Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs (or 1 egg + 2 egg yolks)
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups chopped chocolate (a mix of milk/dark/darker)
- Preheat oven to 175 degrees C
- (Optional) Heat the butter on medium-low heat, stirring occassionally until butter turns brown. Let cool.
- Cream together the butter, white sugar, and brown sugar until smooth (10 minutes)
- 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 and chocolate chips.
- Chill the dough for 30 minutes minimum and for great flavour, up to 5 days. 3 days is the sweet spot.
- Drop by large spoonfuls onto lined pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- Blend the butter, and sugars together for longer than you think you need to. This will stop the cookies from having that undissolved sugar feeling.
- Use 1 egg and 2 egg yolks for better cookies with a deeper flavour.
- Swap chocolate for macadamias for good nut cookies. Chocolate and coconut is also good.
- Browning the butter changes the texture of the cookies---they will taste better but may be not be as chewy if cooked for the same amount of time.