Emily’s Even-Better-Than-Toll-House Chocolate Chip Cookies
The recipe on the outside of every bag of Toll House chocolate chips is pretty good, but Emily’s version of this old favorite recipe is even better!
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 c (6-8 oz) Toll House semi-sweet chocolate chips
Pre-heat oven to 375°F.
Combine flour, baking soda, and salt in a small bowl. Beat butter, sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto baking sheets.
Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
Yield: ~5 dozen cookies
Time to make: 20-30 minutes
Source: Emily Peterson
Unless these are midget cookies…there is no way the recipe makes 5doz… 🙂 But they are SURE tasty!
I added 1 Tablespoon of milk, reduced the flour to 1 1/4c and added 1 1/4c oats, 1c shredded/sweetened coconut & 1c chopped pecans…I had to increase the cooking time a minute or two, but they were HEAVENLY! 🙂