Buttery, chewy, chocolatey cookies with crispy edges. Everyone knows the signature Toll House flavor. The recipe has been floating around since the 1930’s. The flavor is unmistakable but a real wildcard in appearance.
Mama M has been making these ugly cookies for as long as I can remember. As a kid I have memories of longingly walking down the cookie aisle of our local grocer hoping we could get packaged cookies. She would give the same response time and time again, “why would we buy cookies when we could make them?” because I want to eat pretty cookies. No, dice! Homemade is the only way for her.
Turns out all you need to do is switch AP flour for bread flour and skip a stick of butter and have the best of both worlds. Yes, you read that correctly same great flavor with HALF the butter. No, this isn’t some weird healthier version of the real thing. It is the same exact taste with a little less greasy feeling in your mouth. The only downside is you must let the dough fully chill but on the bright side you can keep the dough in the fridge for up to 5 days and have fresh baked cookies any time you please.
We love baking these cookies up South Shore Kitchen style, two bite cookies with mini chips. Our recipe works great for regular sized cookies with your favorite chips too.
Comment down below and let us know if you are a fan of mini cookies! When you whip up a batch be sure to @thesouthshorekitchen on Instagram.Print
Mini Toll House 2.0 Cookies
- Cook Time: 6-9 minutes
- Total Time: 6-9 minutes
- 2 ¼ cups bread flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 stick of butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 tsp. vanilla extract
- 2 eggs, room temp
- 1–2 cups mini-chocolate chips, add to preference
- In a medium sized bowl whisk together bread flour, baking soda, and salt.
- In a stand mixer with paddle attachment, beat together softened butter, granulated sugar, brown sugar, and vanilla until creamed. Add room temp eggs one at a time, beating well after each one. Slowly add in flour mixture to your mixer bowl beating until combined. Remove mixer bowl from stand and stir in chocolate chips by hand.
- Tightly wrap dough in plastic wrap and chill fully before baking.
- Preheat oven to 375° F. Line a light-colored cookie sheet with silpat liner or parchment paper.
- Using a cookie scoop, take a ball of dough, cut it in half and round each half into a ball with your hands. Then place on prepared cookie sheet leaving room between dough balls for spread.
- Bake in the oven 6-9 minutes or until the edges are lightly browned. Cookies will look slightly underdone in the center. No worries, remove pan from oven and immediately transfer cookies to a wire rack they will finish baking as they cool.
- Once cooled, store in airtight container.