Chocolate Chip Cookies

 {Photos updated 4/6/2013}

I can safely say that cookies are a big weakness of mine.  I keep posting about them, I can't stop making them, isn't it obvious?  I have tried A LOT of chocolate chip cookie recipes.  Why?  Probably because I am some kind of freak.  I have a lot of chocolate chip cookie recipes that I like, but this one is my favorite.  I found it about 3 years ago and ever since, it's been very reliable.  It seems like everywhere we have lived, humid or not, these cookies turn out just how I want them every time. (Unless I do something ridiculous, like forget part of the recipe.)  If you like your cookies soft on the inside with a bit of texture on the outside, you might like these cookies as much as I do, if that's even possible.

I often cut the recipe in half but this dough holds up AMAZINGLY in the freezer.  Just add a couple extra minutes to the baking time for frozen dough.  This recipe originally called for walnuts, but I don't think I have ever used them.  I am sure they would still be delicious with walnuts if you want to add them.

Chocolate Chip Cookies

Ingredients:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

1 tsp baking soda

2 tsp hot water

1/2 tsp salt

3 cups flour

2 cups chocolate chips (I use the mini semi-sweet, but I have used lots of other kinds too that are great.)

Directions:

Preheat oven to 350.  Cream butter and sugars until fluffy (about 3 minutes, will come together and then get fluffy), add eggs one at at time mixing well after each, add vanilla and salt, dissolve baking soda in water and add, mix well.  Add flour and mix until combined, add chocolate chips (Tyler likes white chocolate chips better, so sometimes I divide the dough and add chocolate chips to half and white chocolate chips to the other half).  Use a 1 oz cookie scoop and drop onto ungreased cookie sheets, about 2 inches apart.  Bake 8-10 minutes or just until little cracks appear all over the top of cookies (see photo)  DO NOT OVER BAKE!!  It's way better to under bake these cookies than over bake them!  They will seem like they aren't quite done when you take them out, but once they cool, they will be perfect.

Let cool on cookie sheet about 2 minutes and then remove to finish cooling, you can transfer to wire rack, or a cool baking sheet.

 (see Tyler's white chocolate chip cookies in the background?  He is spoiled.)
enjoy!

Source: allrecipes.com