Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in eggs one at a time, then add the vanilla extract. Combine until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently to avoid overmixing.
- Fold in the chocolate chips, ensuring they’re evenly distributed.
- Use a cookie scoop or tablespoon to form dough balls. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes until edges are golden brown and centers look slightly underbaked.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy your freshly baked Toll House cookies!
Notes
- Chill the dough for 30 minutes for a firmer cookie texture.
- Sprinkle a pinch of sea salt on top before baking for a sweet-salty twist.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies, Baking, Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1cookie
- Calories: 120kcal
- Sugar: 11g
- Sodium: 85mg
- Fat: 6g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
Keywords: Toll House, Chocolate Chip Cookies, Easy Baking