I love chocolate chip cookies but sometimes there isn't enough chips. I wanted to make the chocolate chip cookies with a lot of chips in each bite like when you eat chocolate chip ice cream. So, I took a cup of semi sweet mini chocolate chips and chopped them. Then I chopped them some more. I didn't want to shred the chocolate since I still wanted chips just a lot smaller chips. I made this recipe and my husband family ate the whole batch. Since I wasn't able to take any photos, I made the recipe again and hid a couple of cookies. My youngest daughter still found them but she had to wait until I had taken my photos. She did not want to wait. I think her strategy was she was hoping I would make them a third time within a week. Yes, she liked them that much.
2 sticks unsalted butter, softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
1 Tbsp vanilla
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup semi sweet mini chocolate chips, chopped several times
Directions:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream the butter with the brown sugar and sugar.
- Add the eggs one at a time. Mix until incorporated.
- Add the vanilla and mix well.
- Add the flour, baking soda, and salt. Mix until incorporated.
- Fold in the chopped chocolate chips.
- Refrigerate for 1 hour.
- Scoop the chilled dough into about 2 Tbsp balls onto the cookie sheet spaced about 3 inches apart.
- Bake the cookies for about 15 minutes or until the edges are golden brown.
- Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe adapted from Toll House Chocolate Chip Cookie recipe.
-Ruth Wakefield owned a tourist lodge named The Tollhouse Inn.
-She was making cookies when she realized she was missing an ingredient so she chopped a chocolate bar and created chocolate chip cookies.
-The chocolate bar that was used had been given to Ruth Wakefield by Andrew Nestle of the Nestle Chocolate Company.