Almost Toll House Chocolate Chip Cookies
Everyone loves toll house chocolate chip cookies but sometimes they turn out a little flat, so I just changed a few small things in their recipe. I added a little baking powder and just a tad more brown sugar and they are my new favorite cookie. They are soft and chewy with a slight crisp on the bottom.
Make sure you butter is room temperature, you don’t want you butter all melty.
Pull them out of the oven just when the edges start to turn light brown, even if the center doesn’t look like it’s done. That will give you the crisp bottom and the soft chewy middle.
- 2¼ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup of soft butter
- ½ cup sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- Preheat oven to 375 degrees.
- Combine flour, baking soda, baking powder and salt in small bowl, set aside. Mix butter, sugar, brown sugar and vanilla in large bowl. Add the eggs. Gradually mix in flour mixture. Stir in chocolate chips. Drop by heaping tablespoons onto ungreased baking sheets.
- BAKE for 8 to 11 minutes or until edges are starting to get golden brown, don't over bake.