Crispy-edged, chewy-centered chocolate chip cookies with brown sugar, vanilla, and semi-sweet chips. Classic Toll House formula. Makes 48 cookies.
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Ingredients
- •2¼ cups (280g) all-purpose flour
- •1 tsp (5g) baking soda
- •1 tsp (6g) salt
- •1 cup (225g) unsalted butter, softened to room temperature
- •¾ cup (150g) granulated sugar
- •¾ cup (165g) packed brown sugar
- •2 large eggs
- •2 tsp (10ml) vanilla extract
- •2 cups (340g) semi-sweet chocolate chips
Instructions
- 1
Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- 2
Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set aside.
- 3
In a large bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar together with a hand mixer or stand mixer on medium speed for 3–4 minutes until pale and fluffy. Add the 2 large eggs one at a time, beating after each. Mix in the vanilla extract.
- 4
Add the flour mixture to the butter mixture in two additions, stirring with a spatula until just combined. Fold in the semi-sweet chocolate chips. For thicker cookies, cover the dough and refrigerate for 30–60 minutes.
- 5
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches (5 cm) apart.
- 6
Bake for 9–11 minutes until the edges are set and golden but the centers still look slightly underdone. They firm up as they cool — don't overbake.
- 7
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tip
Brown your unsalted butter instead of just softening it for deeper, nutty flavor — cook over medium heat until golden and smelling of hazelnuts, then chill until solid before using.
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