There is much debate over what kind of cookies are the best, soft and chewy, or thin and crunchy. Do not fret people, I have found the solution to this problem. Instead of choosing one why not have both? I have always been a girl who likes options and what better option that to have two different textures of cookies.
What is great about this recipe is that you don't need a hand or stand mixer, just a simple wooden spoon will do. I find it quite funny when Martha Stewart will question why people prefer to use hand mixers as oppose to stand mixers. Maybe it's because stand mixers cost $300-$400!! Trust me, I would love to get a stand mixer one day, but for now I will have to settle with my hand mixer and wooden spoon.
Chocolate Chip Cookies
- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 2 large eggs, beaten
- 2 cups milk chocolate chips
- Preheat the oven to 350º.
- Whisk the flour, baking soda and salt together in a bowl.
- In another large bowl, cream the butter with a wooden spoon to lighten it a bit and then mix in the sugars. Add the water, vanilla and eggs to the butter mixture.
- Stir in the flour mixture and then fold in the chocolate chips.
- Using a soup spoon, drop the cookies 2" apart onto two nonstick or greased cookie sheets. Bake for 9 minutes for soft and chewy, 12 minutes if you want them crispy. Remove the cookies to a wire rack to cool, and repeat the process with the rest of the batter.