Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
If you’ve ever looked at the back of a Nestle’s packet of chocolate chips and wanted to make the cookies you saw there, then this is the recipe you need. You only need to make a few simple changes for them to be soft and just as delicious. Tollhouse Chocolate Chip Cookies will quickly become the go-to chocolate cookie recipe in your house.
Still feeling the urge to bake more with chocolate? Then why not try these Chocolate Peanut Butter Ritz Cookies? Or go in a different direction from cookies and try some homemade Chocolate Fudge?
MORE COOKIES RECIPES:
Twix Cookies | Doubletree Cookies
Ingredients for Tollhouse Chocolate Chip Cookies
You will need:
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 stick butter, softened
- 1/4 cup light brown sugar, packed
- 1/2 cup sugar
- 2 teaspoons clear vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts
Substitutions and Additions
Nuts: If you don’t like or can’t eat nuts, then just leave them out. You can always add a little more chocolate chips or even different colored chocolate if you like.
Brown Sugar: You can use dark brown sugar if that’s what you have. It doesn’t change the taste too much but may make the cookies look a little darker once cooked.
How to Make This Tollhouse Chocolate Chip Cookies Recipe
STEP ONE: In a medium-size bowl whisk together the flour, baking soda, and baking powder. Set aside.
STEP TWO: Using a stand mixer, or a medium to a large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
STEP THREE: Add the egg and mix until no yellow streaks are visible.
STEP FOUR: Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
STEP FIVE: Using a wooden spoon, stir in the chocolate chips and nuts. Make sure the nuts and chocolate chips are evenly spread through the dough.
STEP SIX: Cover the dough and refrigerate for 1 hour.
STEP SEVEN: Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
STEP EIGHT: Remove the dough from the fridge and scoop the dough into rounded tablespoons.
STEP NINE: Roll the cookie dough into balls, before placing the dough 2 inches apart. Bake for 10 minutes.
STEP TEN: Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.
Storage
IN THE CUPBOARD: Once the cookies have cooled, you can store them in airtight containers for 4 to 5 days. Don’t pop them in the fridge as they might get too hard.
IN THE FREEZER: You can store the uncooked dough in the freezer for up to 3 months in airtight containers or freezer bags. Thaw it out in the fridge so that it is defrosted but not too warm then continue the process. If you are unsure if the dough is cold enough, pop it back in the fridge for an hour.
Once you start making this Tollhouse cookie dough recipe and creating those delicious cookies, you’ll have a recipe that everyone loves. Homemade cookies are the most delicious, especially when fresh. So you often don’t need to worry about storing them!
more recipes you’ll love
Tollhouse Chocolate Chip Cookies
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 stick butter softened
- 1/4 cup light brown sugar packed
- 1/2 cup sugar
- 2 tsp clear vanilla extract
- 1 large egg
- 2 cup semi-sweet chocolate chips
- 1 cup chopped nuts
Instructions
- In a medium size bowl whisk together the flour, baking soda, and baking powder. Set aside.
- Using a standmixer, or a medium to large mixing bowl and an electric mixer, cream together the butter, sugars, and vanilla extract until fluffy.
- Add the egg and mix until no yellow streaks are visible.
- Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
- Using a wooden spoon, stir in the chocolate chips and the nuts making sure the nuts and chocolate chips are evenly spread through the dough.
- Cover the dough and refrigerate for 1 hour.
- Before removing the cookie dough from the refrigerator, preheat the oven to 325 degrees and line a cookie sheet with parchment paper.
- Remove the dough from the fridge and scoop the dough into rounded tablespoons.
- Roll the cookie dough into balls before placing the dough 2 inches apart.
- Bake for 10 minutes
- Allow the cookies to rest on the cookie sheet for at least 1 to 2 minutes before transferring the cookies to a cooling rack.
These are classic for a reason – SO GOOD!