We all know and love the iconic Toll House cookie recipe right? I started with that recipe and increased the brown sugar, decreased the granulated sugar, increased salt and added one extra egg yolk for extra creaminess - plus it's important to use the best ingredients (my favorites are listed)
Here's the recipe.
Ingredients:
- 2 large eggs
- 1 egg yolk
- 1 cup of light brown sugar, packed
- 1/2 cup of granulated sugar
- 3/4tsp table salt
- 1 tsp baking soda
- 2 sticks of unsalted Land o lakes butter
- 2 1/4 cups of King Arthur All-purpose flour
- 2 tsp Vanilla
- 1, 12oz bag of Nestle Toll House semi-sweet chips
- 3/4 cup Ghirardelli bittersweet chocolate chips
- 1, 4 oz Dark or Bittersweet chocolate bar, broken into pieces
Method:
- Cream butter & sugars
- Add flour, baking soda, salt
- Add eggs
- Add vanilla
- Add chips, save bar for topping
- Mix until just incorporated. Using a large retractable ice cream scoop, portion the dough onto parchment. Top each mound with two broken pieces of the chocolate bar. Bake in 375 preheated oven for 15 minutes, or to your desired doneness. Since no oven bakes evenly, I like to rotate my pans halfway through always leaving a lot of room for the air to circulate. And at home, I prefer to use the regular oven, not convection. If using a convection oven, lower your temperature by 25 degrees
Enjoy
