Chocolate Chip Cookies

One bowl on a weeknight, the back of the bag done properly, or a browned-butter project that rests overnight.

Serves

Active15 min

Total25 min

VesselsSHEET PAN + MIXING BOWL

Units

The back-of-the-bag original, halved for a weeknight household: the cookie every other cookie answers to.

Adapted from Original Nestlé Toll House Chocolate Chip Cookies by Nestlé Toll House · Very Best Baking.

+ proper creaming: softened butter and both sugars beaten until genuinely creamy, for lift and chew
+ dry whisked separately: leavening and salt land evenly, no soda streaks
+ the canonical ratio: Toll House proportions kept literal, just halved

heat oven to 375°f · ungreased sheet pans

1/2 cup unsalted butter

· softened

6 tbsp granulated sugar

6 tbsp brown sugar

· packed

1/2 tsp vanilla extract

cream butter + sugars

3 min · pale and fluffy

1 large egg

beat in egg

until fully incorporated

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

whisk dry ingredients

flour + soda + salt, set aside

beat in flour mixture

gradually, low speed until combined

1 cup semisweet chocolate chips

· 6 oz, half a 12-oz bag

stir in morsels

fold until distributed

drop by tablespoon

rounded, onto ungreased sheets

bake

9-11 min · 375°f, golden brown, then 2 min rest on the pan

MIXING BOWL

heat oven to 375°f · ungreased sheet pans. Ingredients are rows; steps merge columns left to right.
6 tbsp granulated sugar
1/2 cup unsalted butter, softened	cream butter + sugars, 3 min · pale and fluffy	beat in egg, until fully incorporated	beat in flour mixture, gradually, low speed until combined	stir in morsels, fold until distributed	drop by tablespoon, rounded, onto ungreased sheets	bake, 9-11 min · 375°f, golden brown, then 2 min rest on the pan
6 tbsp brown sugar, packed
1/2 tsp vanilla extract
1 large egg
1 cup all-purpose flour	whisk dry ingredients, flour + soda + salt, set aside
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips, 6 oz, half a 12-oz bag