Guin’s Chocolate Chip Cookies
1 cup butter, softened
1/2 cup white sugar
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
1/4 teaspoon salt
3 cups all-purpose flour
2 ½ cups semisweet chocolate chips
1 ¼ cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. (I use a medium size scoop)
3. Bake for 8-10 minutes in the preheated oven, or until edges are nicely browned. Don’t over cook.
Makes about 36 to 42 cookies
Some of the things I have learned:
- Don't use convection only for cookies. Use convection/bake so they get golden on the top and the bottom.
- CC cookies come out better if dough is refrigerated for one or two days. They get golden crispy on the edges, and still chewy in the center, with a smoother, toffee like flavor.
- Use medium scoop (disher), flatten cookies if cold from the frig.
- Sprinkle a tiny bit of salt on top before cooking.
- If dough is cold cook for 8 minutes, turn pan and cook for 3 to 4 minutes longer. Should have golden brown edges and softish centers; cookies centers will firm up after cooling.