Traditional Chocolate Chip Cookies

"This recipe produces rather flat, crispy-on-the-edges cookies, perfect for dunking. I add cocoa nibs for an extra layer of chocolate, but like nuts, these are optional. The recipe is from The Best Recipe cookbook."
 
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photo by diner524 photo by diner524
photo by diner524
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
1hr 20mins
Ingredients:
11
Yields:
60 cookies
Serves:
20
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ingredients

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directions

  • Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F.
  • Whisk flour, salt and baking soda together and set aside.
  • If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this.
  • Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed.
  • Add eggs, vanilla and water. Beat to combine and scrape sides of bowl.
  • Add dry ingredients and stir together just until combined.
  • Add chocolate chips and cocoa nibs and stir just until combined.
  • Use two spoons to drop dough onto cookie sheets, at least 1 inch apart.
  • Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes.
  • Cool on racks.

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Reviews

  1. I really love this chocolate chip cookies.
     
  2. These were wonderful and just what I had been craving!!!! Made excellently as written(except no cocoa nibs) and wouldn't change a thing with this recipe. Makes a cookie with nice crispy edges and tender middle. I made about 16 cookies and then put the rest of the dought in the refrigerator to make some more fresh baked cookies on another day. Thanks Sass Smith for a great recipe. Made for Spring PAC 2008.
     
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RECIPE SUBMITTED BY

I am a web producer and copy editor at an online newspaper. Many of my favorite foods are down-home Southern comfort food like my grandmother and mother made, but I also live in an ethnically diverse area and have been able to learn a lot about different styles of cooking. I especially like Asian, Mediterranean and Indian food. I'm working on learning to cook Indian food and I'm discovering that, like most traditional cuisines, it involves a lot of long complicated processes and a lot of intuition and background knowledge on the part of the cook. Hope I can begin to grasp some of that knowledge eventually.
 
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