I’m kind of famous for my chocolate chip cookies. I’m no Mrs. Fields, but I do love to make cookies. Have you checked out my 12 Days of Christmas cookies? Or my Oatmeal Scotchies? If not, you should.
I don’t do fussy cookies. I am happy to buy those from people who make them. But, I do love to make simple, yummy ones, especially chocolate chip.
I make these so often, that I have the recipe memorized. I do keep the recipe taped to the inside of my cabinet with my other recipe cheat sheets, but it’s just there in case I feel the need to refer to it. I actually posted this recipe on my story about my cheat sheets, but I bet you were probably just overwhelmed with my genius idea of taping recipes to the inside of my cabinet to take note of it. So, I will share it again in proper blog recipe form.
Basically, I use the recipe on the back of the Nestle Toll House Morsels package, but I change one thing. The butter. I just use one stick. I came across this idea of cutting the butter in half because one day, my kids wanted me to make cookies and I only had one stick of butter.
I did a quick google and found this post from La Fuji Mama. She tested three recipes. One of them was the recipe on the back of the Toll House package and another was the same recipe but with half the butter. She proclaimed that the one with half the butter was the winner. Since I only had one stick of butter to use, I decided to give it a try. I have never looked back. They are delicious!
Yields 48
Recipe from Chris Garboski, adapted from the Original Nestle Toll House Chocolate Chip Cookie Recipe
Save RecipeIngredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 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
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on parchment lined baking sheets.
- Bake for 8 to 10 minutes, or until golden brown. Let them cool for 1 minute and then remove the cookies to wire racks to cool completely.
