One of my fondest memories as a child was coming home from school on a random day and having a plate of fresh-baked chocolate chip cookies and a cold glass of milk waiting for me. Those days were always the best for my brother and I! My Mom is a phenomenal cook and baker, and always has been. She was constantly surprising us with yummy homemade treats and it always made us feel special. Although I don’t bake as much as her, I try and replicate these moments for my own children as often as I can, and last week was one of those times. Today I’m sharing one of the most beloved and well-known chocolate chip cookie recipes around (Nestle Toll House), while also adding the special tips I’ve learned over the years to make them fluffy and delicious every time.
As always, I’ll be showing step-by-step instructions with photos and helpful hints so any level baker can easily replicate the recipe. At the end of this post I’ve included a printable PDF so you can add this recipe to your own book. Let’s get started!
CHOCOLATE CHIP COOKIES
2 1/4 CUPS all-purpose flour
1 TEASPOON baking soda
1 TEASPOON salt
1 CUP (2 sticks) butter, softened (I use organic, unsalted)
¾ CUP granulated sugar
¾ CUP packed brown sugar
1 TEASPOON vanilla extract
2 large eggs (I use organic brown eggs)
2 CUPS semi-sweet chocolate morsels
** MY TIPS: (1) Use organic, unsalted butter and set on counter overnight before baking (2) Use organic eggs (large size only) and set on counter for at least 4 hours before baking
1. Preheat oven to 375 degrees. Combine flour, baking soda and salt in a bowl (I use a whisk to thoroughly combine) and set aside.
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer until creamy.
3. Add eggs, one at a time, beating well after each addition. This is VERY important… you have to do just one egg at a time!
4. Gradually beat in flour mixture. I do this in 4-5 separate servings, combining completely before adding more!
5. Stir in the chocolate morsels.
6. Place roughly-formed, tablespoon-sized balls on ungreased cookie sheets. I wear disposable gloves for this to not add any oils from my hands.
7. Bake for 9-11 minutes or until the tops are golden brown.
8. Cool on baking sheets for 2 minutes. Move to wire racks cool completely.
Please let me know if you make these chocolate chip cookies because I’d love to hear how they turn out! Below is a link to a printable version of this recipe for your convenience. Happy baking!!
Thanks so much for reading and sharing this article! xoxo, JB