Wednesday, July 2, 2008

The Best Chocolate Chip Cookies

I have discovered the best chocolate chip cookie recipe. My mom swears by Tollhouse, but I can't make those without them going flat and crunchy around the edges. With this recipe, my cookies stayed soft, rose evenly, and were very yummy.
It's a very easy recipe. I have always followed my mother's advice to add just a splash of more vanilla extract, on top of what the recipe calls for, as well as an extra pinch of salt. I also rarely use the whole bag of chocolate chips, another tip from mom. I usually have about 1/2 cup or so left over. My Pampered Chef scoop also makes the *perfect* sized cookies, I can't go without it.

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

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 in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.


  1. Hi Heather, I really enjoy your blog. I just tried this chocolate chip cookie recipe and really liked it. I have the worst luck with the Toll House recipe too. It must be the high altitude. Anyway, thanks so much for sharing this recipe. They were great cookies!

  2. I forgot to add that I tried baking the Toll House recipe using baking powder instead of baking soda and they produced a puffed up cookie. The difference was that they were more of a crunchy cookie and then the taste was a little different. Nobody else could detect the slight taste difference, but I could.


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