I found a recipe for chocolate chip cookies that hasn’t failed me, yet. They come out perfectly every time. Nice and crispy around the edges, soft and plump in the center. Added: Make sure all of your ingredients (especially baking soda and eggs) are fresh.
1 cup salted butter, softened (don’t use margarine or they might come out flat)
1 cup white sugar
1 cup brown sugar
2 tsp vanilla extract
3 cups All-Purpose Flour
1/2 tsp salt
1 tsp baking soda (make sure it is fresh, not sitting in your cabinet for months)
2 tsp hot water
2 cups (12 oz. package) semi-sweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10-12 minutes, or until edges are nicely browned.
Yield: 3-1/2 to 4-1/2 dozen, depending on size. My last batch came out big, about 3″ in diameter and yielded 3-1/2 dozen.