Chock-Full-Of-Chips Toll House-Style Drop Cookies

• 1 cup unsalted butter, cut into chunks, softened
• 34 cup packed brown sugar, plus
• 2 tablespoons packed brown sugar (can use light or dark)
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 12 teaspoon salt
• 2 cups unbleached all-purpose flour, plus
• 1 tablespoon unbleached all-purpose flour, plus more if needed
• 1 12-2 cups semi-sweet chocolate chips or 1 12-2 cups bittersweet chocolate chips

1. Position a rack in the middle of oven; preheat to 350.
2. Grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
3. In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
4. Vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
5. Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
6. If the dough is very soft, stir in 1 more tablespoon flour.
7. Drop the dough by heaping 1 tablespoons, spacing about 2 1/2 inches apart on the baking sheets (alternately, scoop up balls of dough using a 1 1/2-inch diameter spring-loaded scoop).
8. With greased fingertips, pat down the tops to even the mounds slightly.
9. Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged all over and slightly darker at the edges.
10. Rotate the pans from front to back about halfway through if needed for even browning.
11. Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
12. Using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.

unsalted butter, brown sugar, brown sugar, egg, vanilla, salt, flour, flour, semisweet chocolate chips

Taken from www.food.com/recipe/chock-full-of-chips-toll-house-style-drop-cookies-501537 (may not work)