TMc's Classic Chocolate Chip Cookies
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.
Servings 48 cookies
Ingredients
- 16 TBSP Unsalted butter (2 sticks - softened)
- 1-1/2 cups Light brown sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 tsp Kosher salt (plus a pinch)
- 1 tsp Baking soda
- 2-1/2 cups All-purpose flour
- 2 cups Chocolate chips (10-oz bag is about this much, I use Ghirardelli 60% cacao chips as a rule)
- 1 cup Chopped nuts of choice (optional)
Instructions
- 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
Notes
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.