Toll House Chocolate Chip Cookies Recipe: Classic and Chewy
Classic Toll House Chocolate Chip Cookies with a chewy-crisp texture.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts or pecans optional
- Optional: Powdered sugar sea salt
- Suggested Pairings: Milk coffee
Instructions
- Preheat oven to 375°F; line baking sheets with parchment.
- Whisk flour, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar for 2-3 minutes.
- Add eggs one at a time, then vanilla; mix. Taste and adjust the sweetness or vanilla.
- Gradually add dry ingredients; fold in chocolate chips and nuts.
- Scoop 1.5 tbsp of dough balls onto sheets, 2 inches apart.
- Bake 9-11 minutes until golden. Cool 2 min on sheets, then on a rack.
- Serve on a white ceramic platter with powdered sugar, milk, and coffee.
Notes
- Chill the dough for chewier cookies.
- Store at room temperature for 1 week or freeze for 3 months.
- Try vegan or gluten-free variations.
- Pair with ice cream.