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These cookies are from my cookbook called "The Orangery Cookbook." This recipe produces a very thick cookie that can rival any bakery. Enjoy!
Big Chocolate Chip Cookies
3/4 cup butter, room temperature
1 1/2 cup packed dark brown sugar
2 eggs
1 1/2 cup white flour
3/4 cup whole wheat pastry flour
1 t. baking soda
1 t. salt
2 t. pure vanilla extract
2 T. water
2 cups chocolate chips
Optional: 1 cup chopped walnuts and/or raisins
Preheat oven to 375F. Lightly butter a baking sheet. In a large bowl, cream butter and sugar until smooth. Beat in the eggs until well blended. In a separate bowl, sift together the flour, baking soda and salt. Stir the dry ingredients into the butter mixture, mixing well. Add the vanilla and water. Stir in the chocolate chips and, the nuts and/or raisins. Drop the batter by scant 1/4 cup onto the baking sheet, leaving 2” space between the cookies. Bake 10 minutes, until the edges are light brown and tops golden. Remove cookies to a rack to cool. Cool on foil for a softer cookie.

Put the bakery to shame! This recipe creates thick cookies! A good base batter, use white sugar for sugar cookies, add 1/3-cup cocoa powder for chocolate cookies or add 1 ½-cup peanut butter for peanut butter cookies. Use your imagination! I like to make this recipe using peanut butter chips or white chocolate and dried cranberries or making it with cocoa and Reese’s Pieces.

Servings: 20

Nutritional information per serving

No nutrition information available

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