Classic Chocolate Chip Cookie, Revised
Makes: 2 dozen
This is my variation on the classic Toll House chocolate chip cookie recipe. It makes a cookie that is a bit less sweet and a little thicker and softer than the original. I also like to make the cookies a bit larger.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ⅔ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 (12-ounce) package (2 cups) semisweet or bittersweet chocolate chips or chunks
- 1 cup chopped nuts (optional)
- Preheat the oven to 375 degrees F. Lightly grease or spray cookie sheets.
- Whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter with the sugars until light, about 2 minutes. Beat in the vanilla and eggs. On low speed, beat in the dry ingredients just until mixed. Stir in the chocolate chips and nuts.
- Drop by heaping tablespoonfuls onto the cookie sheets. Bake for 9 to 11 minutes, or until golden. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to finish cooling.