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Yields:
3 dz.
Prep Time:
5 mins
Total Time:
25 mins
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.
- 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.
- 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!
- 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.
Have you made this recipe? Rate it below and let us know what you think. And for more chocolate chip cookie content, check out our Quest To Make The World’s Most Perfect Chocolate Chip Cookies.
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Ingredients
- 2 1/4 cups
all-purpose flour
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 1 cup
(2 sticks) unsalted butter, softened
- 3/4 cup
granulated sugar
- 3/4 cup
packed brown sugar
- 1 tsp.
pure vanilla extract
- 2
large eggs
- 2 cups
semisweet chocolate chips
- 1 cup
chopped nuts (optional)
Directions
- Step 1Preheat oven to 375° and line two large baking sheets with parchment paper.
- Step 2In 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.
- Step 3Add 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).
- Step 4Using a small cookie scoop, scoop cookie dough onto baking sheets at least 2” apart.
- Step 5Bake for 9 to 11 minutes or until golden.
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