When it comes to chocolate chip cookies, I usually stick to the good old Tollhouse recipe. I’ve made it a thousand times and they always come out perfectly. But this week I wanted to switch it up. I tried this recipe, substituting Andes baking chips (a gift from my future mother in law) for the chocolate chips.
They came out great! They’re soft, delicious, and pretty. The Tollhouse recipe is a little saltier and gooier, but I think these are prettier.
1 cup butter
1 cup sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt (next time, I’d probably use a little more, but I love salt)
2 cups semi-sweet morsels
Start by preheating your oven to 350.
Cream together the butter and both sugars. Then add the eggs one at a time. Mix them together until smooth, then add vanilla.
In a separate little bowl, dissolve the baking soda in the hot water. Add it to the mixture, along with the salt. Finally, add the flour and chocolate chips. Eat as much as you like, I’m not here to judge.
Drop by large spoonfuls onto an ungreased cookie sheet. I actually rolled mine into nice, even 1″ in diameter balls for more uniform cookies. To make them prettier, I added some extra Andres chips on top.
Bake for about 11 minutes, or until the edges are lightly browned.
Hope you love them as much as I do!