CLASSIC CHOCOLATE CHIP COOKIES


This classic chocolate chip cookie recipe is super easy—just toss all the ingredients into one bowl, mix, and bake.

INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter - softened to room temperature
  • 3/4 cup brown sugar - packed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups Nestle Toll House semi-sweet chocolate chips - (12 oz package)
  • 1 cup chopped nuts - optional

DIRECTIONS
  1. Preheat the oven to 375°F. 
  2. In a medium bowl combine the flour, baking soda, salt. 
  3. In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed for 1-2 minutes. Add the vanilla extract and the eggs, one at a time, beating well after each addition. 
  4. Add the flour mixture and mix until partially combined. Add the chocolate chips (and nuts-if using. If you’re not adding nuts, add an additional 2 T of flour to the dough) and mix to combine. 
  5. Using a 2 T sized cookie scoop (I used a size 50 scoop), portion into rounded balls on a parchment lined baking sheet (or ungreased baking sheet). Make sure to space the cookies out with 2-2 1/2" between each cookie dough ball (the cookies will spread some).
  6. Bake for 9-11 minutes or until golden brown. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. 
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CLASSIC CHOCOLATE CHIP COOKIES 

Yield: 36 COOKIES



INGREDIENTS

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter - softened to room temperature
  • 3/4 cup brown sugar - packed
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups Nestle Toll House semi-sweet chocolate chips - (12 oz package)
  • 1 cup chopped nuts - optional


DIRECTIONS

  1. Preheat the oven to 375°F. 
  2. In a medium bowl combine the flour, baking soda, salt. 
  3. In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed for 1-2 minutes. Add the vanilla extract and the eggs, one at a time, beating well after each addition. 
  4. Add the flour mixture and mix until partially combined. Add the chocolate chips (and nuts-if using. If you’re not adding nuts, add an additional 2 T of flour to the dough) and mix to combine. 
  5. Using a 2 T sized cookie scoop (I used a size 50 scoop), portion into rounded balls on a parchment lined baking sheet (or ungreased baking sheet). Make sure to space the cookies out with 2-2 1/2" between each cookie dough ball (the cookies will spread some).
  6. Bake for 9-11 minutes or until golden brown. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.