To those who celebrate: Merry Christmas! To others: hey, have an awesome day. For everyone: let’s enjoy some Classic Chocolate Chip Cookies!
This recipe is actually somewhat close to the wonderful Toll House recipe. I grew up on that one, of course, as it was famously on the back of every bag of Toll House Chocolate Chips. The recipe I’m sharing adjusts the amounts, though, but still uses a full bag of chocolate chips.
These cookies are chewy, crisp, sweet, and laden with chocolate. As you may note in my pictures, I used a mix of chocolate, white, and caramel chips. If you want to add nuts, then reduce the number of chips so the add-ins still equal 2 cups.
Bready or Not: Classic Chocolate Chip Cookies
These cookies are chewy, crisp, sweet, and laden with chocolate. No chill time is required; mix the dough and bake right away! Makes about 40 large cookies.
Servings: 40 large cookies
Equipment
- parchment paper
- large cookie scoop or tablespoon
Ingredients
- 1 cup unsalted butter (2 sticks) softened
- 1 cup brown sugar packed
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips
Instructions
- Preheat oven at 375 degrees. Line baking sheet with parchment.
- In a large mixing bowl, beat the butter to soften. Add both sugars and beat until fluffy. Add vanilla followed by the eggs one by one.
- In another bowl, stir together flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl to incorporate everything. Fold in the chocolate chips.
- Use a scoop or tablespoon to space out dough on parchment. Bake for 10 to 13 minutes, until they look set and light gold. Let them remain on the pan a few minutes before transferring them to a cooling rack.
- Store cookies at room temperature in a sealed container.
Have you ever made the America’s Test Kitchen chocolate cookie recipe? I think it’s the ne plus ultra, with browned butter and more brown sugar than white. I never thought to add white chocolate, though, so I’ll have to give that a try.
I don’t think I’ve tried the America’s Test Kitchen recipe, but I might have lost track of the versions I’ve tried at this point! I do like their PBS show.