Description
Classic Toll House Chocolate Chip Cookies featuring a perfect balance of crisp edges and chewy centers, loaded with semi-sweet chocolate chips and optional walnuts for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Add-ins
- 1 ½ cups semi-sweet chocolate chips (plus extra for topping)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for the moment.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with granulated sugar and light brown sugar. Beat for 2 to 3 minutes until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, thoroughly beating after each addition to fully combine. Then mix in the vanilla extract to add depth of flavor.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain cookie tenderness.
- Fold in Chocolate Chips and Nuts: Using a spatula, fold in the semi-sweet chocolate chips and the chopped walnuts or pecans if you are using them, ensuring they are evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheets: Use an ice cream scoop or cookie scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Press a few extra chocolate chips on top of each dough mound for a classic bakery appearance.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges turn golden brown while the centers still appear slightly underbaked. This ensures a chewy center.
- Cool Before Serving: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely or enjoy warm as desired.
Notes
- For softer cookies, remove from the oven when centers are still slightly underbaked.
- Walnuts can be substituted with pecans or omitted for nut-free cookies.
- Ensure butter is softened (not melted) for proper creaming texture.
- The dough can be refrigerated for up to 24 hours to enhance flavor and texture.
- Use room temperature eggs to help achieve better mixing and texture.
- Pressing extra chocolate chips on top gives a professional bakery look.
