At least, that is what the hubs thinks. My cookies; however, are not like that….at all.
My cookies are like little cookie cakes of goodness that are thick, thick, thick!
And, when I say thick, I’m not kidding. Like 1/2 to an 1 inch thick!
In a bowl combine:
- 1 cup of butter
- 1/2 cup of sugar
- 1 cup of packed brown sugar
- 1 teaspoon of vanilla
- 1 teaspoon of baking soda
- 1 teaspoon of salt.
Fold in 2 beaten eggs and mix until it’s a smooth gooey puddle in a bowl. Then add 3 1/2 cups of flour, stirring it in one cup at a time.
To get the thickness the key is the amount of flour and the stickiness of the batter. When baking you don’t want the mixture to stick to your fingers when you are rolling the cookie balls to place on the cookie sheet, so if it’s sticky, add a little more flour until it’s not. Caution, add the flour in little increments because too much will ruin them.
Then add the chips, mix, and spoon into balls.
***Hint: for extra goodness use Ghirardelli milk chocolate chips instead of Toll House. It will put them over the edge!***
And, for even more of an added pleasure, you can add different kinds of chips like white chocolate or peanut butter. You can even add candies like M & M’s, Reeses Pieces, or you can add a variety of nuts! The combinations are endless.
Bake cookies on a greased sheet at 350 degrees for anywhere from 10-14 minutes.
Enjoy! And, happy baking!!