When I was younger we used to vacation in Kentucky at my Aunt and Uncle’s house on the lake. My Aunt is a great southern cook, but out of everything she made it was her chocolate chip cookies that were my favorite. I asked her for her recipe and then proceeded to make them for myself when I got home, but on accident I didn’t use the right amount of butter. Some of the best things in this world are happened upon on accident and for me this cookie recipe is one of them. It is a pretty standard recipe, but the reduced amount of butter and method in which they are made are crucial for their proper outcome. These cookies are thicker and softer that the traditional toll-house version. This is due to half the butter being in the recipe as well as only mixing the ingredients for a minimal amount of time. This keeps the cookies from flattening out and becoming really crispy. The added benefit is that you can tell people they are reduced fat cookies!
- ¾ cup brown sugar (light or dark)
- ¾ cup sugar
- 1 stick unsalted butter soft but still slightly firm
- 1 tsp. good quality vanilla
- 1 tsp. baking soda
- ¾ tsp salt
- 2 eggs
- 2 ½-3 cups all-purpose flour
- 2 cups of good quality chocolate chips
- Preheat your oven to 375 degrees. Place a large rectangular baking stone in the middle of the oven. If you don’t have a baking stone you can just bake the cookies on a cookie sheet like normal.
- Combine the sugars, butter, salt, baking soda, and vanilla in the bowl of a stand mixer and mix until everything is evenly incorporated. Be sure not to over mix because this will result in flat cookies that spread more than they should.
- Add the eggs one at a time until just incorporated.
- Add the 2 ½ cups of flour and mix until combined. If the dough is very sticky and soft add a ¼ cup of flour at a time until the dough is thick and only tacky.
- Add the chocolate chips and mix until evenly distributed.
- Scoop out the cookie dough into balls about 2 inches big (about 2 tablespoons of dough). Place evenly on a greased or parchment lined cookie sheet and bake for 10-12 minutes or until light brown on both top and bottom. With cookies the bottoms are the best indicator of when they are done. The tops can take a very long time to brown and by then they are already over done. Remove from oven and using a spatula immediately each cookie to a cooling rack to cool. Let them cool for at least 5-10 minutes before eating so you don’t burn yourself.