Toll House Cookies
Nestlé's classic chewy homemade chocolate chip cookies loaded with melty semisweet chips and a hint of vanilla.
Ingredients
- 2 1/4 cups all-purpose flour 281 g, spooned and leveled
- 1 teaspoon baking soda pure, aluminum-free
- 1 teaspoon salt table salt or fine sea salt
- 1 cup unsalted butter 2 sticks, 226 g, softened, room temp about 70°F
- 3/4 cup granulated sugar 150 g
- 3/4 cup packed light brown sugar 165 g
- 1 teaspoon pure vanilla extract Madagascar style
- 2 large eggs room temp
- 2 cups Toll House semisweet chocolate chips 340 g
Optional
- 1 cup chopped nuts walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes on medium speed, scraping sides as needed.
- Crack in the eggs one at a time, beating well after each addition. Stir in vanilla extract until smooth and silky.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Using a spatula, gently fold in chocolate chips and nuts, if using.
- Scoop rounded tablespoons onto prepared sheets, spacing about 2 inches apart.
- Bake one sheet at a time on the middle rack for 9–11 minutes, until edges are set but centers still look slightly underbaked.
- Let cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days, layered between parchment paper. Dough or baked cookies can be frozen for up to 3 months.
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