Prep 20 mins
Cook 1 hr
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.
- 532.32 ml all-purpose flour
- 4.92 ml salt
- 4.92 ml baking soda
- 226.79 g butter, softened (2 sticks)
- 236.59 ml brown sugar, packed
- 118.29 ml granulated sugar
- 2 large eggs
- 4.92 ml vanilla extract
- 2.46 ml water
- 473.18 ml semi-sweet chocolate chips
- 118.29 ml cocoa nibs
- 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.
I really love this chocolate chip cookies.
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.