Description
Classic Toll House Chocolate Chip Cookies featuring a perfect balance of soft, chewy texture and rich chocolate chips studded throughout. This recipe combines simple pantry ingredients to create irresistible homemade cookies ideal for any occasion.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients
- 8 tablespoons butter, softened
- ¼ cup light brown sugar, packed
- ½ cup sugar
- 2 teaspoons clear vanilla extract
- 1 large egg
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- Combine dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly mixed. Set this mixture aside for later use.
- Cream butter and sugars: Using a stand mixer or an electric mixer and a medium to large mixing bowl, cream together the softened butter, light brown sugar, white sugar, and clear vanilla extract until the mixture becomes light and fluffy, about 2-3 minutes.
- Add egg: Incorporate the large egg into the creamed mixture and mix until no yellow streaks remain, ensuring the egg is fully blended into the batter.
- Incorporate dry ingredients: Reduce mixer speed to low and gradually add the prepared flour mixture to the wet ingredients. Mix just until the flour is thoroughly incorporated to avoid overmixing, which can result in tough cookies.
- Add chocolate chips and nuts: Using a wooden spoon, fold in the semi-sweet chocolate chips and chopped nuts, making sure they are evenly distributed throughout the cookie dough.
- Chill dough: Cover the dough and refrigerate it for 1 hour. This step helps the dough firm up, which results in thicker, more flavorful cookies.
- Preheat oven: Before removing the dough from the refrigerator, preheat your oven to 325°F (163°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Scoop and shape dough: Remove the chilled dough from the fridge and scoop rounded tablespoons of dough. Roll each portion into a ball to help ensure even baking and a uniform shape.
- Arrange on cookie sheet: Place each dough ball 2 inches apart on the prepared cookie sheet, allowing space for spreading during baking.
- Bake: Bake the cookies in the preheated oven at 325°F for 10 minutes until the edges are golden but the centers are still soft.
- Cool cookies: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes after baking to firm up. Then transfer them to a wire cooling rack to cool completely.
Notes
- Refrigerating the dough is crucial for better texture and shape retention during baking.
- Use parchment paper or silicone baking mats to prevent cookies from sticking.
- Chopped nuts can be omitted or substituted with your favorite type of nuts.
- For chewier cookies, take care not to overbake; cookies should look slightly underdone when removed from the oven.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Toll House, chocolate chip cookies, classic cookie recipe, homemade cookies, easy cookie recipe
