To bake the best chocolate chip cookies that your family and friends will be begging you for more, we start with the Nestle Toll House cookie recipe, make a few changes, and use a brilliant utensil, and give you some advice depending on if you have dark or light baking trays – they make a difference.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 cup (2 sticks) room-temperature butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-ounce package) semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- PREHEAT oven to 375° F.
- SIFT together flour, baking soda, cinnamon and salt in small bowl.
- BEAT butter, granulated sugar, brown sugar and vanilla extract with a stand mixer until creamy.
- ADD eggs, one at a time, beating well after each one.
- MIX in flour mixture gradually. Stir in chocolate chips and nuts.
- DROP by rounded tablespoon (or medium ice cream scoop) onto ungreased baking sheets.
- BAKE for 10 to 12 minutes or until golden brown.*
- COOL on baking sheets for 2 minutes; remove to wire racks to cool completely.
* If you bake two trays at the same time, be sure to adjust your oven racks so there is ample space between them, and bake for 13-15 minutes
Different cookie trays will bake differently. See blog post for explanation. Watch to not overbake.
For cookies that look better, press 2-3 chips on top of the round dough in the trays
- Category: dessert
- Method: baking
- Cuisine: American