Chocolate Chip Cookies
Crispy, gooey, jumbo twist on the traditional chocolate chip cookie.
Adapted from a recipe by Sarah Kiefer
all purpose flour
sticks unsalted butter
packed brown sugar
to cover baking tray
Preheat oven to 350 degrees
Cover baking sheet with the dull side of aluminum foil.
Whisk flour, baking soda and salt in a small bowl and set aside.
In a stand mixer, beat the butter until creamy, add the granulated and brown sugars and beat until light and fluffy (about 3-minutes).
Add the egg, vanilla and water and mix to combine.
Add flour mixture and mix. Add chopped chocolate and mix on low.
Measure 1/3 cup of dough for each cookie ball. Place 4 dough balls per cookie sheet and freeze for 15 minutes before baking.
Place chilled baking sheet in the oven and bake for 10 minutes.
Lift baking sheet and bang it directly onto the oven rack.
Repeat pan banging every 2 minutes.
Bake 16-18 minutes total time until the cookies have spread and edges are golden brown and centers are lighter and not fully cooked.
Transfer the sheet to a wire rack and allow to cool completely before removing cookies from the pan.
Place two cookies in goodie bag with handcrafted tag for delicious gift giving.