How to bake my version of Toll House Chocolate Chip Cookies in a whole new way

You might be surprised to know that my chocolate chip cookie recipe is based off the classic Nestle Toll House Chocolate Chip Cookie recipe. How could it not be?

The original version are so absolutely delicious and it is how I learned to make them and find my passion for baking.

Over the years, after making a recipe time and time again, you tweak things to make it your own.

Here’s my way to make these cookies – and my signature way to bake them: in a muffin tin!

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks of butter
  • ¾ cup white sugar
  • ¾ cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/4 cups semisweet chocolate chips

Instructions

Preheat oven to 350 degrees

Mix together butter and the two sugars until just combined, but not grainy or lumpy. Add in the 2 eggs and the vanilla. Mix together until eggs are incorporated. Add in all of the flour, baking soda and salt and mix carefully until incorporated. Mix in the chocolate chips with a hand mixer – and be a little rough so that some of the chocolate pieces may break, this adds more flavor and more pieces.

Spray a standard size, 12 cup muffin tin with cooking spray. Using a 1.5 tablespoon scoop, place cookies into the muffin cups. Flatten out to scoop just a bit so it reaches the edges of the cup.

Bake 8-10 minutes until the edges are golden brown and the center is just set. Let the cookies cool in the muffin tin or else they’ll fall apart. You will need two 12-cup muffin tins to bake these in a timely manner or else you can wait until the first batch cools.

This method makes about 30 deliciously crisp on the outside and soft in the middle chocolate chip cookies.

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