Chocolate Chip Cookies
Chewy in the middle, crisp at the edges - the classic 1938 Toll House recipe, with the dough chilled briefly before baking so it spreads less and develops deeper caramel notes; the original recipe also included chopped walnuts, kept optional here.
⏱ 20 min🍽 24 servings
dessertbakingvegetarian
Ingredients
- •2 1/4 cups all-purpose flour
- •1 tsp baking soda
- •1 tsp salt
- •1 cup butter, softened
- •3/4 cup granulated sugar
- •3/4 cup brown sugar
- •2 large eggs
- •2 tsp vanilla extract
- •2 cups chocolate chips
- •1 cup walnuts, chopped (optional, per the original recipe)
Steps
- 1.Whisk together flour, baking soda, and salt in a bowl.
- 2.Cream the butter and both sugars until light and fluffy.
- 3.Beat in the eggs and vanilla.
- 4.Mix in the dry ingredients until just combined, then fold in the chocolate chips and walnuts, if using.
- 5.Cover and chill the dough for at least 30 minutes, up to 24 hours - resting lets the flour hydrate fully, deepens the dough's flavor, and keeps the cookies from spreading too thin.
- 6.Preheat oven to 375°F / 190°C.
- 7.Drop rounded tablespoons of dough onto a baking sheet and bake for 9-11 minutes.