This one is a departure from the previous cookies, but like I said, I’m not one to discriminate. Soft, chewy cookies are my favorite, but sometimes you want that crunch!
If you like them thin and crispy, or if you were raised on cookies baked by a mother who tended to burn them, this recipe is for you. 🙂
If you like thin chewy cookies, just pull them out after the edges brown, around the 10-12 minute mark.
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or you can use white flour)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup plus 2 tablespoons butter
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon water
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup semisweet chocolate chips
In a large bowl, stir together the flours, baking soda, and salt. Set aside. In a separate bowl cream the butter and sugars. Add the water and vanilla. Beat in eggs. Add the dry ingredients, stirring until just combined. Fold in the chocolate chips. Let dough rest at room temperature for 30 minutes or long, if desired.
Preheat the oven to 325. Line baking sheets with parchment. Drop 2 tablespoons of dough 2-3 inches apart onto the cookie sheets. These cookies will spread significantly. Bake for 15 minutes or until the edges and centers are browned. Remove the cookies to a wire rack to cool.
Yield: about 4 dozen
Recipe adapted from Tate’s Bake Shop Cookbook by Kathleen King