Ain't Your Mama's Toll House Cookies
Ain’t your Mama’s Toll House Cookies
INGREDIENTS
2 ¼ cups Kings Arthur Flower
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Cup Irish Cream Butter (unsalted)
¾ CupGranulated Sugar
¾ Cup Packed Brown Sugar
1 ¼ Teaspoon Natural Madagascar Bourbon Vanilla Bean Paste
2 Large Cage Free Eggs
2 Cups Mini Semi-Sweet Chocolate Morsels
DIRECTIONS
-
In a mixer, combine butter, both sugars and mix them well until you get a creamy consistency (about 2 to 3 minutes on medium speed). DO NOT OVERCREAM! or your cookies will be very flat.
-
Add the vanilla and both eggs and blend until smooth.
-
Add the rest of the dry ingredients one by one until all are well mixed (about 2 minutes on medium speed). Now you can add the chocolate chips and mix well for about 30 seconds to 1 minute.
-
Using a #40 ice cream scoop make cookies balls (cookies will be about 2”); this will give you about 60 Cookies.
-
Place cookie balls on a cookie sheet tray covered with plastic wrap or parchment paper.
-
Freeze for about 45 minutes or until hard. Once dough is hard, placed them in a Ziploc bag and freeze; bake them as needed!
BAKE
-
Preheat oven to 350° F.
-
Bake for 7 minutes then rotate tray and bake for additional 7 minutes or until golden brown.
-
Cool on baking sheet for 3 minutes; remove to wire racks to cool completely.
NOTE: Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.


