Better than Tollhouse Chocolate Chip Cookies
Soft and chewy chocolate chip cookies bursting with chocolate chips!
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups semi-sweet chocolate chips, divided
Instructions
- In a large mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy with a mixer for about 4-5 minutes. Add the egg and vanilla and mix well.
- Combine the flour, baking soda, and salt in a bowl. Add the flour mixture to wet ingredients and mix just until combined. You may need to stir by hand because the cookie dough will be very thick. Lastly, add 2 cups chocolate chips and mix until evenly dispersed. Recommend refrigerating the dough overnight but not required.
- When ready to bake, preheat the oven to 350° F. Let the refrigerated dough sit out for about 15 minutes before scooping. Once the cookie dough has softened slightly, scoop onto a cookie sheet lined with parchment paper or a silicone baking mat. I like to use a kitchen scale and make each cookie about 40g. Bake for approximately 11-13 minutes or until lightly golden. Do NOT overbake.
- Once the cookies come out of the oven, immediately press extra chocolate chips from the remaining ½ cup onto the tops of each cookie. This will also help give the cookies a crinkled appearance. Let cool a couple minutes on tray before transferring to a cooling rack.