Nana's Chocolate Chip Cookies Classic Toll House Cookies
Indulge in nostalgia with Nana's Chocolate Chip Cookies, a timeless take on the classic Toll House recipe that never fails to deliver soft, chewy perfection. Crafted with rich semi-sweet chocolate chips, buttery dough, and a hint of vanilla, these cookies offer the perfect balance of sweetness and texture. The recipe comes together effortlessly with simple pantry staples like all-purpose flour, brown sugar, and a dash of baking soda for just the right lift. Optional chopped nuts add a delightful crunch, making these cookies truly customizable to your taste. Ready in under 25 minutes, they’re ideal for everything from bake sales to late-night cravings. Perfect for sharing (or not), these warm, golden treats are a must-try for any cookie enthusiast.
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Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 cups Semi-sweet chocolate chips
- 1 cup Chopped nuts (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or lightly grease them.
Step 2
In a medium bowl, combine the flour, baking soda, and salt. Stir well to distribute the leavening agents evenly, then set aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract together using a hand or stand mixer on medium speed until the mixture becomes light and creamy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a smooth dough forms.
Step 6
Gently fold in the chocolate chips and nuts (if using) with a spatula until evenly distributed.
Step 7
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Step 8
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still soft.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (1373.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6258.9 |
| Total Fat 357.2g | 0% |
| Saturated Fat 187.7g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 3841.1mg | 0% |
| Total Carbohydrate 755.7g | 0% |
| Dietary Fiber 40.8g | 0% |
| Total Sugars 483.3g | |
| Protein 86.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 375.8mg | 0% |
| Iron 28.1mg | 0% |
| Potassium 1433.9mg | 0% |
Source of Calories