Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 3/4 cup firmly packed brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups + 2 tbls all-purpose flour
- 2 tsps baking soda
- 1/4 tsp salt
- 3 cups semi-sweet chocolate chips
Directions
In a large bowl cream butter and sugar until fluffy. Stir in the eggs and vanilla. I find that if you add the baking soda in to the wet ingredients the cookies rise slightly better. In another bowl put the flour and salt together and mix. Fold the dry ingredients into wet ones. Stir chocolate chips in. Let the batter rest for 20 minutes or cover and refrigerate for 1 hour. For each cookie use 2 tbls of dough. Turn them in to balls. Put them 2 inches apart on a baking sheet that covered in baking paper. Bake for 12-14 minutes until puffed and just set. Bake at 375°F. Let cool on the baking sheet for 10 minutes and then transfer on to the wire rack.
These cookies are soft like Subway ones. However, if you like them slightly crispier then I suggest making the balls smaller and cooking them for a little longer.
Recipe from Best of betterbaking.com by Marcy Goldman & Yvan Huneault