The original version of this chocolate chip cookie recipe called for far more sugar than what you see below and once you make and taste them, you’ll see why it was cut back. This is such a great, flexible recipe, you could substitute chocolate chips for crasins, diced dates (or other dried or candied fruit), pecans or walnuts, or do a mix of these ingredients to make a trail mix cookie. You can (as we have done) replace the butter with coconut oil or do half butter and half peanut butter (as long as there are no allergies to contend with). When you use coconut oil instead of butter, they have a slight coconut taste to them but also are quite crispy on the edges.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 cups flour
- 1 cup butter (or coconut oil)
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp hot water
- 2 cups chocolate chips OR you could substitute the 2 cups of chips for dried fruit, nuts or a combination of chips, fruit and nuts.
- You'll need to preheat your oven to 350 F for this and set aside about an hour to get it all done. Dependent upon how big you make your cookies, you can get anywhere from 48 huge cookies to 72 average-sized ones.
- In a large bowl or stand mixer combine all of your dry ingredients followed by the wet ingredients. Once's it's all blended and no lumps, then add your chocolate chips (or fruit, etc.) and stir until thoroughly combined.
- Using two spoons (table and or teaspoons) take about a heaping teaspoon-sized amount of the dough and drop it onto a greased cookie sheet. You can space them a few inches apart and typically get four across and five rows to a sheet. Bake for 10 minutes.
- For a chocolate, chocolate chip cookie version, add 2/3 cup cocoa with the dry ingredients.
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