Credit: Part of Toll House recipe with a couple tweaks from my coworker Renee 🙂
Total: 10 min + (Chill dough over night)
Cook: 9-11 min
Yields: 36 cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs (room temp)
1 2/3 cups (10-oz. pkg.) Chocolate chips
PREHEAT oven to 375° F.
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 chips.
Chill dough over night! This is the key to excellent chocolate chip cookies, I swear!
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.
Makes roughly about 3 dozen cookies
PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Stir in 1 cup morsels. Spread into prepared pan. Sprinkle with remaining 2/3 cup morsels. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
Makes 4 dozen bars
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