Chocolate Chip Cookies (the Nestle Toll House recipe with a few notes)
- 2-1/4 cups all-purpose flour (My mom taught me never to scoop the flour out of the jar with the measuring cup, but to spoon the flour lightly into the measuring cup, and then to use a knife edge to brush any flour that pokes above the top of the measure cup back off into the flour jar. She also taught me never to pack the flour into the measuring cup.)
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) butter, softened (Softening the butter — getting it out of the refrigerator a few hours before cooking and letting it come to room temperature — makes a big difference in this recipe. They come out soft and thin, with chocolate chips poking out in little bumps, and they stay soft, which to me is chocolate chip cookie perfection.)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (dark brown sugar is especially good)
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) semi-sweet chocolate chips
- (This recipe also calls for 1 cup chopped nuts, I don’t like them so I leave them out.)
Preheat the oven to 375 degrees.
Sift or wisk flour, baking soda and salt together in a small bowl. Beat butter, sugars and vanilla extract in a separate large mixer bowl until creamy. Beat in eggs, one at a time. Beat in flour mixture a little bit at a time. Stir in chocolate chips. Put rounded spoonfuls onto ungreased baking sheets.
Bake for 9 to 11 minutes. Cool on wire racks.