Chocolate Chip Cookies
I have been tweaking the classic Tollhouse Cookie recipe for years to recreate my husband’s favorite childhood cookie that his grandmother used to make. He would head to her freezer (she stored them already cooked in a big Ziploc bag in the freezer) every time he visited to grab one of these super-thin beauties. If you like thin, chewy, chocolate chip cookies, these are right up your alley!
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup softened butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips (I like Ghiradelli brand if you want to splurge, but Nestle is good, too)
Pre-heat the oven to 375°F and line two cookie sheets with parchment paper or spray with baker’s spray, such as Baker’s Joy brand.
Combine the flour, baking soda and salt in a small bowl. Beat the butter, sugars and vanilla in mixing bowl until creamy and light in color. Add the eggs, one at a time, mixing well after each addition and scraping down the bowl as needed. Beat in the flour mixture and stir in the chocolate chips.
Drop by rounded tablespoons (12 per pan, evenly spaced) and bake for 12 minutes, switching and turning the pans around halfway through the cooking time. DO NOT OVERBAKE – the cookies continue to cook after they come out of the oven. Cool on the sheets for 1-2 minutes, then remove the cookies (carefully – these are thin) to a rack to finish cooling. Store tightly sealed with a slice of bread to keep them soft.