I’ve always been a fan of the original Nestle Toll House recipe, but it’s only been recently that I’ve actually perfected my chocolate chip cookies. It turns out the secret is in the method rather than the ingredients…and using mini chocolate chips helps too! The extra chocolate makes these rich and gooey, and they’re especially good when they’re still warm.
While this is a recipe we use all year long for a quick dessert, it’s not often that I get to add nuts since my family prefers them without, so I look forward to making several batches at Christmastime so that I can set aside a few with toasted walnuts for myself!
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) butter, softened
- 1-1/2 cup coconut sugar*
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) mini semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
*The original recipe calls for 3/4 cup white sugar plus 3/4 cup brown sugar, but I love the extra flavor that coconut sugar gives the cookies!
Preheat oven to 375 degrees F.
In a small bowl, mix flour, baking soda and salt. It’s important to make sure you measure your flour properly so that the cookies aren’t too heavy or dense.
In a large mixing bowl, combine butter, sugar and vanilla extra and beat on medium-high until creamy. Add eggs one at a time and beat until well incorporated.
Add flour mixture to wet ingredients and mix. It’s important not to over mix the dough at this point so stop when most — but not all — of the flour has been incorporated. Add the chocolate chips and nuts (if using) and finish mixing by hand.
Use a small cookie scoop to form cookie dough balls and arrange them on a cookie pan or stone, leaving space between them so they can spread.
Bake for 9 to 11 minutes (I tend to stick with the lower end of that range). Remove from oven and let cool for 2 minutes on the pan before moving them to a cookie rack to cool completely.
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