Traditional Chocolate Chip Cookies
photo by diner524
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
60 cookies
- Serves:
- 20
ingredients
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 lb butter, softened (2 sticks)
- 1 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon water
- 2 cups semi-sweet chocolate chips
- 1⁄2 cup cocoa nibs
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
-
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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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.