I’m a die-hard Nestle-Tollhouse Chocolate chip cookie fan, but I’m always open to new recipes too. This recipe was actually pretty similar to that recipe, but with a few slight variations that apparently make all the difference in the world. They’re amazing!
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips
Directions:
Pre-heat oven to 375°.
Microwave the butter for 30 seconds and set aside. It’s ok if it’s not completely melted.
Mix together flour, baking soda and salt in a small bowl.
Beat together butter, brown sugar and granulated sugar, and vanilla on medium speed until creamy. Add the eggs, one at a time, and mix well, then mix in milk.
Slowly beat in flour mixture until just combined. Do not over-mix! Stir in the chocolate chips.
Refridgerate dough for about 15 minutes.
Drop cookie dough balls onto an ungreased cookie sheet. (If a few of the dough balls happen to just… oops… fall into your mouth before they hit the sheet, that’s ok… I won’t tell.)
Bake for 12 minutes or until edges are just browned. The middle will look gooey-ish.
Cool the cookies on the pan for 2 minutes, then move to a wire rack.
Source: Brown Eyed Baker
