The first thing I ever tried to cook was cookies because I’ve been a cookie fiend since the womb. I like to blame it on my mom’s compulsive Oreo consumption during her pregnancy with me. For the record Oreos are in fact my favorite packaged cookie and I seriously doubt that’s a coincidence. But homemade chocolate chip cookies are my all time favorite. So when I didn’t get an Easy Bake Oven for Christmas as a child my mom let me use the real oven to make cookies. The first batch I ever made I just used the recipe on the side of the package of the Toll House Morsels. And you know what, that recipe is damn good. But that didn’t stop me from spending the next few years tinkering with it. I played around with the proportions of flour to butter to sugar to eggs and below is what I have found to be the best chocolate chip cookie you can make at home. Spoiler alert!: It’s just the package recipe with an extra egg.
This is a pretty simple recipe and I’d love to hear any other modifications or additions that other people have done to this classic recipe. I know I can’t be the only one who has tweaked it. Share in the comments!
Serves Makes about 5 dozen depending on how big you make them
Adapted from Toll House Morsels Package
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened but not melted
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- Preheat oven to 375 degrees F
- In a small bowl combine flour, baking soda and salt. I use to whisk to mix it all together so that it’s well combined.
- In a large bowl beat butter, granulated sugar, brown sugar and vanilla extract until creamy. It should be light and fluffy and not greasy.
- Add eggs to butter and sugar mixture, one at a time, beating well after each addition. Scrape down the sides occasionally to get it all mixed in.
- In three to four additions add in flour mixture. Then stir in morsels.
- Drop by rounded tablespoon onto ungreased baking sheets with about 2 inches in between the cookies.
- Bake for 9 to 11 minutes or until golden brown along the edges.
- Let cool for at least 2 minutes on baking sheet then move to cooking rack to finish cooling. Or you can eat them warm right then and there (highly recommended).