It’s that time a year again. Today kicks off the Hunkiedorie 25 Days Of Baking and I have decided to kick things off withmy signature sweet, Chocolate Chip Cookies. I have learned never mess with a classic. When I make chocolate chip cookies I stick with the recipe right on the back of the Nestle Tollhouse Milk Chocolate Chip bag.


  • 2 1/4 C. All-Purpose Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 1 C. (2 sticks) Butter, softened
  • 3/4 C. Granulated Sugar
  • 3/4 C. Packed Brown Sugar
  • 1 t. Vanilla Extract
  • 2 Large Eggs
  • 1 Bag NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels


  • Preheat oven to 375° F.
  • Combine flour, baking soda and salt in small bowl. 
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 
  • Add eggs, one at a time, beating well after each addition. 
  • Gradually beat in flour mixture. 
  • Stir in morsels 
  • Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for ten minutes or just before golden brown. 
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • Store in airtight container with a piece of bread to keep cookies soft