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Lovely cheerful choc chip cookies from the kitchens of  denaliamt

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Been working on this recipe for a little bit, and now I'm ready to share! It's sort of an imitation of a famous local bake shop; not as good as theirs, but they're pretty darn good!


Ingredients:

- 2 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg (pinch)
- ¾ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup dark brown sugar, firmly packed
- 1 teaspoon water
- 1 teaspoon pure vanilla extract
- 2 eggs, beaten
- 1 cup semisweet chocolate chips

Preparation:

- Preheat oven to 350° F
- Whisk together the flour, baking soda, salt, cinnamon and nutmeg in a large bowl
- In a standing mixer, use the paddle attachment to cream the soft butter. If the butter is not room temperature, it will be more of a waxy butter.
- Beat together the eggs, vanilla, and water. Add to the butter mixture.
- Stir in the flour mixture until just combined and then fold in the chocolate chips.
- Drop the cookies 2” apart onto non-stick or greased cookie sheets. I personally like to use silicone baking mats.
- Bake for 10-15 minutes, rotating sheets halfway through.
- Remove and let stand for at least 10 minutes before transferring them to wire racks to finish cooling. Cookies will be very soft and mushy at first, so trying to move them beforehand will not work.

Note: The key to a crispier cookie is making the cookie drops small. They will melt to be thinner and flatter, giving the cookie a more crispy texture. You can also bake the cookies slightly longer, but don’t overdo it. Cookies, especially thin ones, will burn pretty quickly when baked too long!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being