Toll House Chocolate Chip Cookies
A timeless classic featuring rich, buttery cookies filled with scrumptious semi-sweet chocolate chips. Perfect for any occasion!
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Measure accurately to avoid dry cookies.
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Butter should be softened for best results.
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add eggs one at a time.
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional) Nuts can be omitted for non-nut cookies.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Stir until well mixed and set aside.
Mixing the Batter
- In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs one at a time, beating the mixture until smooth.
- Gradually add the dry flour mixture to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in the chocolate chips and nuts (if using).
Baking
- Line baking sheets with parchment paper.
- Drop rounded balls of dough onto the prepared baking sheets, spacing them adequately.
- Bake in the preheated oven for about 9 to 11 minutes, or until the edges are golden brown.
- Once baked, let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
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Notes
Measure flour accurately and ensure butter is at the right softness. Rotate baking sheets halfway through baking for even results.