Home. Comfort. Family. Love. The chocolate chip cookie embodies these concepts unlike any other baked good. Let’s thank Ruth Graves Wakefield, proprietor of the Toll House Inn, for the invention of this iconic treat, a staple in the baking repertoires of moms, grandmas, aunts, godmothers, kind neighbor ladies, and bloggers.
I could bake chocolate chip cookies in my sleep. They’re Mike’s favorites from my arsenal, always his answer when I ask what I should bake. The recipe below is based on the Toll House recipe, with a few very minor tweaks.
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- ¾ cup brown sugar (very generously packed)
- ¾ cup white sugar
- 2 eggs
- 2-3 teaspoons vanilla extract*
- 1 12-ounce bag milk chocolate chips
*I like a lot of vanilla in my cookies, but you could stick to the standard 1 1/4 teaspoons that the original recipe calls for if you like.
Preheat oven to 375 degrees.
In a medium bowl, combine flour, baking soda, and salt; set aside.
In a mixing bowl, cream together butter and sugars until fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla, beating well.
Add half the flour mixture and beat; add remaining flour and beat until well-combined.
Stir in chocolate chips.
Using a two-inch cookie scoop, place on cookie sheets about two inches apart; I bake six cookies at a time on each baking sheet.
Bake for 11-12 minutes, until nicely browned.
Cool on a wire rack.