Chock-Full-Of-Chips Toll House-Style Drop Cookies

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READY IN: 45mins
Recipe by ratherbeswimmin

In 'Simply Sensational Cookies' by Nancy Baggett

Ingredients Nutrition


  1. Position a rack in the middle of oven; preheat to 350°.
  2. Grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
  3. In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
  4. Vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
  5. Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
  6. If the dough is very soft, stir in 1 more tablespoon flour.
  7. Drop the dough by heaping 1 tablespoons, spacing about 2 1/2 inches apart on the baking sheets (alternately, scoop up balls of dough using a 1 1/2-inch diameter spring-loaded scoop).
  8. With greased fingertips, pat down the tops to even the mounds slightly.
  9. Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged all over and slightly darker at the edges.
  10. Rotate the pans from front to back about halfway through if needed for even browning.
  11. Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
  12. Using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.

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