Better-Than-Tollhouse Chocolate Chip Cookies

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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

Ingredients

• 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

Directions:

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Cream together the butter and sugars until fluffy, at least 5 minutes. Add eggs, one at a time, and the vanilla.
3. Sift together dry ingredients. Gradually add to batter, just until incorporated.
4. Stir in chocolate chips.
5. 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.