Kennedy Family Chocolate Chip Cookies

"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 --"
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Ready In:
4 dozen




  • 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.
  • Blend.
  • Add 2 Tablesppons of water that is room temperature to hot and blend well.
  • Add chocolate chips and blend with your hands.
  • Refrigerate.
  • 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.

Questions & Replies

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  1. 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!!!
  2. Yummy! A definate keeper - the family loved them.


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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