Ingredients

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs (or 1 egg + 2 egg yolks)
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups chopped chocolate (a mix of milk/dark/darker)

Directions

  1. Preheat oven to 175 degrees C
  2. (Optional) Heat the butter on medium-low heat, stirring occassionally until butter turns brown. Let cool.
  3. Cream together the butter, white sugar, and brown sugar until smooth (10 minutes)
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. Dissolve baking soda in hot water. Add to batter along with salt.
  6. Stir in flour and chocolate chips.
  7. Chill the dough for 30 minutes minimum and for great flavour, up to 5 days. 3 days is the sweet spot.
  8. Drop by large spoonfuls onto lined pans.
  9. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Notes

  • Blend the butter, and sugars together for longer than you think you need to. This will stop the cookies from having that undissolved sugar feeling.
  • Use 1 egg and 2 egg yolks for better cookies with a deeper flavour.
  • Swap chocolate for macadamias for good nut cookies. Chocolate and coconut is also good.
  • Browning the butter changes the texture of the cookies—they will taste better but may be not be as chewy if cooked for the same amount of time.