Wednesday, March 10, 2010

Chocolate Chip Cookies

The interesting thing about this recipe is that you put baking soda in hot water. I'm not quite sure what it does. We need some scientists (or Jung) to explain the mechanics of this for me, but all I know is that it makes for some yummy cookies.

Chocolate Chip Cookies
adapted from Dora (

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1/2 teaspoon cream of tartar (optional)
2 cups semisweet chocolate chips
1 cup chopped pecans

Preheat oven to 350 degrees F. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt.

I read later that if you add a 1/2 teaspoon of cream of tartar to the batter, it will make for a better looking cookie. It won't have that smooth surface, but it will crack a bit. FYI for next time.

Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. When you take them out of the oven, they look a little puffed, but let them cool a bit and they will settle nicely.

Wonster and I like our cookies a bit underdone so these were perfect. Soft and chewy. Yum, yum! We both agree these were far better than the Nestle Toll House cookies we made before, but not quite as delicious as the NYT cookie. But the NYT cookie takes days to prepare, while this we whipped up in less than 10 minutes.

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