Chocolate Chip Cookies Recipe

Well no, not really a rock star per se, but you will be very popular with these amazing cookies.

You don't have to be a master baker. These are great cookies to make with your kids.

I have a little deli/general store and these cookies are always snapped up quick.

I don't know what it is about Big Guys and Giant Cookies but you mention homemade and they turn into kids again.

• 1 large mixing bowl
• 1 small mixing bowl
• 1 whisk or fork
• 2 or more cookie sheets
• Cooling rack (nice to have but optional)

1/2 cup walnuts

If you haven't pulled the butter out of the fridge go ahead and do that now.

If you're set to start and the butter is still hard put it in the microwave for 10 to 15 seconds.

Remember:
you want it softened - not melted.

It's okay to replace butter with margarine.

I use salted butter but unsalted butter does not affect the recipe either.

If you use shortening, use the butter flavored Crisco

** Do NOT use oil **

and don't forget the soap!

I am a firm believer in getting my hands in the ingredients.

You get a sense of texture and your baking project becomes a labor of love.

1. Preheat your oven to 350°

2. In small bowl combine your wet ingredients:

2 eggs

2 tsp. vanilla

2 tsp. hot water

Using your whisk or fork mix the wet ingredients well.

3. In large bowl add your dry ingredients:

1 cup sugar

1 cup brown sugar

3 cups flour

1/2 tsp. salt

1 tsp. baking soda

Combine the dry ingredients. Go on - use your hands.

Break up the sugars and mix well.

4. Add the softened butter to the dry mix.

squeeze, break, mix

It's going to be crumbly.

Break up the butter and combine it as much as possible. No butter chunks.

5. Pour the wet ingredients into the large bowl

6. Get your hand in there and mix well.

It's going to remain crumbly for a little while. Don't give up!

It will eventually have a kind of a dry Play-Doh feeling.

Keep mixing until there are no traces of dry ingredients.

Once everything is mixed well you have your cookie dough!

Now for the deliciousness.

• For regular size cookies use a tablespoon to scoop the dough and drop it onto your cookie sheet about 1 to 2 inches apart.
• I have not tried making cookie bars out of this batter.
• I am positive it will work well in a 9x13 pan - but I do not know the proper cooking time for it.

As I mentioned earlier - I have a little deli so I never just make chocolate chip cookies.

If you want to - GREAT!

7. Add 2 cups of the semi-sweet morsels and fold it into the cookie dough.

But if you're like me then you add a bit of variety.

I like to separate the batter.

One gets chocolate chips.

One gets Kit Kat bars.

One gets M&Ms.

One gets Reese's Peanut Butter cups...

Do you see where I'm going with this?

If you want an alternative to morsels, look around and see what you have in the secret candy drawer.

If you're making this with kids, give them enough dough to make their own cookie & one (or just half of a) candy bar.

Whatever deliciousness you put into the batter simply fold it in and mix so there is a good distribution.

You don't need to grease the pan because the butter's in the batter.

8. Grab a handful of the dough.

It should be a little bigger than a golf ball but smaller than a raquet ball.

9. Roll it into a ball then pat it flat until it's about 1/2 inch thick.

(Don't sweat this. It's not an exact science)

10. Place on UNGREASED cookie sheet.

Keep the cookies about 2 inches apart on all edges or they will merge in the oven.

11. In the preheated oven bake the dough for about 10 to 12 minutes.

NO MORE THAN THAT!

There should be a light browning on the edge of the cookies.

When you pull them out they are going to look "raw" - They're supposed to!

Leave them on the pan.

They will self-cook and "drop" into perfect cookies, without the burnt bottoms.

After about 5 or 10 minutes (if the cookies survive that long) place them on the cooling rack (or plate).

Now it's time to dig in. Enjoy!