Tate's Bake Shop Chocolate Chip Cookies
From "Tate's Bake Shop Cookbook" by Kathleen King
Makes 4 1/2 dozen 3-inch cookies
Ingredients
-- 1 tsp salt
-- 1 cup (225g) salted butter
-- 1 tsp baking soda
-- 1 tsp vanilla
-- 2 cups semisweet chocolate chips
-- 3/4 cup (170g) sugar
-- 2 large eggs
-- 1 tsp water
-- 3/4 cup (135g) firmly packed dark brown sugar
-- 2 cups (200g) all-purpose flour
Instructions
Preheat oven to 350°F. Grease two cookie sheets or line them with silicone sheet pan liners (such as Silpat). In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don't over-mix the dough. Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. They should be light and crispy! Remove the cookies to a wire rack to cool.
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