Coockies

Toll House Chocolate Chip Cookies

COOKIES

Yes. This is the famous, back-of-the-bag, chocolate chip cookie recipe. The formula is straightforward, easy, and never disappoints. But we did make a few extremely tiny changes to our method. 

1. We make the nuts optional. Because not everyone likes them or can have them. If you’d like to add nuts, make sure to measure them after they’ve been chopped. Almonds, pistachios, pecans, or walnuts would be great. 
2. We call for lining the baking sheets with parchment paper. The Toll House instructions call for “ungreased” baking sheets. To make cleanup easier, we use parchment!
3. We use a cookie scoop. It’s one of our favorite kitchen tools! It makes scooping faster and ensures evenly sized balls for evenly baked cookies. 

YIELDS:3 DOZEN

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 25 MINS

INGREDIENTS

2 1/4 c. 

all-purpose flour

1 tsp. 

baking soda

1 tsp. 

kosher salt 

1 c. 

(2 sticks) unsalted butter, softened 

3/4 c. 

granulated sugar

3/4 c. 

packed brown sugar

1 tsp. 

pure vanilla extract

2 

large eggs

2 c. 

semisweet chocolate chips

1 c. 

chopped nuts (optional)

 

DIRECTIONS

1. Preheat oven to 375° and line two large baking sheets with parchment paper. 
2. In a small bowl, combine flour, baking soda, and salt. In a large bowl, using a hand mixer, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy. 
3. Add eggs, one at a time, beating well after each addition. Add flour and mix until just combined. Fold in chocolate chips and nuts (if using). 
4. Using a small cookie scoop, scoop cookie dough onto baking sheets at least 2” apart. 
5. Bake for 9 to 11 minutes or until golden. 

AMANDA GRYPHON