This recipe is more or less the same one on Tollhouse chocolate chip packages. The main differences are baking temperature, chilling the dough, and slightly more vanilla. This recipe also includes weights for accuracy every time.

Large batch tips

Since this makes ~36 cookies, there needs to be a place to store the cookies once they are done baking in order to use the baking sheet again. Paper bags are great because they have a lot of room and soak up grease on the bottom. To use a paper bag, make a slit up the side, then cut off the bottom rectangle. Lay out on the counter and transfer cookies on there between batches.

Use two baking sheets so one can cool while the other is in the oven. For example, a few minutes before the first batch of cookies is done, prep the other baking sheet and portion out cookies. Replace the baking sheet in the oven with the new baking sheet, allow the hot cookies to cool for a few minutes, then move them to the paper bag. Repeat until all cookies have been made.

Tollhouse chocolate chip cookies

Yield: 3 dozen

Prep Time: 7 minutes

Cook Time: 1 hour

Total Time: 1 hour 7 minutes

Classic Tollhouse cookies with a few minor changes.

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Ingredients

• 2 sticks (1 cup/230g) unsalted butter, softened
• 3/4 cup (150g) white sugar
• 3/4 cup (150g) brown sugar
• 2 eggs, room temperature
• 2 tsp. vanilla
• 2 3/4 cup (345g) all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 12 oz. package (2 cups/340g) semi-sweet chocolate chips

Instructions

1. In the bowl of a stand mixer, cream butter, white sugar, and brown sugar until light and fluffy, ~2 minutes.
2. Add in one egg and the vanilla, beat on medium-low speed until fully incorporated, then repeat with other egg.
3. Add in about half of the flour while mixer runs on low. Scrape down the sides, then add remaining flour and dry ingredients.
4. Add in chocolate chips and mix on low until well combined. Cover and chill dough until ready to use.
5. Once ready to bake cookies, preheat oven to 350°F.
6. Portion cookies using a 1 1/2 tablespoon scoop and place them 2” apart on a silicone mat lined baking sheet.
7. Bake for 10-12 minutes, until edges are golden and middles are set. Repeat with remaining dough.