A soft and chewy chocolate chip cookie recipe that enhances the classic Toll House recipe with extra butter and careful mixing techniques for the perfect texture. These cookies are tender and delicious, baked on an Air Bake pan for best results.
1: Preheat oven to 375°.
2: Combine flour, baking soda, and salt into a bowl.
3: In a mixer, beat butter, sugar, and brown sugar until pale and fluffy (about 7 minutes).
4: Add in vanilla and one egg at a time, beating well after each egg.
5: Slowly add in flour until all combined.
6: Stir in chocolate chips.
7: Use a cookie dough scoop to drop dough onto an ungreased and air bake cookie sheet.
8: Bake for 9-11 minutes, until just golden brown.
9: Let rest on cookie sheet for 3 minutes, then transfer to a cookie rack to cool.
10: Store in an air-tight container for up to 5 days.
