Neighbor Judy’s Chocolate Chip Cookies
I’m done with the classic Toll House Chocolate Chip Cookie recipe! Like so many others, mine always turned out flat and spread too much. Maybe it’s the extra water in today’s butter—something our moms didn’t have to deal with. I love using butter instead of Crisco, but I also want my cookies to have a bit of puffiness.
My neighbor, Judy, makes the best chocolate chip cookies. They always come out perfect—delicious, soft, and just the right shape. I finally tried her recipe, and I just pulled them out of the oven. They are amazing! The secret? No white sugar!
Ingredients:
- 1 stick of softened butter (I used salted)
- 2 cups light brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 bag semi-sweet chocolate chips
Instructions:
- Cream together the butter and brown sugar until smooth.
- Mix in the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet. You can make them as big or small as you like.
- Bake at 350°F for 8-9 minutes. Remove them when the tops are just starting to turn golden brown.
- Let them sit on the baking sheet for a few minutes to finish cooking before transferring them to a cooling rack.
That’s it! Perfect, soft, and slightly puffy chocolate chip cookies every time. Enjoy!
