Recipe: Chocolate Chip Cookies

I still use the recipe on the back of the Nestle Toll House semisweet morsels bag, with a few changes.

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • dash salt
    • 1 cup (2 sticks) butter, softened
    • 1 cup dark brown sugar, packed
    • ½ cup light brown sugar, packed
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 2 cups chocolate chips

Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Slowly beat in flour mixture. Stir in chocolate chips.

Chill dough in refrigerator for 10 minutes.

Remove dough from refrigerator and drop by rounded tablespoons onto ungreased cookie sheets. Bake for nine to 11 minutes or until golden brown. Cool on baking sheets for two minutes; remove to wire racks to cool completely.

Presented by

Eleanor Barkhorn is a former senior editor at The Atlantic.

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