Classic Toll House Chocolate Chip Cookies
Golden edges, soft, chewy centers, and plenty of semi-sweet chocolate chips. Buttery, rich, and loaded with chocolate, these classic cookies are everything a homemade chocolate chip cookie should be. Best enjoyed warm, with a cold glass of milk.
A LITTLE ABOUT THIS RECIPE
These are the chocolate chip cookies so many of us grew up with: buttery dough, plenty of semi-sweet chocolate, lightly golden edges, and soft centers. Nothing fancy—just a familiar homemade classic, baked fresh and enjoyed warm.
INGREDIENTS
- 2¼ cups (270 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp table salt
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340 g) semi-sweet chocolate chips
METHOD
1. Preheat the oven. Preheat to 375°F. Crumple each sheet of parchment paper into a loose ball, then flatten it and line the baking sheet. This helps the paper relax and fit the tray more easily.
2. Mix the dry ingredients. Whisk together flour, baking soda, and salt.
3. Cream the butter and sugars. Using the paddle attachment, cream the softened butter with both sugars on medium speed for 2–3 minutes, until creamy and slightly lighter.
4. Add eggs and vanilla. Add eggs one at a time, mixing after each addition. Mix in vanilla.
5. Add the flour mixture. Reduce speed to low and mix in the dry ingredients just until incorporated. Avoid overmixing.
6. Add the chocolate. Fold in the semi-sweet chocolate chips until evenly distributed.
7. Portion the dough. Scoop approximately 1½ Tbsp per cookie and arrange about 2 inches apart on prepared sheets. For thicker cookies, optionally chill the portioned dough 30–60 minutes before baking.
8. Bake. Bake 9–11 minutes, until the edges are golden and the centers still look slightly soft.
9. Cool. Leave cookies on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack.