Soft & Chewy Chocolate Chip Cookies

Who can resist freshly-baked chocolate chip cookies? There are probably thousands of recipes out there, and I have a few myself, but this latest version shared by a friend (thanks, Jeffrey!) is my current favorite. I believe the difference is dissolving the baking soda in hot water and adding it directly to the dough before stirring in the dry ingredients. The result is a soft, chewy texture, and depending on how long you bake them, a crispy edge.

Recipe
3C unbleached all-purpose flour
1/2t kosher salt

2t baking soda
2t hot water

1C (2 sticks) unsalted butter at room temp (softened but not melty)
1C sugar
1C light brown sugar
2t vanilla extract
2 eggs

2C chocolate chip or chunks 

Cream the butter until light & fluffy. Beat in the white sugar. Then the brown sugar. Scrape down the sides of the bowl often to make sure everything is incorporated. Beat in the eggs one at a time. Stir in the vanilla. Disolve the baking soda in hot water and stir into the dough.Stir in the flour until just incorporated. Stir in the chips.

Preheat oven to 350'. Line baking sheets with parchment. Use a 1.5" wide retractable scooper (or a spoon) to drop evenly-sized balls of dough on the sheet pan. I get 12 cookies on a standard 1/2-sheet pan. 

Bake until desired doneness (about 10-12 minutes). Cool on a rack. Store in an airtight container for up to one week. Makes about 40. 


                                             на здоровья!