Chocolate Chip cookies have a special place in my heart. The big tub of toll house cookie dough was in my fridge all year round for as long as I can remember. As I got older the overwhelmingly sweet taste of the toll house chocolate chip cookies no longer sat well with me. The last thing I needed after eating four cookies before bed, was to feel like I ate four cookies before bed. So I searched for a recipe that would give me a soft and chewy cookie and added/removed a few ingredients so that it wouldn't be unbearably sweet. I've traded in my toll house cookie dough and haven't looked back since. It's a monumental moment!
Ingredients
All-purpose flour: 2 and 3/4 cups (spooned and leveled)
Baking soda: 1 teaspoon
Flake Sea Salt: 1 teaspoon
Butter: 1 cup (two sticks)
Brown sugar: 1 cup (packed)
Granulated sugar: 1/2 cup
Eggs: 2 eggs (room temperature)
Vanilla Extract: 2 teaspoons
Chocolate Chips: As much as you desire (2 cups recommended)
Instructions
Whisk together the dry ingredients in a bowl.
Beat the butter and eggs until they are well combine (about 2 minutes)
Mix in the eggs (one at a time) and vanilla extract
Slowly add in the dry ingredients until just combined
Gently Fold in chocolate chips
Let dough chill for at least 2 hours
Preheat oven to 350
Scoop desired cookie size and place on cookie sheet
Bake cookies for 7 minutes or until they are puffy in the center
Take the cookie sheet out of the oven and slam it on the stove top (trust me this step makes a huge difference)
Place cookies back in the oven for 3-5 minutes.
Take cookies out of the oven, slam them one more time and let cool for desired time
If You want to get super fancy, sprinkle a little more salt on top
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