Servings 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels
Instructions
- Preheat oven to 375° F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, brown sugar and vanilla extract until light and fluffy, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition, then gradually beat in flour mixture.
- Stir in the chocolate chips.
- Using two spoons or a small ice cream scoop, drop 2-tablespoon portions of dough onto the cookie sheets, spacing the cookies at least 2 inches apart.
- Bake the cookies until they are set around the edges and golden brown, 9 to 11 minutes. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire wrack to cool completely.
Notes
- To add nuts to your batch: Mix in 1 cup of your favorite chopped nuts (walnuts, pecans, pistachios, etc.) when you stir in the chocolate morsels.
- For thicker, chewier cookies: Chill cookie dough for at least 3 hours (or overnight).
- To make pan cookie bars: Spread the dough into a greased 15 x 10-inch jelly-roll pan and bake at 375° F for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Easy, delicious and perfect for slicing into squares!
- For high-altitude baking: Increase flour to 2 1/2 cups and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
- Store at room temp: Store cooled cookies in an airtight container for up to 5 days.
- Freezing baked cookies: Freeze in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temp or reheat in a 300°F oven for a few minutes.
- Freezing cookie dough: Scoop dough balls onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes.
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