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The Best Chocolate Chip Cookies Eat By Liberty Munson

Every year, we go back to Iowa over Thanksgiving to celebrate both Thanksgiving and Christmas with my family, and my sister always bakes a wide variety of cookies. For the longest time, I didn’t really like chocolate chip cookies (I hate the ones that are cakey and too many are). However, about a decade ago, my sister convinced me to try hers. They were delicious!

Prep
Cook
Serves 12people
Ingredients
1
cup butter, softened
1
cup sugar
1
cup packed brown sugar
2
eggs
2
tsp vanilla extract
1
tsp baking soda
2
tsp hot water
1/2
tsp salt
3
cups all-purpose flour
1-2
cups chocolate chips of your choice
1
cup chopped walnuts or pecans, optional but recommended
Directions
1.
In a standing mixer, cream butter and sugars together on medium-low speed until smooth. Beat in eggs one at a time. Add vanilla. Dissolve baking soda in hot water, add to the mixture with the salt, and mix until well blended. Add flour one cup at a time, mixing until just incorporated into the dough. Remove bowl from mixer. Stir in chips and nuts; mix until just blended.
2.
Refrigerate dough for at least one hour before making the cookies; refrigerate overnight if possible. This results in thick, chewy cookies with a crisp exterior.
3.
Preheat oven to 350 degrees F (175 degrees C). Using your hands, roll dough into balls, and place them onto an ungreased cookie sheet. Refrigerate any remaining dough. Bake for 10-12 minutes or until the edges start to brown.
4.
The two secrets to thick and chewy chocolate chip cookies are to activate the baking soda in hot water before adding it to the batter and to refrigerate the cookie dough before baking - the longer, the better.
5.
Mini chips work well in this recipe.

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