Description

Finally—a chocolate chip cookie that stays thick, doesn’t flatten, and delivers that nostalgic, bakery-style puffiness we all crave! Unlike the Toll House recipe, this version skips white sugar entirely, relying on brown sugar for chewiness, and uses a smart flour ratio to prevent spreading. Your neighbor Judy nailed it!

Ingredients

Scale

½ cup (1 stick) salted butter, softened (or unsalted + ¼ tsp salt)
2 cups light brown sugar, packed
2 large eggs
1½ tsp vanilla extract
2½ cups all-purpose flour (spoon & leveled)
1 tsp baking soda
½ tsp sea salt (skip if using salted butter)
1 (12 oz) bag semi-sweet chocolate chips

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Instructions

Step-by-Step Instructions

1. Cream Butter & Sugar

Beat butter and brown sugar on medium speed for 2–3 minutes until fluffy (don’t overmix—just until no sugar grit remains).

2. Add Eggs & Vanilla

Mix in eggs one at a time, then vanilla. Scrape the bowl.

3. Dry Ingredients

Whisk flour, baking soda, and salt in a separate bowl.
Gradually add to wet ingredients on low speed until just combined.

4. Chocolate Chips

Fold in chocolate chips by hand (reserve a handful for topping).

5. Bake

Drop 1½-tbsp balls onto a parchment-lined sheet (no flattening!).
Bake at 350°F (175°C) for 8–9 minutes until tops are barely golden (centers will look underdone).
Let cool 5 minutes on the sheet—they’ll firm up perfectly!