Since I can’t (shouldn’t) go anywhere after work and since I have toooo many eggs – time to bake. I actually saw JoJo on Facebook making these cookies and I just happened to have her cookbook (Thank you Bensons)!
I always use the Tollhouse recipe but I have to say, these are even easier! I didn’t have “unsalted” butter so I used my regular salted butter and omitted the salt AND it’s only 1 stick of butter! All brown sugar, no white sugar.
I decided since I don’t want to gain 20 lbs staying at home, that I’d freeze 1/2 of them!
Perfect for wine, friends, friends and wine or grandkids!
They are perfect after they cool off – crunchy on the outside and chewy on the inside!
2 ½ cups of all-purpose flour 2 cups packed light brown sugar
1 heaping teaspoon baking soda 2 large eggs
½ teas sea salt 1 ½ teas pure vanilla extract
1 stick unsalted butter room temp 1 ½ cups semi-sweet chocolate chips
Preheat oven – 350 degrees. Line cookie sheet w/parchment paper. Medium bowl, whisk flour, baking soda, salt – set aside. With a stand mixer use paddle attachment, beat butter and sugar on med. high until fluffy, about 2-3 minutes. Add eggs, beat well. Add vanilla, beat well. Turn mixer off, add flour (I did ½ at a time) mix on med until blended, then turn on high for a few seconds to pull dough together. Add chips, beat on high 5 seconds. Drop by spoonfuls on cookie sheet, don’t flatten. Cook til slightly light brown about 10-11 min (I did 12). Cool on pan 1 minute then transfer cookie cooling rack to cool completely. ENJOY