1 cup unsalted butter (softened)3/4 cup granulated sugar3/4 cup brown sugar (packed)2 large eggs1 tsp vanilla extract2 1/4 cups all-purpose flour1 tsp baking soda1/2 tsp salt2 cups semi-sweet chocolate chips
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy (about 3-5 minutes).Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture into the wet ingredients and stir until just combined.Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.Scoop Dough: Drop rounded spoonfuls of dough (about 1-1.5 inches in diameter) onto an ungreased baking sheet, spacing them about 2 inches apart.Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies should still look slightly soft in the center.Cool and Serve: Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
Chill the Dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.Adjust for Texture: For crispier cookies, bake an extra 1-2 minutes; for chewier cookies, bake slightly less.Storage: Store baked cookies in an airtight container at room temperature for up to 5-7 days.Enjoy your freshly baked Toll House cookies—perfect for any occasion!
