I decided to break out my new muffin top pan (a al Picky-Palate) and make us some BIG cookies. They turned out great! The cookie was better than the original Toll House Cookie recipe - it was a light and chewy cookie. I find that the original recipe spreads a lot more when you bake them. I like fluffy cookies and that is what these are!
The best thing about these cookies is that they are low-fat since they only have half the butter! Well, at least that is what Chicken Legs is telling himself.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Chips
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, combine the flour, baking soda, and salt. In a separate large mixer bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until the dough is creamy. Add the eggs, one at a time, beating the dough well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Scoop out rounded tablespoons of dough and place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes and then remove the cookies to wire racks to cool completely.
**I baked the cookies at 350 for 10-13 minutes in the muffin top pan. I also used a large cookie scoop to measure out the dough for each muffin top. I got 17-18 cookies.**
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