NY’s favorite cookie is the original Toll House Chocolate Chip recipe. You simply cannot go wrong!
4 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 cups softened butter
1 1/2 cups sugar
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla extract
4 cups chocolate chips
2 cups chopped nuts (optional)
Preheat oven to 375 degrees.
Mix together butter, sugar, brown sugar and vanilla extract. Beat until creamy. Beat in eggs.
Gradually add dry ingredients (flour, baking soda & salt). Mix well.
Stir in chocolate chips and nuts.
Drop by rounded teaspoonfuls onto greased cookie sheets and bake 8-10 minutes. I use baking stones with a Silpat mat or parchment paper.
Makes 200 2-inch cookies
Now, this is how I make them:
I beat the butter…add the sugar & mix well…add the brown sugar & mix well.
I measure out the baking soda & salt into a small 1/2 cup bowl. I do this so I can use the same measuring spoon for the vanilla. It’s just easier to measure the dry ingredients first so the spoon isn’t wet.
Then I add the vanilla and mix well adding one egg at a time while mixing. The batter at this point is pretty much a whipped consistancey.
I then measure the flour and place into a separate bowl. This is because … if I add the flour one cup at a time … I always forget how many cups I’ve added to the dough. I add the measured flour a bit at a time mixing well after each addition.
I use a medium size mechanical ice cream scoop for measuring the dough onto the baking stone.
Bake for 9 minutes at 375 degrees or until browned.