Chocolate chip cookies are my favorite. They are simple, classic, and delicious!! These cookies were my pregnancy craving the last trimester before Thing 2 joined the family. I made a batch of cookies almost every week. Sometimes I shared, sometimes I didn’t. I made them, I do what I want.
I can make this recipe blindfolded with one hand tied behind my back. I feel like I have finally mastered my oven and I’ve gotten the cooking time for these bad boys on lock down. This is the Nestle Toll House recipe because if it ain’t broke, don’t fix it! All you need is a glass of milk. GO!
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- In a medium bowl, combine flour, baking soda, and salt; set aside.
- in a large bowl, cream together butter, sugars, and vanilla. Add eggs one at a time, mixing after each addition.
- Add the flour mixture to the butter mixture in two additions, mix until just combined after each addition. Stir in chocolate chips.
- Place tablespoonfuls on dough on a Sil-Pat lined cookie sheet (or ungreased) baking sheet. Bake for 7½ to 9 minutes. Cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
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