Thursday, July 14, 2011

Tate's Chocolate Chip Cookies

These cookies are DE-licious.  There is lots of butter, tons of chocolate chips, and they are flat enough that you don't feel guilty eating 4 or 5 in one sitting.  Not that I did that or anything.

What you will need:
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon salt
1 cup of salted butter (2 sticks)
3/4 cup of granulated sugar
3/4 cup of dark brown sugar, packed
1 teaspoon of water
1 teaspoon of vanilla
2 eggs
2 cups of semisweet chocolate chips

Sift together your flour, baking soda, and salt.  Set the bowl aside for now.  With a mixer, cream your butter and sugars until light and fluffy.  Add the water and vanilla and mix real quick.  The key to these cookies is not to over mix.  If you do, you will incorporate air and it will make them fluffy.  You want flat cookies.

Add the eggs and mix until just combined.  Stir in the flour mixture and again...mix until just combined.  Fold in the chocolate chips.  Drop the cookies on a baking sheet and bake for 12 minutes at 350 degrees.    I should have baked mine longer because the recipe calls for brown edges and center.  So it all depends on how soft you like your cookies.  Have fun!

Tate's Chocolate Chip Cookies - Print Recipe

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