- 2 1/4 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 lb butter (1 cup) softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/2 tsp almond extract
- 2 large eggs
- 2 cups chocolate chips (12 oz package)
- Preheat oven to 375F
- Mix flour, baking soda and salt together and set aside.
- In a separate bowl cream the softened butter together with the white sugar and brown sugar. Add the sugar a bit at a time until it is well incorporated with the butter. You can use a mixer for this job or do it by hand (this is the way I usually do it!).
- Add the vanilla and almond extracts followed by the eggs (one at a time) and beat this mixture until light and fluffy.
- Do this next step by hand. Add the dry ingredients to the wet mixture a bit at a time until everything is evenly incorporated. The dough will be stiff by the time all the flour mixture has been added.
- mix in the chocolate chips
- Using a teaspoon, drop rounded spoonfuls onto a parchment lined cookie sheet.
- Bake on the middle oven rack for 8 – 11 minutes. I like to make larger cookies that are soft and chewy when done so usually leave the cookies for around 10 minutes in the oven.
- Repeat until all the cookie dough is used up.
- The cookie yield varies. You will get around 60 cookies if you make them using only a rounded teaspoonful of dough. I use more dough per cookie and get about 25 cookies when I use this recipe.
My old recipe book is falling apart now but I still use the the recipes so carefully clipped from magazines or copied by hand when I was younger. Here’s a photo of the old Toll House recipe that I carefully scocth-taped onto a page about 36 years ago!