the best chocolate chip cookies

It’s been a while since I have had time to bake (or blog about it for that matter). But now that wedding season has wound down, I am finding myself in the kitchen, more than not.  Mostly, seeking comfort food now that the winter chill has set in. Ok, so i’ve been making chocolate chip cookies for as long as I can remember, and everyone always says they love them. It is the one thing I know I can bake and be totally confidant about.  So when I made them on Saturday night, I decided I should share my recipe with everyone, along with my one little trick. Not very different from Toll House, but what makes them extra delicious is this one little thing…sea salt. It is the perfect combo of sweet and a tiny bit salty. Suddenly sea salt in sweets is super trendy, it adds much more texture & flavor than regular table salt. I must say, the flavors balance perfectly together. What I do is  freeze or refrigerate half the dough, so that each time I make them they are hot out of the oven. You can leave the dough in the fridge for up to eight days.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • Directions

    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 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.