Toll House
  4. Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.*. Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown.

  5. Use our locator to find a local or online retailer with the exact product you need - morsels, cookie dough, edible cookie dough, and more!

  6. Aug 22, 2022 · Preheat the oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in small bowl. Beat butter, white sugar, brown sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.

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  8. Chocolate Chip Cookies were accidentally discovered at the Toll House Inn in the 1930s. The bakers were trying to make ordinary butter cookies into chocolate cookies by adding Nestle chocolate chunks (another relatively new 'invention' at the time), assuming that the chocolate would melt in the oven and thereby permeate the whole cookie.

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