*Almost* Toll House Chocolate Chip Cookies
Toll House chocolate chip cookies, but with a twist making them softer and chewier even on day two. You'll love these cookies!
Servings: 24 cookies
Calories: 251kcal
Ingredients
- 1 cup butter room temperature
- 1 ¼ cups light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ⅔ cups all purpose flour
- 2 cups chocolate chips
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
- Cream butter and sugars together with an electric mixer. Add eggs then vanilla extract.
- Mix in baking soda, salt and flour (until just combined)Stir in chocolate chips.
- Use a cookie scoop (2 Tbsp. size) to scoop dough or use your hands to form dough balls. Place 6-8 balls of cookie dough onto a baking sheet. Bake for 9-11 minutes or until lightly golden.If making larger (3 Tbsp. size) cookies, bake for 12 minutes.
- Cool 2-3 minutes on a cookie sheet and transfer to wire racks.
Video
Notes
Store in an airtight container up to 5 days on the counter. Can also store in freezer for a few months.
Nutrition
Calories: 251kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 256IU | Calcium: 27mg | Iron: 1mg
