I fought these cookies for a long time. I just couldn't come to terms with the thought of baking from the back of a package. I refused to believe that a recipe that public, that un-secret, could really be the best.
But since Nic is about to leave for a few months for work, I felt like I should indulge him and make the Tollhouse chocolate chip cookies. I drew the line at making Bisquick pancakes though. That was asking too much.
I don't know if these are the best chocolate chip cookies I've ever had, but they are definitely a classic taste. I resisted the urge to alter the recipe this time, but I think that next time I would like to try to make them with a bittersweet chocolate chip for a richer taste or a little extra salt to balance out the sweetness.
Classic Chocolate Chip Cookies
From the back of the bag.
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips (or try the bittersweet chips)
1 cup chopped nuts (optional)
-In a mixing bowl combine the flour, baking soda, and salt.
-Cream together the butter, sugars, and vanilla in the bowl of a stand mixer (or by hand). Add the eggs one at a time until completely incorporated.
-With the mixer on low speed (or your arm moving slowly), slowly add the flour mixture to the butter-sugar mixture, and mix until completely combined.
-Stir in the chocolate chips and nuts if using.
-Let the dough rest for an hour or up to overnight in the refrigerator. (The package does not say you have to do this, but I think most cookies benefit from this little trip to fridge.)
-Preheat oven to 375 degrees.
-Scoop tablespoons of dough onto and ungreased baking sheet.
-Bake 9 to 11 minutes or until cookies are set in the center. Let cool on baking sheet for two minutes, then transfer to a wire rack to cool the rest of the way.
-Store in an airtight container. (If the cookies start to get hard, you can throw in a piece of white bread, they will get softer again. Again, the back of the package does not include this helpful hint. I include it free of charge.)