These tender, chewy, classic chocolate chip cookies are even better than the iconic Tollhouse recipe. Give these a try, and you’ll never go back!
I grew up on Tollhouse Chocolate Chip cookies. And for years, I loved them. I didn’t even consider that there might be other recipes out there for chocolate chip cookies. Not until I started getting into baking and reading cookbooks did I start experimenting with other recipes. Once I found this one, I’ve never tried another.
This recipe is from Bo Friburg’s The Professional Pastry Chef. The measurements are by weight, not by volume, so you’ll need a food scale to make the recipe (Bed, Bath and Beyond has some inexpensive ones — and their “20% off” coupons are so easy to find — and they really do make for better baked goods, since weight measurements are more accurate than volume ones).
Chocolate Chip Cookies
Source: The Professional Pastry Chef
- 9 oz butter, at room temperature
- 6 oz dark brown sugar
- 6 oz granulated (white) sugar
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract (not imitation)
- 13 oz bread flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chocolate chips
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
- Cream together the butter and sugars until fluffy, at least 5 minutes. Add eggs, one at a time, and the vanilla.
- Sift together dry ingredients. Gradually add to batter, just until incorporated.
- Stir in chocolate chips.
- Scoop cookies with a 1-ounce cookie scoop to ensure consistent size. Bake for 10 minutes, or until golden brown. Cool on cookie sheet two minutes, then move to rack to cool completely.