Virtual Cookie Exchange

Every year my friend, Jenn does a Virtual Cookie Exchange for the holidays. This year I finally got my rear-end in gear and am participating! Wahoo!

These are the BEST chocolate chip cookies I've ever had. I can't take the credit, though. I found the recipe in the Washington Post a few years ago - it's apparently a recipe they found from Tate's Bake Shop in Southampton, NY.

Chocolate Chip Cookies

Ingredients:
2 cups flour
1 tsp baking soda
1 tsp salt
8 oz (2 sticks) salted butter, at room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp water
1 tsp vanilla extract
2 eggs
2 cups semisweet chocolate chips

Preheat the oven to 350 degrees. Lightly coat 2 baking sheets with nostick spray oil or line them with Silpat liner or parchment paper (NOTE - I've found a Silpat works best. These are really thin, crunchy cookies that need to set up for a few minutes before moving them. Anything else I've used has smushed the cookies when I try to remove them.)

In a large bowl, combine the flour, baking soda and salt. Set aside.

Using a stand mixer on medium speed or a whisk and a large bowl, cream the butter and sugars, then add the water and vanilla extract. Mix the ingredients until they are just combined. Add the eggs, mixing lightly after each one. Reduce speed to low and stir in the flour mixture. Fold in the chocolate chips. Don't overmix the dough.

Using 2 tablespoons or a small cookie dough scoop, drop the cookies 2 inches apart onto the prepared baking sheets. Bake for 12 minutes or until the edges and centers are brown. Let the cookies sit on the baking sheets about 5 minutes, then transfer them to wire racks to cool completely. You can store in an airtight container at room temperature for up to 3 days. They also may be frozen.

Enjoy!