Classic Chocolate Chip Cookie, Revised
This is my variation on the classic Toll House chocolate chip cookie recipe. It makes a cookie that is a bit less sweet and a little thicker and softer than the original. I also like to make the cookies a bit larger.
Ingredients
At a glance
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Makes
2 dozen
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 (12-ounce) package (2 cups) semisweet or bittersweet chocolate chips
- 1 cup chopped nuts (optional)
Steps
Preheat the oven to 375 degrees F. Lightly grease or spray cookie sheets.
Whisk together the flour, baking soda and salt. Set aside.
In a large bowl, cream the butter with the sugars until light, about 2 minutes. Beat in the vanilla and eggs. On low speed, beat in the dry ingredients just until mixed. Stir in the chocolate chips and nuts.
Drop by heaping tablespoonfuls onto the cookie sheets. Bake for 9 to 11 minutes, or until golden. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to finish cooling.
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