Recipe by carrie sheridan
very thin and very brown and very crisp and very gooey - the 2 tablespoons of water is the secret, i think -- i cut the sugar in most recipes by 1/3 and it's fine - and healthier --
Top Review by BethHallKelley
Loved the crispy edges and gooey middle- the flavor was spectacular. Of course, this made quite a lot, so please note, your standard Kitchen Aid will struggle a bit. I am a bit impatient, so I did not refridgerate long, the cookies ran a bit for me, next time I will use parchment. I used my cookie scooper to make balls in which I froze for later use, and added pecans to some, which were delicious. I kept thinking how wonderful peanut butter would be so you may want to sub one cup of chocolate chips for peanut butter chips. Thanks for posting, it is now my top chocolate chip cookie!!!
- 1 1⁄2 lbs kerry irish gold unsalted butter
- 1 3⁄4 cups packed light brown sugar
- 1 1⁄2 cups sugar
- 5 eggs
- 1 tablespoon vanilla
- 4 1⁄2 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons water
- 3 cups semi-sweet chocolate chips
Directions See How It's Made
- Beat butter and sugars until very light and fluffy.
- Beat in the eggs.
- Add vanilla.
- Add dry mixture of flour combined with the baking soda and salt.
- Add 2 Tablesppons of water that is room temperature to hot and blend well.
- Add chocolate chips and blend with your hands.
- Using 2 spoons, scoop 1 Tablespoon of the dough off one spoon with the other and space dough 2 inches apart to allow for them to spread.
- Bake at 350 for 10 minutes.