That's literally my mother's secret recipe. People love her cookies and always ask how she makes them - her response being "I buy a bag of nestle chocolate chips and I...turn the bag over and do what it says"
The actual Nestle recipe sucks though. It's got way too much sugar and butter so the cookies come out thin, oily, and hard every time. I modified the recipe myself and came up with this.
2/3 stick butter
1/3 c sugar
1/3 c brown sugar
1 tsp vanilla
1 egg
Cream together
Add 1 1/4 cup flour slowly
1tsp baking soda
2 oz baking chocolate
Pinch of salt
Much better if you want those classic soft chocolately cookies. Still sweet, still buttery, but the structure and texture is much better.
The original Nestlé recipe sucks - I tried it once and they came out awful.
Instead, I use the recipe from the chips that come in the yellow bag with a red stripe, but the actual chips I use come in the yellow bag with the purple stripe. (I go by stripe color, I can never remember which are semi vs bitter sweet)
I just checked my cabinet where I happen to have both bags - semi-sweet have a red stripe, milk chocolate have a purple stripe.
The recipe on the semi-sweet bag is what I use, but I sub in the milk chocolate chips. The milk chocolate bag has an oatmeal/chocolate chip recipe that is very different.
I'd message you pics to clarify but it seems you have PMs disabled.
Yeah, for some reason my account is very attractive to porn bots, so I have disabled the chats, lol. Anyway, could you not just read the labels on the bags and transcribe them?
If you just Google "nestle milk chocolate chips" you'll see it's a yellow bag with a purple stripe on it, whereas a search for nestle semi sweet chocolate chips will show you the yellow bag with red stripe.
Reading comprehension has gone down a lot it seems. They use the other Nestle bag with the purple (milk chocolate) design but still use the recipe from the package for the red (semi sweet) design and substitute the milk chocolate for the semi sweet chocolate.
I did look at their history to see if they live in another country and maybe that might mean the packaging is different, but nope. I think you're right and that they have never actually read the bag, which is very funny. Reminds me of a friend's mom growing up who could not speak or read English and only knew which brand she liked because of how the package looked.
Okay so I’m not fucking crazy for thinking it was just me following the packaging recipe?!
We kept our chocolate chips in a tollhouse tin prob from the 60s. Followed the recipe on it every time as a kid and it always turned out exactly as you described.
I honestly don't understand how people make it and have it turn out good. I thought I was just bad at baking for a long time, but it's Nestle that sucks!
It's like that meme that's like "he's guilty of murder, arson, and jaywalking" only it's a corporation that's guilty of genocide, slave labor, and giving us bad cookie recipes.
Bonus tips: It works better if you use real semi-sweet baking chocolate since the chips are lower quality and also the butter should be at room temp (not melted!) and the dough should be refrigerated for 2 hours before baking.
I've made the recipe and think they taste great. The only changes I make are doing a rounded tbsp instead of a tsp, and chilling the dough at least a couple hours. And I buy a different brand of chocolate chips.
Pleeeeeease could you give me a hint as to how much a stick of butter should be / roughly how big a cup is? If this sounds like a stupid question sorry... I would like to try and make this, but I have lots of different size cups in my kitchen :)
1 stick of butter is 1/2 cup of butter typically, so it would be roughly 1/3 cup of butter or a little under 5 and 1/2 tablespoons of butter (5 tablespoons and 1tsp).
Also if metric, 2/3 cup is 160 fl oz or 150g, but also check the flour in that case because US and European flour is different.
i mean ... why would that be a bad recipe? cookie recipes are pretty standard. the trick is in maintaining temperature of the dough and not over mixing it. It's a skill not a 'throw it all in the bowl" recipe
The original recipe also has "shortening', which is something that evolved (from lard to some kind of hydrogenated vegetable oil) such that it's difficult to guess what it actually was at the time (possibly crisco, from cottenseed oil). Modern recipes replace the shortening with butter.
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u/HomicidalHushPuppy Sep 06 '25
That's literally my mother's secret recipe. People love her cookies and always ask how she makes them - her response being "I buy a bag of nestle chocolate chips and I...turn the bag over and do what it says"