Ingredients:
- 1 cup butter, softened
- 1/2 cup white sugar
- 1 1/2 cup packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instruction:
First, preheat oven to 350 degrees F (175C).
It’s important that your butter is softened to room temperature but not overly softened or melted or else your cookies won’t come out with the right consistency. Also at this time, if you store your eggs in the refrigerator remove them and place in warm water for several minutes to bring them to room temperature (this will also give your cookies that perfect touch). In a large bowl (or in your stand mixer if using), blend together butter, white sugar, and brown sugar on a low setting until smooth and creamy. Next beat in eggs one at a time and add vanilla, continuing to blend on low until combined smoothly.
Separately measure out flour before adding to your creamy mixture. It’s so important to properly measure out your flour; a helpful tip is to spoon flour in to your measuring cup rather than scooping out to ensure that you have the right measurement with less clumps and density, then gently level flour in the cup removing any excess. This step adds only a little extra time but it’s a crucial step in almost any baking recipe.
Dissolve your baking soda in 2 teaspoons of hot water and add to your mixing bowl, along with flour and salt. Add chocolate chips and evenly mix until batter is fully combined making sure to not over beat or else your batter will turn too smooth and messy.
Now scoop batter into balls and place about 2-3 inches apart on a baking sheet lined with parchment cooking paper. The size of your batter balls depends on a couple things; how big or small you’d like your cookies and how crispy or chewy you’d like them; the choice is yours.
Place in preheated oven for around 10 minutes. It’s recommended to carefully watch your first batch of cookies in the oven, removing them when they just start turning brown and letting them rest in the hot pan (out of the oven) for an additional 10 minutes. This results in divine, crispy on the outside and chewy the inside chocolate chip cookies. (This recipe makes about 4 dozen batches… depending on cookie size).
