Yesterday I got a text from my sister that was really confusing. It was a message that made me furrow my brow, scratch my head and mutter under my breath, “No. That cannot be right.” After some frantic searching online to contradict this bewildering thing my sister said, I realized that she was, in fact, unequivocally right in the matter. Her text shocked me and frazzled me, and quite frankly, it upset me a little. It was a statement so unbelievable, I felt the need to write an entire blog post in response to it.
“Jen, you don’t have a normal cookie recipe on your blog.”
As in, I don’t have a recipe for the recipe I make the most out of any other recipe I make. A recipe for my all-time classic favorite dessert*, both to bake and to eat. It’s the recipe I make when I have no clue what else to make. The recipe that never fails me, the recipe that I somehow always have the ingredients for, and the recipe that is the base for like half of my other cookie recipes. I know this cookie recipe like I know the back of my hand, and I’m pretty confident that could whip up a batch of over five dozen, quite easily in my sleep. It’s the Nestle Toll House Chocolate Chip Cookie Recipe, and it’s pretty much the only cookie recipe you’ll ever need.
I knew my sister couldn’t have gotten it right when she told me I didn’t have this recipe up on my blog. How could my favorite recipe of all time not be posted on here, the very place where I’ve been posting all of my other beloved recipes for the last several years? I used the search bar to look up the term “cookies”. Of course, it spit back many, many results. Triple Chocolate Chip. Chocolate Chunk M&M. Peanut Butter Blossoms. Cookie Pie. But no regular chocolate chip cookies. The horror. The horror.
Well here they are, and it’s about damn time. I’ve made other cookies, I’ve tried other recipes, and I’ve attempted to expand my cookie-making repertoire. But, time and time again, I come back to the Nestle Toll House recipe, the one that was invented in 1938 and has been the favorite classic cookie recipe of America ever since. I have one adaptation to the original, and that change comes in the form of nearly doubling the chocolate chips. Other than that, it needs no modifications. It is perfect just the way it is. And now, you can see for yourself.
*besides ice cream
Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate, plus another 1/2 cup for putting on top
Instructions
-
Preheat the oven to 375° F and grease cookie sheets with baking spray or line with baking mats.
With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
In a separate bowl, combine the flour, baking soda and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips, reserving some to place on top of the cookies once they come out of the oven.
Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.
Scoop dough into rounded tablespoons about 2 inches apart on the cookie sheets for about smaller cookies. I like to make larger cookies by putting about 3-4 tablsepoons of dough for each cookie. If you decide to make them large, only put about 6 on each cookie sheet.
Bake for 9-11 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chips, and wait about 10-15 minutes before eating.
Recipe Notes
Adapted from the Nestle Toll House Cookie Recipe
Yasssssss