Perfectly Soft Toll House Cookies (Print Version)
Classic Toll House cookies made with granulated and brown sugar, semi-sweet chocolate chips, and walnuts, with a half-melted butter technique for maximum softness.
# Ingredients:
→ For the Cookie Dough
01 -
1/2 cup salted butter, softened
02 -
1/2 cup granulated sugar
03 -
1/4 cup light brown sugar, packed
04 -
1 large egg
05 -
1 tablespoon vanilla extract
06 -
1 1/2 cups all-purpose flour
07 -
3/4 teaspoon baking soda
→ For the Mix-Ins
08 -
1 cup semi-sweet Toll House chocolate chips
09 -
1/2 cup walnuts
# Instructions:
01 -
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
02 -
Heat your butter for about 15 seconds so it's half melted and half soft. This is the secret to perfectly soft cookies!
03 -
Mix the granulated sugar and packed brown sugar into the half-melted, half-soft butter until creamy.
04 -
Lightly mix in the egg and vanilla extract until just combined.
05 -
Mix in the all-purpose flour and baking soda until just combined. Don't overmix.
06 -
Fold in the semi-sweet Toll House chocolate chips and walnuts until evenly distributed.
07 -
Roll the dough into cookie balls and place on the prepared baking sheet. Bake for 10 to 12 minutes. Don't overbake - pull them out at the 10-minute mark for the softest cookies!
08 -
Let the cookies cool on the baking sheet for a few minutes before enjoying these perfectly soft treats!
# Notes:
01 -
The secret to soft cookies is using half-melted, half-soft butter - this creates the perfect texture!
02 -
Don't overbake these cookies - pulling them out at exactly 10 minutes gives you that perfect soft center.
03 -
Using salted butter means you don't need to add extra salt to the recipe.
04 -
The combination of granulated and brown sugar creates depth of flavor and the perfect texture.
05 -
This is the classic Toll House cookie recipe with a perfectly soft cookie twist!
06 -
Store cooled cookies in an airtight container at room temperature for up to 5 days.