Simple Chocolate Chip Cookie Recipe That Beats Toll House

I have a confession. I actually love the back-of-the-bag Toll House recipe. It’s a classic for a reason. But I also know we can do better, right? We can take that same nostalgic, buttery cookie and crank it up to eleven without making it complicated. This simple chocolate chip cookie recipe does exactly that. I’ve...

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert, simple chocolate chip cookie recipe

Cuisine American

Servings 24 servings

Calories 165 kcal

Ingredients

2 1/4 cups 280g all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 cup 2 sticks, 226g unsalted butter, softened to room temperature
3/4 cup 150g packed light brown sugar
1/2 cup 100g granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
2 cups 340g semi-sweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute.
Add the brown sugar and granulated sugar. Beat until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips with a rubber spatula until evenly distributed.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

1. For extra chewy cookies, substitute 1/4 cup of the all-purpose flour with 1/4 cup of bread flour.
2. If you don't eat eggs, this recipe won't work well with a standard egg substitute; try a different egg-free recipe.
3. Store baked cookies in an airtight container at room temperature for up to 4 days.
4. Add a slice of bread to keep them soft.
5. To freeze unbaked dough, scoop into balls, freeze on a tray, then transfer to a freezer bag.
6. Bake from frozen, adding 2-3 minutes.
7. Weigh your flour if you can.
8. A kitchen scale is your best friend here.
9. Scooping flour with a measuring cup packs in too much, leading to dry, cakey cookies.
10. If you don’t have a scale, fluff the flour with a spoon, then spoon it into the cup and level it off.
11. Never, ever dunk the cup directly into the bag.
12. Pull your butter out 30 minutes before baking.
13. Cold butter won’t cream right, and melted butter changes the texture.
14. Soft, but not squishy, is the sweet spot.