Recipe by i_like_to_eat
super soft and fabulous, found this recipe in an old Bon Apetite mag and never went back to another chocolate chip cookie recipe.
Top Review by Camaro Chic
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.
- 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
Directions See How It's Made
- 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.