The recipe on the back of the Tollhouse chocolate chips is my go-to for chocolate chips cookies. The standard for baking is to use ingredients that are all at the same temperature. This usually means allowing butter and eggs to warm to room temperature. With these cookies, I throw that thought out the window. Cold butter just makes them better. No idea why, it just does.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla
2 eggs
2 cups chocolate chips
Preparation:
1. Combine flour, baking soda and salt in a bowl.
2. Beat butter, sugars, and vanilla together. Add eggs, one at a time.
3. Gradually add flour mixture until well combined.
4. Stir in chocolate chips.
5. Bake at 375 degrees for 9-11 minutes, until cookies start to brown around the edges.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla
2 eggs
2 cups chocolate chips
Preparation:
1. Combine flour, baking soda and salt in a bowl.
2. Beat butter, sugars, and vanilla together. Add eggs, one at a time.
3. Gradually add flour mixture until well combined.
4. Stir in chocolate chips.
5. Bake at 375 degrees for 9-11 minutes, until cookies start to brown around the edges.