Chock-full-of-chips Toll House-style Drop Cookies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 cup unsalted butter, cut into chunks, softened
• 3/4 cup packed brown sugar, plus
• 2 tablespoons packed brown sugar (can use light or dark)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 2 cups unbleached all-purpose flour, plus
• 1 tablespoon unbleached all-purpose flour, plus more if needed
• 1 1/2-2 cups semi-sweet chocolate chips or 1 1/2-2 cups bittersweet chocolate chips

Recipe

• 1 position a rack in the middle of oven; preheat to 350°.
• 2 grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
• 3 in a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
• 4 vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
• 5 stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
• 6 if the dough is very soft, stir in 1 more tablespoon flour.
• 7 drop the dough by heaping 1 tablespoons, spacing about 2 1/2 inches apart on the baking sheets (alternately, scoop up balls of dough using a 1 1/2-inch diameter spring-loaded scoop).
• 8 with greased fingertips, pat down the tops to even the mounds slightly.
• 9 bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged all over and slightly darker at the edges.
• 10 rotate the pans from front to back about halfway through if needed for even browning.
• 11 transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
• 12 using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.