Chock-Full-Of-Chips Toll House-Style Drop Cookies
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
35 cookies
ingredients
- 1 cup unsalted butter, cut into chunks, softened
- 3⁄4 cup packed brown sugar, plus
- 2 tablespoons packed brown sugar (can use light or dark)
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 2 cups unbleached all-purpose flour, plus
- 1 tablespoon unbleached all-purpose flour, plus more if needed
- 1 1⁄2 - 2 cups semi-sweet chocolate chips or 1 1/2-2 cups bittersweet chocolate chips
directions
- Position a rack in the middle of oven; preheat to 350°.
- Grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
- 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.
- Vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
- Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
- If the dough is very soft, stir in 1 more tablespoon flour.
- 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).
- With greased fingertips, pat down the tops to even the mounds slightly.
- 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.
- Rotate the pans from front to back about halfway through if needed for even browning.
- Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
- Using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.
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