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:
- 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
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.