Happy National Chocolate Chip Cookie Day!
Don’t you love that there are days to celebrate food?! I do. Pizza in February, doughnuts in June, ice cream (my favorite!) in July . . . and chocolate chip cookies in August. Woo hoo!
So of course I made some today. Any excuse to bake, right?
These cookies I’m sharing with you today are special, because they are based on the recipe I grew up with. I know this recipe backwards and forwards. It’s the first thing I learned how to bake, and probably the only recipe I know by heart because I’ve made them soooooo many times. They’re so good, they’re worth making soooo many times 🙂
Now I know everyone prefers their chocolate chip cookies a little differently – chewy, cakey, soft, or crucnchy (are there people out there who prefer a crunchy/crispy chocolate chip cookie? Tell me in the comments!). These are the best of all worlds! (Except maybe crunchy. Unless you overcook them. So go ahead if that’s what you wish.) They have a slight chew to them around the edges with *almost* gooey center and . . . they stay soft for days!
Mmm. I love them. You’ll love them too, I promise!
We’re gonna start with the basics – butter and sugar. These use brown sugar and white sugar for optimal texture. You CAN use all white sugar if you’d like, but they’ll lose their slight chewiness the brown sugar lends.
Make sure your butter is at room temperature! This will ensure that the sugar and butter cream together nicely.
Then your eggs, one at a time, and the vanilla and hot water.
Finish up with flour, baking soda, and salt, and you’ve got a nice soft dough (try not to eat it all before you turn it into cookies. It’s hard, I know).
Add chocolate chips, of course (mini semi sweet for me, white chocolate for Ty) . . .
Chill for 30 minutes, and just 30 minutes! Any longer and you’ll see that your cookies don’t spread out when they bake. However, if you DON’T chill them at all, they’ll spread too much because the butter won’t have set. So 30 minutes it is what it takes.
And then into the oven they go!
So there you have it! The *perfect* chocolate chip cookie. Happy Baking!
SOFT CHOCOLATE CHIP COOKIES
Time: 1 hour
Yield: 28 cookies
- 1 C butter, room temperature
- 3/4 C sugar
- 3/4 C brown sugar
- 2 eggs
- 1 Tbls vanilla
- 1 Tbls hot water
- 1 tsp baking soda
- 1/2 tsp salt
- 3 C flour
- Chocolate chips (as desired!)
- Preheat your oven to 350 degrees Fahrenheit.
- Cream the butter and sugars in a medium size mixing bowl.
- Add the eggs one at a time and beat after each one.
- Mix in the vanilla and hot water.
- Add baking soda, salt, and flour with mixer on medium high speed until just combined.
- Mix in chocolate chips, whatever blend you desire.
- Chill the dough for JUST 30 mins. Chilling longer won’t allow your cookies to spread.
- Spoon cookie dough 2 tablespoons at a time onto a GREASED cookie sheet, 9 cookies to a sheet.
- Bake for 12 minutes.