Chocolate Chip Cookies
"The BEST cookies ever. You make the dough one day and bake the next. I just love this recipe and use it in my cookie business. The dough is alot firmer when put in the frig til the next day. I got this recipe from my sister, who happens to be a great cook and baker. She's the one that said to refrigerate the dough."
photo by Roxanne J.R.
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
36-48 cookies
ingredients
- 24 ounces NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 2 2⁄3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt (optional)
- 1 cup butter (melted) or 1 cup margarine (melted)
- 1 cup brown sugar
- 1⁄2 cup white sugar
- 2 teaspoons vanilla
- 3 eggs
directions
- Combine brown sugar and the white sugar in a bowl.
- Add butter mix well.
- Add the vanilla.
- Add the eggs.
- Mix all together.
- Add the flour.
- Add the baking soda.
- Add the salt.
- Mix all together.
- Add the chips mix well.
- Cover and put in the frig overnight.
- The next day.
- Preheat oven to 375.
- Spoon out on cookie sheet.
- Bake 8 to 10 minutes.
- Leave on cookie sheet for a couple of minutes.
- Then remove and let cool.
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Reviews
-
After all the years that I used the recipe on the back of the morsel package, I have discovered the best chocolate chip recipe ever here. I followed it to the letter and they were scrumptious! I will keep this one forever! Thank you. -
awesome and makes loads -
These cookies are wonderful. I also cut back on the chocolate chips to a 12 oz pkg. I added 1 teaspoon of orange peel and 1 teaspoon of cinnamon. I used "I Can't Believe It's Not Butter (original) instead of butter (softened instead of melted). The cookies did not come out flat or thin. I was thinking of maybe trying some diced Dried Cranberries the next time. It is fun to work with the recipe and try different things. My family loves these cookies. My oven bakes them in 9 min. and yields 72 dropped small spoons of cookies. Thank you for this wonderful recipe! 5 Stars to you! -
These cookies turned out very delicious. I was interested in how it would bake up with melted butter I thought it would spread out flat as a pancake (even though it was chilled) but it didn't. I don't have a small cookie scoop so I spooned out dough, rolled it into balls and gave them a full 10 minutes to bake. I ended up with some nice and thick cookies which were more soft than crisp. I decided to store them in the fridge and wow I couldn't stop snacking on them last night! They have an incredible amount of chocolate chips too but I'm not complaining here. They were great! Made for Spring PAC 2010. -
Definately a 5-star cookie. Not only are they delicious but they hold their shape well so they are a very nice looking chocolate chip cookie. I made a half recipe, using one egg rather than the calculated 1 1/2 eggs. Mine took about 12 minutes to cook. I followed the instructions and let them sit on the cookie sheet for a few minutes before transferring them to a cooling rack. My family loved them.
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RECIPE SUBMITTED BY
Coffee lover
St. louis, 65
<p>I'm married to a wonderful guy!!! We have a 18 year old son, who just happens to be my best friend!! I just love him so much, gonna make a great husband one day.</p>
