• 15servings

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 2 cups (280g) unbleached all purpose flour

  2. 1 teaspoon baking soda

  3. 3/4 teaspoon salt

  4. 1 cup (2 sticks/226g) unsalted butter , melted and cooled slightly

  5. 1 cup (220g) granulated sugar

  6. 1/2 cup (80g) packed dark brown sugar

  7. 1 teaspoon vanilla extract

  8. 3 tablespoons water

  9. 250g (9 ounces) semisweet chocolate chips - I used mini chips

Instructions Jump to Ingredients ↑

  1. Position a rack in the middle of the oven. Preheat the oven to 175°C/350°F. Line 2 baking sheets with parchment paper.

  2. Sift the flour, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar and vanilla until smooth, about 30 seconds. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the flour mixture, mixing just until incorporated. The dough will look crumbly. Mix in the water. The dough will become soft and smooth. Stir in the chocolate chips.

  3. Using an ice-cream scoop or measuring cup with a ¼ cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 3 inches (7.5cm) apart. Gently press the cookies to flatten them slightly, to about ¾ inch (1.9cm) thick (mine were a bit thinner)

  4. Bake the cookies one sheet at a time until the tops are evenly lightly browned and have a few cracks, about 17 minutes. Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool thoroughly.

  5. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.


Send feedback