- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven or until edges are nicely browned.
I’ve made these cookies about four times and here are my tips for ensuring the best results:
-Make sure all ingredients are at room temperature.
-Instead of 2 teaspoons of vanilla extract, try adding 1 tablespoon for a stronger taste.
-Refrigerate the cookie dough for at least an hour before baking. This makes it easier to shape the cookie and it also results in a better cookie texture. If you like thinner, crispier cookies, then I would suggest skipping this step.
-If you don’t have a thermometer to make sure your oven is at the right temperature, I would do a cookie test. Cook one or two cookies first before baking an entire tray (just make sure to adjust the baking time since it will not take 10 minutes to cook 2 cookies.). That way you can figure if you’re oven is too hot and then you can adjust either the temperature or reduce the cooking time. This avoids making a tray full of burnt cookies and allows you to see how the rest of the batch will turn out. A good indication of whether a cookie is baked just right is if it is relatively easy to remove from the tray once it is cooled. If you’re lucky, the cookie will not stick to the tray and will not crumble.
Not only do these cookies taste amazing, but they keep their softness for days! As long as you store them in an airtight container, they do not harden easily or quickly. You can also add nuts to this recipe. I like adding toffee bits and cranberries to make them more interesting.