Better Than Toll House Cookies
Deliciously rich, buttery chocolate chip cookies that strike the perfect balance between crispy edges and gooey centers.
- Prep Time: 15
- Cook Time: 11
- Total Time: 26
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the flour and baking soda in a small bowl; set aside.
- Beat the softened butter, granulated sugar, brown sugar, and salt in a large bowl until creamy and well combined.
- Add the vanilla extract and the eggs to the mixture; beat well until fluffy and united.
- Blend in the flour mixture gradually, ensuring not to overmix.
- Fold in the chocolate chips.
- Drop scoops of dough onto ungreased baking sheets, leaving space for spreading.
- Bake for 9 to 11 minutes until edges are golden brown.
- Allow to cool on baking sheets for a few minutes before transferring to wire racks.
Notes
Store leftover cookies in an airtight container for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14.2g
- Sodium: 140mg
- Fat: 9.1g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26.8g
- Fiber: 0.5g
- Protein: 2.3g
- Cholesterol: 30mg