Chocolate Chip Cookies

Silpat

These are my go to chocolate chip cookies . I make these because I almost always have all of the ingredients on hand. I keep sticks of salted butter in the freezer just for these.  These are your basic chocolate chip cookie, I would say they are more crispy than soft. Unlike my other chocolate chip cookies  (cookies and milk which was published back on Feb. 28 ) which are very very crispy made with vegetable oil and super fine sugar.  These are an old fashioned chocolate chip cookie and if you don’t have dark brown sugar use light brown sugar . I think they’re meant to be made with dark brown sugar but sometimes I only have light brown sugar in the house so it will have to do. If you’re going out shopping for ingredients buy the dark brown sugar. Enjoy with coffee, tea or my favorite  a cold glass of milk. I didn’t make with nuts this time  but you can add some chopped walnuts if you’d like . If cookies spread into one another, while warm cut and when they cool just seperate . Perfect for freezing, I just put them in a freezer bag, and they defrost super fast.

Ingredients: 

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt ( regular table )

1 cup Salted butter ( yep salted butter as per recipe) softened

3/4 cup sugar

3/4 cup firmly packed dark brown sugar or light brown sugar if no dark brown sugar on hand

1 teaspoon water

1 teaspoon vanilla

2 large eggs ( always bake with eggs at room temperature unless it specifies otherwise)

2 cups semisweet chocolate chips

*1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Grease 2 cookie sheets or use Silpat

In a large bowl, stir together the flour, baking soda and salt. (you don’t have to sift)

In another large bowl ( I used electric mixer) cream the butter and sugars. Add water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly ( don’t over mix the dough) just till combined

Drop the cookies 2 inches apart onto the prepared cookie sheets, I used a tablespoon measuring spoon to get the size I wanted.

Bake them for 13 minutes or until the edges and centers are brown. Remove the cookies to a rack to cool. I baked for 13 minutes and they were just right.