Yield: 40 cookies
You're craving chocolate chip cookies, what is your go to recipe? For me, it depends on whether I want a "normal" cookie or an ooey-gooey one. Can't decide? Then try my take on the Nestle Toll-House Chocolate Chip Cookie Recipe. You can never, ever, go wrong with these!
I made these cookies last week, and took 1/2 to work and 1/2 to my parent's house...they were all gone within 2 days, and people came asking for more.
1 cup (2 sticks) softened butter (I use Land O'Lakes Unsalted Butter)
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tbsp. vanilla extract
2 large eggs
1 tsp. baking soda
1 tsp. salt
2 1/4 cups all-purpose flour
2+ cups Semi-Sweet Chocolate Chips (I use Nestle Toll House)
Bake at 375 degrees Fahrenheit.
Recipe:
- Beat butter, granulated sugar, and light brown sugar in a mixer until creamy.
- Add vanilla. I have stopped measuring my vanilla, but I usually add ~1/2 tbsp...sometimes 1 tbsp. Don't worry, unless you add a 1/4 cup you cannot go wrong.
- Add in eggs, beating well after each addition.
- Add in baking soda, salt, and about 1/4 cup of the flour mixture. Beat until mostly combined, then gradually add the rest of the flour.
- Stir in chocolate chips. I usually do this by hand with a spatula. I always use an overflowing cup of chocolate chips, so in reality I add ~2 1/4 cups of chocolate to the cookies.
- Scoop cookies onto tray. I like to use ice cream scoopers, as it allows my cookies to be uniform. I currently use the Zerroll scoop, size 2040 (the purple one). These make nice sized cookies. If you want mini-cookies, then use a smaller scoop
- Bake cookies for 9-11 minutes. Let cool for 1-2 minutes, then move to the counter or cookie racks.
- Repeat steps 6 and 7 until there is no more dough left!
Enjoy them while hot, or with a glass of milk!
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