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The recipe below is the famous Toll House recipe with 3 changes: I double the vanilla, increase the flour by 1/4 cup and substitute dark brown sugar for light. The dark brown sugar substitution is pretty much a given for most anything I cook. I personally like my cookies to be a little thicker than the normal recipe, and the extra flour gives the cookie a little more body in addition to compensating for the extra vanilla and changes introduced by the dark brown sugar.


Preheat Oven to 375° F

1 cup butter, softened
2 eggs
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

1 bag of dark chocolate chips (variation: 12 oz. bag of M&Ms)

Bake 11 to 13 minutes or until golden brown. Let stand for 1 - 2 minutes on cookie sheets before transferring wire cooling racks. Use a swift motion with spatula to cleanly remove the cookies from the cookie sheets.

Click any image below to enlarge
  1. Comment from Adam 
    8:57 PM   18-Oct-2008
    I used to be a chef and baked very little. I used this recipe and the cookies turned out fantastic. I varied the recipe by increasing the vanilla by a teaspoon and adding i/2 tsp of almond extract. I also added chopped nut topping (peanuts and pecans). Delicious result!
  1. Comment from Monique 
    4:16 AM   20-Mar-2009
    Good recipe!! Added 3 tsp vanilla as chef suggested but omitted the almondessence. Crispy cookies.
  1. Comment from Monique 
    9:32 AM   05-Jun-2009
    Emmm.. I just want to ask (I haven't done this recipe yet) if we have to leave the cookies, before baked, in the rolled shape or if we make them the original cookie shape. Please answer me as quickly as possible, because I'm really looking forward to do this recipe for my party. Thanks!
    1. Response from Brian
      9:32 AM   05-Jun-2009
      Rolling is just a technique I use for all my cookies. It isn't required but I think it promotes a more consistent cookie so long as all the cookies are the same size, which is easier to tell when they are rolled.
  1. Comment from Lisa 
    7:45 PM   13-Dec-2009
    I used your exact recipe, and these are wonderfully delicious!!!!!! Highly recommend!
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