Ingredients for Back Of That Bag Choc Chip Cookies Toll House
- 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 (12 ounce) package semi-sweet chocolate chips (about 2 cups)
- 1 cup chopped nuts (optional)
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How to Make Back Of That Bag Choc Chip Cookies Toll House
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup (200g) granulated sugar, and 3/4 cup (150g) packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups (300g) chocolate chips and 1 cup (70g) chopped nuts (optional).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, delicious Toll House chocolate chip cookies!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
52g
Fat
23g
Carbs
6g
