It’s hard to find a BAD chocolate chip cookie, isn’t it? They’re all good, no matter how the recipes differ from one another. I stick with my particular cookie recipe because it amuses me to dissolve the baking soda in hot water. I can’t say it makes the cookies taste that much different from other recipes I’ve tried but it has that quirk that seems important. I feel like a baker/ chemist!
They are very good cookies and so I continue to make them. Not as often as I’d like, but I do force myself to make a batch now and then. Making cookies seems tedious to me as I’d rather throw things together in a pan and make bars. My cousin Shirley loves to make cookies so we get together and make them every few months, usually around holidays. We had a cookie baking day recently just for the fun of it.
This recipe is one of those weird ones that calls for unsalted butter then adds salt to the recipe. I never get that. If I was more into chemistry I suppose I’d understand the difference it makes in the final product. Since I’m not good at chemistry, I shrug and reach for the unsalted butter I usually have in the freezer. I let it set overnight to reach room temp in preparation for baking.
Using my stand mixer I beat the butter and sugars until they were smooth, about 4 or 5 minutes. I recently read that this creaming step is the most important when making cookies. Cream longer than you’d think to make a successful cookie, they said. And so I did. I beat the eggs in one at a time, then added the vanilla.
I dissolved the baking soda in hot water and added it to my batter along with the salt. I let the mixer beat the dough another minute or so then removed the bowl from the stand. I stirred in the flour and chocolate chips and the dough was ready to go.
Shirley used the larger cookie scoop to form balls of dough onto sheet pans. I baked each pan for 10-12 minutes, until they were just beginning to brown around the edges.
We cooled the cookies in the pan for a few minutes then Shirley moved them to racks to finish cooling.
I like the combination of chewy centers and crisp edges on these chocolate chip cookies. To keep them fresh I freeze them in zippered freezer bags of 6. When we’re in the mood for cookies it only takes about 20 minutes to thaw them for a nice treat.
Chocolate Chip Cookies
A basic chocolate chip cookie that hits all the right notes: crispy edges, chewy centers and plenty of vanilla in the dough!
- 1 cup unsalted butter; softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips (I used milk chocolate this time)
Using a hand mixer or stand mixer, beat butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time then add the vanilla.
Dissolve the baking soda in hot water. Add to batter along with salt.
Stir in flour and chocolate chips.
Using a large cookie scoop, drop dough onto un-greased baking sheet 1-2 inches apart.
Bake for about 10-12 minutes, or until edges are nicely browned. Your oven may vary.