Hey - I know this is a craft blog but I just had to share this recipe! Best chocolate chip cookies ever! Mike agrees :-). Perfectly chewy and crunchy cookies that stay fresh for over a week and don't mysteriously and inexplicably turn into flat, sad crispy chocolate pancakes after baking. Might be something to do with mixing the baking soda with warm water? Or the ratio of granulated to brown sugar? The vigorous over-mixing of sugars and butter? I dunno, but it is magical! Mixing times may vary since i used a stand mixer,
BEST CHOCOLATE CHIP COOKIE RECIPE NO JOKE
Ingredients:
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. warm water
- 1/2 tsp. salt
- 2 cups chocolate chips
Cream butter and sugars together for 5-7 minutes. Add eggs and mix for another 3-4 minutes. Mix in vanilla.
Add flour and salt. Mix until combined.
Put baking soda in a small bowl. Heat water in another small bowl and add two teaspoons warm water to the baking soda. Stir until combined. Mix baking soda/water mixture into the batter.
Add chocolate chips. Mix/stir just until combined.
Refrigerate overnight.
Preheat oven to 350-365 degrees, depending on your oven.
Form balls of dough, then flatten slightly with your hands. They'll look like the fundraising frozen cookie dough pucks you bought from the kids next door ;-).
Place on cool, ungreased cookie sheets and bake for 10-15 minutes, depending on size. Cookies should still look slightly uncooked in their centers, with nice golden edges. Let cool on sheets for two minutes, then transfer to cooling racks.
If you're reusing baking sheets, make sure they're completely cool before baking the next batch. This may involve going outside and briskly waving them on your front porch.
My cookies took about 15 minutes to bake - they ended up a little bigger than the palm of my hand.
Nom nom nom.
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