Chocolate Chip Cookies

Soft, chewy, crunchy, buttery – these chocolate chip cookies have it all!


My four year old had to take a snack to preschool that started with “C”. Of course I could have done carrots, or crackers, or cucumbers, but who wants to be the boring snack mom? Not me! So we made these:
Chocolate chip cookies in the shape of a C. That’s a quadruple “C” in case you didn’t notice. No way could I have come up with something that cool using veggies! In case you are wondering how I made them, I just rolled the dough into a snake shape and then put it on the cookie sheet in the correct letter form. Nothing fancy.

Of course, they are just as tasty if you just scoop them onto your cookie sheet. I love them best with toasted pecans, but you can leave out the nuts if you prefer.

I have tried lots of chocolate chip cookie recipes over the years, but this is my favorite basic recipe. I’m not sure if it is just the ratio of ingredients, or if the “dissolve the soda in hot water” part does some magical thing, but they are awesome. So if you have a basic recipe that you think is better, by all means, send it to me. 🙂

Yield: 3 dozen

Chocolate Chip Cookies

Print

Best chocolate chip cookies with crunchy edges and chewy middles.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/2 cup butter, softened to room temperature
• 1/2 cup margarine, softened to room temperature
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 tsp hot water
• 1 tsp soda
• 3 cups plus 2 Tbsp flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 2 cups chocolate chips (I use half milk/half semi-sweet)
• 1 cup chopped pecans or other nuts (optional but yummy)

Instructions

Cream butter and sugars in a large mixing bowl. Beat in eggs and vanilla. Dissolve soda in hot water and add. Stir in dry ingredients, chips, and nuts. Sample some of the dough (this step is of course optional, but I highly recommend it).

Drop by tablespoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 350° for 8-10 minutes. Let cool for 1-2 minutes on pan before removing to cooling racks. Eat warm with a glass of cold milk for maximum pleasure! (Unless you are lactose intolerant, then please omit the milk part.)

Notes

I think that half butter/half margarine makes the best cookie, but you can feel free to use all of either one.

My favorite cookie baking supplies: