The one is hard to come by, but it’s out there somewhere. The ultimate chocolate chip cookie recipe that creates a perfectly baked, perfectly formed cookie loaded with divine chocolate pieces. Despite the simplicity, I am always amazed at how many different recipes and techniques there are. To melt the butter or keep it room temperature, refrigerate dough before baking or not, bake for 6, 9 or 11 minutes? Whetever recipe you prefer, making them yourself is always so much better than buying them.
Why, then, does everybody say they prefer homemade to store-bought? It’s the warm factor. I’m a firm believer that there’s no such thing as a bad chocolate chip cookie, when it’s straight from the oven.
- use room temperature butter
- cream the sugar and butter really well (until pale)
- don’t over-whisk the flour mixture as it will make the cookies tough and
- under-bake the cookies – otherwise they get really crisp
Original Toll House Chocolate Chip Cookies
By Published: December 13, 2012
- Yield: 5 dozen small cookies
- Prep: 15 mins
- Cook: 9 mins
- Ready In: 24 mins
This famous classic American cookie is a treat no matter what the age or occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt
- 1 cup butter softened
- 3/4 cup granulated white sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups nestle toll house semi-sweet chocolate morsels
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350° F (or 176 Celsius)
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
- For softer cookies, under-bake the cookies by 1-2 minutes.
May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
The pictures are adorable! One more killer tip, from the NYT and Orangette– leave the cookie dough in the fridge for 24-72 hours, then thaw and bake for a deliciously caramelized yet chewy-gooey bite.
YUm! I’m going to try that – have them in the fridge as we speak
thanks for the tip!