This Chocolate Chip Cookies recipe was one of the earliest (or the first recipe) that I ever used when I began baking. It is inspired by the original Nestlé Toll House recipe.
I have been using this recipe to date, and it is one of our family’s favorite ones. Are you one of the people who like to try out the recipes on packages? I sure like to try out recipes that are written on the packages.
Few recipes work, and few just do not satisfy your taste buds. This recipe was one of the earliest (or actually the first recipe) that I ever used when I began baking.
I do make other versions of chocolate chip cookies, but this one is our favorite. I found this recipe on the package of Nestle Toll House semi-sweet chocolate chip morsels.
The cookies are soft in the center and crunchy on the outside. They are chewy, gooey, and loaded with the goodness of chocolate. If you are a nut lover, you could add any chopped nut of your choice.
I made these cookies this afternoon to take them to my son’s soccer match. I made them without nuts just to make sure that all the kids could eat them. There are a few tips that I have included at the end of the recipe to ensure deliciously baked cookies.
Ingredients to make Chocolate Chip Cookies - makes 3 to 4 dozen cookies
- All-purpose flour - 2 ¼ cups
- Baking Soda - ½ tsp
- Baking powder - ½ tsp
- Salt - 1 tsp
- Unsalted butter (Softened) - 1 cup (2 sticks)
- Granulated Sugar - ¾ cup
- Brown Sugar - ¾ cup (packed)
- Vanilla Extract - 3 tsp
- Eggs - 2 (large)
- Semi-Sweet chocolate chips - 2 cups
- Nuts (optional) - 1 cup (chopped)
Procedure -
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat and keep it aside. Also, keep another baking sheet ready.
Combine flour, baking soda, baking powder, and salt in a small bowl. Mix well and keep it aside until needed.
Using a hand mixer or a stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 5 mins).
- Add the eggs one at a time and beat well after each addition.
- Gradually add the dry ingredients and mix well after each addition.
- Add the chocolate chips and stir well to combine.
- Drop the cookie dough by rounded tablespoons on the prepared baking sheet. Place this baking sheet on top of the other baking sheet (to use it as an insulated sheet) and bake at 375°F for 9 -11 minutes.
- I bake one tray at a time and rotate the tray once in between for even browning. Also, insulating the baking sheets allows even browning of the cookies. I noticed that baking with just one tray caused the cookies to have a dark base and a light top.
- Let stand for 2 minutes and then transfer the cookies to a wire rack to cool completely.
- Store in an air-tight container.
More Chocolate-Based Recipes
- Double Chocolate Cookies Recipe
- Apple - Chocolate Chip Muffins
- French Macarons with Chocolate Ganache
- Chocolate Pinwheel Cookies Recipe
- Oats And Chocolate Biscotti - Eggless Recipe
- Simple Classic Brownie Recipe
- Chocolate Raspberry Walnut Bars
- Nutella Brioche Flower Bread
Recipe
Equipment
- ▢ Stand Mixer
- ▢ Oven
Ingredients
- ▢ 2 ¼ cups All-Purpose flour
- ▢ ½ teaspoon Baking Soda
- ▢ ½ teaspoon Baking powder
- ▢ 1 teaspoon Salt
- ▢ 1 cup Unsalted butter Softened (2 sticks)
- ▢ ¾ cup Granulated Sugar
- ▢ ¾ cup Brown Sugar Packed
- ▢ 3 teaspoon Vanilla Extract
- ▢ 2 Eggs Large
- ▢ 2 cup Semi-Sweet chocolate chips
- ▢ 1 cup Nuts Optional (chopped)
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone mat and keep it aside. Also, keep another baking sheet ready.
- Combine flour, baking soda, baking powder, and salt in a small bowl. Mix well and keep it aside until needed.
- Using a hand mixer or a stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 5 mins).
- Add the eggs one at a time and beat well after each addition.
- Gradually add the dry ingredients and mix well after each addition.
- Add the chocolate chips and stir well to combine.
- Drop the cookie dough by rounded tablespoon on the prepared baking sheet. Place this baking sheet on top of the other baking sheet (to use it as an insulated sheet) and bake at 375 F for 9 -11 mins.
- I bake one tray at a time and rotate the tray once in-between for even browning. Also insulating the baking sheets allows even browning of the cookies. I noticed that baking with just one tray caused the cookies to have a dark base and light top.
- Let stand for 2 minutes and then transfer the cookies on a wire rack to cool completely.
- Store in an airtight container.
Nutrition
More Cookies
- Crunchy Coconut Sesame Cookies
- Cream Cheese Spirals | Cinnamon Nut Filled Cookies
- Sweet Maida Biscuit | Baked Shakarpara
- Easy Eggless Coconut Macaroons
Chocolate Chip Cookies - Nestle Toll House
Equipment
- Stand Mixer
- Oven
Ingredients
- 2 ¼ cups All-Purpose flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter Softened (2 sticks)
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar Packed
- 3 teaspoon Vanilla Extract
- 2 Eggs Large
- 2 cup Semi-Sweet chocolate chips
- 1 cup Nuts Optional (chopped)
Instructions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone mat and keep it aside. Also, keep another baking sheet ready.
- Combine flour, baking soda, baking powder, and salt in a small bowl. Mix well and keep it aside until needed.
- Using a hand mixer or a stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 5 mins).
- Add the eggs one at a time and beat well after each addition.
- Gradually add the dry ingredients and mix well after each addition.
- Add the chocolate chips and stir well to combine.
- Drop the cookie dough by rounded tablespoon on the prepared baking sheet. Place this baking sheet on top of the other baking sheet (to use it as an insulated sheet) and bake at 375 F for 9 -11 mins.
- I bake one tray at a time and rotate the tray once in-between for even browning. Also insulating the baking sheets allows even browning of the cookies. I noticed that baking with just one tray caused the cookies to have a dark base and light top.
- Let stand for 2 minutes and then transfer the cookies on a wire rack to cool completely.
- Store in an airtight container.
