Tollhouse Chocolate Chip Cookies
Classic Tollhouse Chocolate Chip Cookies with a soft, buttery texture and loads of chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Wet Ingredients
- 8 tablespoons butter, softened Must be softened for easier mixing.
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons clear vanilla extract
- 1 large egg
Add-Ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional) You can omit or substitute with other mix-ins.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, baking soda, and baking powder.
- In another bowl, cream together the butter, light brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract and egg until well blended.
- Gradually blend the dry ingredients into the wet mixture.
- Stir in the chocolate chips and chopped nuts.
Baking
- Drop by rounded tablespoon onto ungreased baking sheets.
- Bake for 9 to 11 minutes or until golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are best served warm. Store in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months.