| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 36 cookies |
Ingredients
- 2 cups packed light brown sugar
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 whole eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups white flour
- 1 1/2 teaspoons table salt
- 3/4 teaspoon baking soda
- 1 pound dark chocolate or chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
- In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
- In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
- Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
- Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 268 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 37 mg |
| Sodium | 130 mg |
Reviews
Cookies were great. I loved the little taste of salt in each cookie. Flat and crispy exactly what the recipe said they would be. Only Pain is to put in freezer for 1 hr ahead of time before baking. But well worth the taste !!
ripped off and not well from Michigan’s stahl’s bakery
This recipe is very forgiving! So easy & so delicious
Followed directions exactly, but my cookies did not spread. I was skeptical because most bakers whom I speak with tell me NOT to put frozen cookies in the oven because they don’t have time to spread. To get them flat, you want the butter to melt and start spreading before the cookie starts to “set.” I will go back to my other cookie recipe that gives me thin and crispy cookies every time.
I must agree with the reviewers who say that this is way too buttery and sweet. I made a tray, decided it was way too buttery and sweet and converted the dough into the more standard toll house dough because I didn’t want to waste such expensive ingredients.
Essentially, adding 1 1/8 cups of flour gets you closer to the toll house recipe. If you don’t like the flavor of this one, you can add flour and bake the cookies
I absolutely love this recipe! We all agree you don’t need to preheat the oven until after the cookies have been frozen for an hour or so, but to me that’s not a big deal. It was easy enough to figure out you don’t preheat until ready to bake. Stick to the recipe… they are right about 4 per cookie sheet. You can put as many as you want on the cookie sheet when you pop them in the freezer, but when you are ready to bake, only put 4 on the cookie sheet. DO NOT forget parchment paper when baking! They stick if you don’t. I wrap each frozen cookie in a bit of aluminum foil then I put them all in a gallon zip lock bag. I take out a couple at a time to bake since they are absolutely horrible for you with all the sugar and butter. If you’re like me, you’ll eat all you bake so only baking 2 or 3 at a time is ideal.
Yummy!
These cookies will put you in heaven!!! Yes, you need to add the 1/3 cup water. Don’t listen to the negative reviews. Follow the ingredients list and directions to include four cookies per tray!!! I used an ice cream scoop to make golf ball size shapes. If you put more the four per tray they will run together. The second time I made them I found flat chocolate chips on the internet. So good!!!
Unbelievable! Words aren’t enough! You must bake these and just try to eat just one!!!
My daughter just made these cookies for us – they were awesome! I’ve never had better. Thin, crispy yet chewy. She said they were a bit labor intensive because of having to turn the pans every so often, but I’d say the end result was well worth the effort.