Toll House chocolate chip cookies are clearly America's favorite cookie recipe. This is my favorite version of the original Toll House recipe, and makes large, chewy-in-the-center, crisp-on-the-edges, chocolate chip cookies.
Makes about 20 Chocolate Chip Cookies
Makes about 20 Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, soft
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups dark or semi-sweet chocolate chips
- 1 cup chopped walnuts
Preparation:
Preheat oven to 375 degrees F.
Sift the flour, baking soda and salt into a bowl. Cream together the butter, sugars, and vanilla extract in large bowl until thoroughly mixed. Beat in the eggs, one at a time. Mix in the sifted ingredients until just barely blended. Stir in the chocolate chips and nuts. Drop 1/4-cup portions of cookie dough, about 3 inches apart, on un-greased cookie sheets.
Bake for 11 to 13 minutes, or until golden brown around the edges. Cool on baking sheets for a few minutes, then remove to cool on wire racks.
Sift the flour, baking soda and salt into a bowl. Cream together the butter, sugars, and vanilla extract in large bowl until thoroughly mixed. Beat in the eggs, one at a time. Mix in the sifted ingredients until just barely blended. Stir in the chocolate chips and nuts. Drop 1/4-cup portions of cookie dough, about 3 inches apart, on un-greased cookie sheets.
Bake for 11 to 13 minutes, or until golden brown around the edges. Cool on baking sheets for a few minutes, then remove to cool on wire racks.