There are some recipes that are so good that they just need to be made over and over and over again. The Toll House chocolate chip cookie recipe is one of those. (True story: I've made these so many times I pretty much have the recipe memorized) -- but like all bakers, I add my own personal twist on the recipe to make it even better.
What's my secret? I mix milk chocolate chips in with the semi-sweet chips -- pure perfection. And, if you follow the recipe exactly on the bag (including mixing the dry ingredients separately from the wet ones) you'll end up with fluffy, yummy treats that may not make it further than the pan (or the bowl!).
Love having cookies all the time? You can also freeze bits of the dough to quickly pop in the oven (or your mouth!) whenever you'd like.
Added bonus: I've included one of my favorite cookie troubleshooting resources here -- which helps you diagnose what "went wrong" with your batch based off of the final look.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 2/3 cups NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 ½ dozen cookies