Just like mom used to make. Similar to Toll House with a few modern tweaks.
- 2 1/2 Cups All-Purpose Flour high in protein and gluten is best
- 2 teaspoons Corn Starch
- 1 1/2 teaspoons Table Salt
- 11/4 teaspoons Baking Soda
- 3/4 Cup Unsalted Butter 1 1/2 Sticks
- 1 Cup Brown Sugar
- 1/2 Cup White Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 12 Ounce Package Chocolate Chips or 2 cups chopped chocolate bar
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Preheat oven to 375 degrees and take eggs out of the refrigerator.
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Mix dry ingredients together, set aside.
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Pull butter from refrigerator or freezer, cut into ½” cubes.
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In stand mixer or with hand held electric mixer, cream the cubed butter with brown and white sugar until creamy, for three minutes at medium speed, if you go over medium the butter will begin to melt and result in cookies that spread and don’t hold their shape.
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Turn mixer to low and add the vanilla and the eggs, one at a time.
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Slowly pour the dry ingredient mix into the dough, keeping the mixer on “stir”. This should be quick, just until the dry is incorporated with the wet. You don’t want to heat up the dough.
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With the mixer on the lowest setting, typically “stir”, add the chocolate chips. Mix only until the chips are incorporated.
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Now the hard part, put the bowl of dough in the freezer for 10 minutes or the refrigerator for 30 minutes. This is the only way I can keep the cookies from spreading too thin.
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While the batter is chilling prepare the cookie sheets. Lining them with parchment paper gives a nice color to the cookies and makes clean up a breeze. As you change out the trays you can reuse the parchment paper until all of the cookies are baked. Only use room temperature cookie trays, once again, to keep the cookies from spreading.
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Place a tablespoon of batter about 2 inches apart, 12 cookies will fit on a pan. I love to make bite size cookies but it will take you longer as you only use a teaspoon of batter. Bake for 9-11 minutes, just as they are starting to show the golden color. If you wait for the color to fully develop you will have over baked cookies.
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Let cool on the pan for 5 minutes then remove to another tray, or ideally to a cooling rack. If you are using parchment paper then you can slide it off of the tray onto your counter immediately and let them cool for 10 minutes. Then remove to a serving tray.
-Store in an airtight container on the counter for a few days. I like to put them in a freezer bag and just pull straight from the freezer to eat. Or pop the frozen cookies in the microwave for a few seconds to taste like the cookies just came out of the oven.
-You can make "slice and bake" cookies by dividing the dough in half and rolling into 15" logs. Freeze for up to 3 months. When ready to bake simply cut into 1/2" circles and bake at 375 degrees for about 9-11 minutes.
-Great served with an ice cold glass of milk