The Toll House Cookie, Essentially
This is my desert island chocolate chip cookie — chewy middles, crispy edges, and two small tweaks on the Toll House classic that make it the one I always come back to.
Ingredients
- 2 ¾ cups (375 g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 teaspoon fine sea salt
- 8 ounces (226 g) room temperature unsalted butter (2 sticks)
- ⅓ cup (66 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces (225 g) semisweet or bittersweet chocolate bars cut into chunks
Instructions
- Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Mix 8 ounces room temperature unsalted butter, ⅓ cup granulated sugar, and 1 cup packed light brown sugar in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add 2 large eggs one at time, mixing until each one is incorporated. Add 2 teaspoons vanilla extract and mix it in.
- Add the flour mixture to the butter mixture in 2 additions, beating on low speed just until the flour is incorporated. Stir in 8 ounces semisweet or bittersweet chocolate bars. Put the bowl in the refrigerator while the oven heats, about 20 minutes.
- Heat the oven to 350 (175C) degrees with the rack in the center of the oven. Line 2 baking sheets with parchment paper.
- Scoop 2 tablespoon-sized balls of dough onto the sheets, spacing 1 1/2 inches apart. Bake the cookies one sheet at a time for 13-15 minutes, until the edges turn lightly golden. Cool on the pan for 3 minutes. Transfer to a rack to cool completely,
Notes
- This cookie scoop makes perfectly sized blobs of dough and uniformly-shaped cookies.
- Storage and make ahead: The best way to keep these chocolate chip cookies is to store them in a zippered plastic bag.
- Make the dough through Step 3 and refrigerate up to one day ahead.
Nutrition
Calories: 113kcalCarbohydrates: 18gProtein: 1gFat: 4gSodium: 162mgFiber: 1gSugar: 17g
