Like probably everyone else, my easiest go to Chocolate Chip Cookie recipe is the one on the back of the bag of chocolate chips. Its easy and convenient… it’s always right there. I have been making chocolate chip cookies with the Nestle Tollhouse recipe for years.
When I really started baking for fun, I made these quite a few times. After a while, I noticed that the recipe had room for improvement. Whenever I made them, I followed the exact recipe but time after time I notice my cookies fell flat once I took them out of the oven. I was looking for a thicker, cakey chocolate chip cookie so I started switching out ingredients and making notes. The recipe below is what I’ve ended up with. Tried it? Let me know how it works for you in the comments!
Perfect Chocolate Chip Cookies
Yields About 3 Dozen
- 2½ Cups All-Purpose Flour
- 1-Teaspoon Baking Powder
- 1-Teaspoon Salt
- 1-Cup (2 Sticks) Unsalted Butter, Softened
- ¾ Cup Granulated Sugar
- ¾ Cup Packed Brown Sugar
- 1½-Teaspoon Vanilla Extract
- 2 Large Eggs
- 2 Cups (12 Ounce Package) Semi-Sweet Chocolate Morsels
- 1 Cup Chopped Nuts (Optional)
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine the flour, baking powder and salt in small bowl. Set aside.
3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually beat in flour mixture. Stir in morsels and nuts.
6. Drop by rounded tablespoon onto un-greased baking sheets.
7. Bake for 14-18 minutes or until golden brown. Cool on baking sheets for two minutes; remove to wire racks to cool completely.