Saturday, October 27, 2012

Chocolate Chip Cookies

Yield: About 36 Cookies

This is my go-to chocolate chip cookie recipe, it's the only one I ever use. I'll make them with chopped pecans and dark chocolate chips for me, or leave out the nuts and use milk-chocolate chips when making them for The Kid. The baking soda and hot water thing sounds weird, I know, but it gives the finished cookies this almost shiny outer shell with crispy edges and a chewy center. I'm Queen of the barely cooked cookie and these are perfect. They will keep for a couple of days in a sealed container (anything with real butter starts to taste odd to me by about day 3) or months in the freezer. I actually prefer them straight out of the freezer.

1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
3 cups all purpose flour
2 cups chocolate chips (your choice)
1 cup chopped nuts (your choice or not at all)

Preheat your oven to 350° and grease two cookie sheets.

Cream the butter and sugars until smooth. Beat in the eggs, one at a time. Add the vanilla. Dissolve the baking soda in hot water (out of the tap is fine), add to the batter along with salt.

Add the flour, one cup at a time. When the flour is fully incorporated, add the chocolate chips and the nuts.

Use a No. 40 disher (about 1.5 Tbs) to scoop the dough out onto your baking sheets. Leave about 2 inches between each one. Bake for 11-12 minutes in preheated oven, or until the edges are light brown. If you're cooking two sheets at once, rotate them halfway through and give them an extra minute of cooking time.

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