Tuesday, December 11th, 2012
Betty’s Chocolate Chip Cookies
Submitted by Frances Fuchs
1 cup packed brown sugar
1 cup granulated sugar
1 stick butter (room temperature is best)
2 tsp vanilla
½ tsp salt
1 tsp baking soda
2 1/4 cups flour
Up to 3 tbsp water
1 bag semi-sweet chocolate chips
1. Pre-heat oven to 375°
2. Cream sugar and butter really well, until totally smooth (an extra long time…this is crucial!) Add vanilla and egg, mix well Add sifted flour, salt, and baking soda (best to sift them all together, but you can get away without it). Slowly add flour (half a cup at a time) while mixing.
3. Carefully add water, starting with one tablespoon. You are adding water instead of the other egg that other recipes call for. This is the secret, along with extra sugar! You have to estimate how much water to add to achieve the right consistency. You want them relatively flat, and chewy, not cakey and not too flat.
4. Stir in yummy chocolate chips
5. Coat your cookie pan with butter, get your batter balls on the pan, leaving plenty of space between.
Smaller balls are generally better, but you’ll need to experiment. Don’t play with them too much! Seriously.
6. Cook anywhere from 8-12 minutes, and watch them carefully! Take them out when the middles of the cookies are almost cooked, but still just a tad raw. They will finish cooking on the pan after you take them out, and should be nice and chewy. I always freeze them pretty quickly, cause they last longer, and are delicious when frozen!