Chalk this up as a good chocolate chip cookie recipe but mine didn’t look anything like the picture from the original blog I got it from. My dough was a bit soft but I made it as the recipe instructed so not sure what happened.
This is a slight variation on the typical chocolate chip cookie in that it uses powdered sugar instead of granulated sugar. Since powdered sugar is more refined than granulated sugar, I expected a bit more spread and sweetness. Which I got. But this was still a good cookie.
1 cup light brown sugar
3/4 cup powdered sugar
1 egg
2 tablespoons water
1/2 teaspoon vanilla
2 2/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Milk chocolate chunks or chips or semisweet, your choice
- Cream together butter, brown sugar and powdered sugar. Beat in egg, water and vanilla. Add flour, salt and baking soda, mixing until just combined; do not overmix. Fold in chocolate chips or chunks.
- Portion into golf-ball size dough balls, cover and chill or freeze several hours or overnight.
- When ready to bake, preheat oven to 400 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake the cookies at 400 degrees for 2 minutes then lower the temperature to 350 degrees F. Bake an additional 10-15 minutes or until edges are brown and middles are no longer raw. Do not overbake.
- Let cookies cool for 5 minutes then transfer to wire racks to cool completely.
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