Based on the original Toll House recipe, tweaked to my personal preferences. I strongly prefer the crispy edges/chewy middle that using all light-brown sugar produces. This particular recipe is highly scalable - see the recipes notes at the bottom for more info on that topic.
Prep Time 15minutes
Cook Time 20minutes
16TBSPUnsalted butter(2 sticks - softened)
1-1/2cupsLight brown sugar
1tspKosher salt(plus a pinch)
2cupsChocolate chips(10-oz bag is about this much, I use Ghirardelli 60% cacao chips as a rule)
1cupChopped nuts of choice(optional)
Preheat oven to 350 degrees
Stir flour, salt and baking soda together in a small bowl with a fork
Cream butter and sugar in a mixing bowl until light and fluffy
Add eggs and extract and mix well
Add dry ingredients and mix well
Add chips (and nuts if used) and mix just until incorporated
Scoop out dough and place scoops flat side down on parchment paper on baking sheets – no more than 12 per standard cookie sheet
Bake for about 12 minutes at 350 degrees until cookies are golden brown
Slide parchment with cookies onto cooling racks
Let cool completely before bagging or containerizing
This recipe is very easy to scale up and down based on your butter and egg. Like so:
1 stick (8 TBSP) butter + 1 large egg + everything else in the base recipe halved yields approximately 2 dozen cookies
3 sticks (24 TBSP) butter + 3 large eggs + everything else in the base recipe times 1.5 yields approximately 6 dozen cookies
...and so on.
My only caution here is that a 1.5 times recipe nearly overflows my 4.5 quart KitchenAid stand mixer bowl. I would not try for more than 6 dozen cookies' worth of dough in one batch unless you've got a really big mixer bowl (at least 6 quart).
TMc's Classic Chocolate Chip Cookies http://outsidevoice.com/?p=372 November 24, 2019