The chocolate chip cookie recipe that everybody loves! Learn how to make Classic Toll House Chocolate Chip Cookies from scratch.
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:25 minutes
Yield:30 cookies 1x
2/3 cups (150 g) unsalted butter, room temperature
1/2 cup (110 g) granulated sugar
1/2 cup (110 g) light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 1/3 cups (300 g) all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups (300 g) semi-sweet chocolate chips
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Place the softened butter and sugars in your mixing bowl. Using a stand mixer with the paddle attachment, or a hand mixer, cream the ingredients at low speed. Cream the ingredients until the mixture is creamy.
Add the eggs and vanilla extract and blend at low speed until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter mixture and mix until combined.
Finally, stir in the chocolate chips until they are evenly distributed throughout the cookie dough.
Use a small cookie scoop (No. 40) to drop 1.5 tablespoon-sized dough balls onto parchment lined baking sheets. Place the cookie dough balls 2 inches apart (no more than 8 cookies per tray). Bake the cookies in a preheated oven for 10-12 minutes.
Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Store your chocolate chip cookies covered in an airtight container at room temperature for up to 1 week.
Freeze baked cookies or unbaked cookie dough balls for up to 3 months.
Make ahead: To make cookies in advance, prepare the cookie dough balls and freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, pack the cookie dough balls into an airtight container or freezer bar to freeze up to 3 months. Once you are ready to bake, remove the frozen cookie dough from the freezer and bake at 375ºF. Add 2-3 minutes to your baking time.