Toll House Cookies

Whenever someone moves into the neighborhood, I bake cookies. They get some, and we get some – it’s a win-win! Usually they’re chocolate chip, although sometimes I change it up. Around the holidays, I always make Gingersnaps. Today, our new neighbors are getting the classic chocolate chip cookies made from the Toll House recipe. It’s consistently delicious and chewy. Nothing changed here – I used the standard recipe:

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks – 8 oz) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) Chocolate Chips

Directions:
Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition.

Gradually beat in flour mixture. Stir in chocolate chips.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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