Monday, March 24, 2008

Granny’s Chocolate Chip Cookies

1 cup butter
1½ cups brown sugar
1½ cups white sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
3 tablespoons hot water
4½ cups flour
Pinch of salt
1 cup (11.5 oz bag) chocolate chips
Nuts (if desired)

Cream butter, sugar, and eggs. Add vanilla. Dissolve soda in water. Mix water and soda mixture in with salt. Mix in flour gradually until dough reaches the desired consistency. Add chocolate chips and nuts (if desired). Place walnut-sized balls on cookie sheet at least 3" apart. Bake 12 minutes at 375°. Makes 6 dozen cookies.

1 comment:

Mr. Koshchei said...

This isn't quite the recipe I remember on the much-used yellowed card from my youth, which called for shortening instead of butter, but it turns out that butter or margarine tastes better anyway, and adds a hint more water, which doesn't hurt. With regular salted butter, you can leave out the salt mentioned in the recipe. Also, the four and a half cups of flour is way too much - about three and a half will do very nicely. And this recipe works well with a full 11 oz. bag of chips.

I think the cookies are perfect when the tops are mostly browned except for a slight bit of bubbly yellowness in the cracks. I give the cookie sheet a whack on the counter just after I pull the cookies out of the oven to flatten them out slightly; otherwise, you have big air holes in lots of the cookies.

And has anyone ever successfully dissolved the baking soda? I've even tried boiling it into the water, and it still just swirls around. Seems to work fine anyway.