Prep 15 mins
Cook 30 mins
super soft and fabulous, found this recipe in an old Bon Apetite mag and never went back to another chocolate chip cookie recipe.
- 1 1⁄4 cups butter
- 1 1⁄2 cups brown sugar
- 3 large eggs
- 1 1⁄2 teaspoons vanilla extract
- 2 cups flour
- 6 tablespoons flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 ounces semisweet chocolate, cut into chunks
- Preheat oven to 325°F Using electric mixer, beat butter and brown sugar in large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Sift flour, baking soda and salt into medium bowl. Add to butter mixture and stir just until combined. Mix in chocolate.
- Drop cookie dough by rounded tablespoonfuls onto ungreased baking sheets, spacing evenly. Flatten slightly with back of spoon. Bake for 12-15 minutes (just until the edges are ever so lightly browned). Cool slightly on baking sheets. Transfer cookies to racks and cool completely.
The dough was definately light and fluffy but I ended up with a airy cookie that was somewhat bland and was the texture was aweful that day and worse the next day. Even the BF that requires I freeze part of the cookie dough each time I make them wouldn't eat it. I think if you put only two eggs in the mix it would help. I will stick with my regular recipe. Thanks though! It is always worth a try.