Toll House Chocolate Chip Cookies
Classic Toll House chocolate chip cookies are known for their perfect blend of chewy and crispy textures, enhanced by rich chocolate flavor.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened At room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs At room temperature
Mix-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts Optional; can use walnuts or pecans
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a mixing bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter with granulated and brown sugars until fluffy.
- Add vanilla and eggs one at a time, mixing until smooth.
- Gradually add dry mixture to wet ingredients, mixing until just combined.
- Gently fold in chocolate chips and nuts.
Baking
- Line baking sheets with parchment paper.
- Drop rounded balls of dough onto prepared sheets, leaving space for spreading.
- Bake for 9-11 minutes, until light golden brown around the edges.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
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Notes
Let cookies cool completely before storing in an airtight container to keep them soft.