Soft Batch Chocolate Chip Cookies By Todd Wilbur

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 lb butter, softened
• 2 eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups brown sugar (packed)
• 2 tablespoons molasses
• 2 teaspoons vanilla extract
• 1/3 cup water
• 5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 (12 ounce) package semi-sweet chocolate chips

Recipe

• 1 preheat the oven to 375 degrees.
• 2 cream butter, sugar and eggs in large bowl. add molasses, vanilla extract and water. mix thoroughly, scraping sides of bowl.
• 3 mix flour, baking powder, baking soda and salt in gallon-size ziplock bag. using low speed, gradually add dry ingredients to creamed mixture, mixing thoroughly after each addition. stir in chocolate chips.
• 4 roll into 1-inch balls; place 1 inch apart on ungreased baking sheet. bake 6 to 8 minutes or until light brown around edges.
• 5 (pepperidge farm crispy chesapeake cookies and.
• 6 pepperidge farm sausalito cookies.
• 7 simply follow the recipe for the keebler soft batch cookie with these exceptions:.
• 8 1. omit the water and molasses. add 3 cups of chopped pecans. (for the sausalito cookie, substitute macadamia nuts.).
• 9 2. bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes. this will make the cookies crispier.).