Chocolate chip cookies, Classic American treat. Anyone who has ever baked has a version. For the most part they received the recipe from someone in their family claiming theirs to be the best recipe. or the back of a Tollhouse  chocolate chip bag. This recipe below I acquired from Maida Heatter’s ” Book of Great Chocolate Desserts” Mrs. Heatter is a well known cookbook author and baker. Mrs. Heatter adapted the recipe from the original cookbook used at Toll House by Ruth Wakefield herself which has been slightly changes when taken over by new management.

I have great luck when I do these Cookies in a 9x 13 inch pan and cut them into bars after they bake. But i have also done them as round cookies, both ways are provided below .Well Enough history lets start baking.

Ingredients

8 ounces (2 sticks) unsalted butter, room temperature

1 teaspoon salt

1 teaspoon vanilla extract

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs (room temperature)

2 1/4 cups unsifted all-purpose flour

1 teaspoon baking soda

1 teaspoon hot water

12 ounces semisweet chocolate chips

Directions

Preheat oven 375 degrees

In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla, both sugar and beat well. Add the eggs and beat well. On low speed add about half of the floor scraping the bowl with a rubber spatula , beat only until incorporated. In a small cup stir the baking soda* ( see below) into the hot water to dissolve it, then mix it into the dough. Add the remaining flour and beat only to mix. Remove the bowl from the mixer and stir in the chocolate chips.

9×13. inch pan. lightly greased. spread the dough smoothly in the pan, bake on the middle rack 375 degrees for 20-25 minutes, rotate pan halfway through. Cool in pan. Use a small, sharp knife and cut into squares.

* I like to Add Rainbow Sprinkles just for fun. Totally Optional of course!

or Line two baking sheets with parchment paper or foil.

Using a teaspoon or ice cream scooper you can simply dropped cookie dough on the parchment. make sure to place the cookies 2 inches apart on parchment paper .

Bake for about 12 minutes, rotating the pans top to bottom right to left. Let the cookies rest on baking pans for 30 seconds, then transfer to wire racks to cool.

*Bakers Note this method of dissolving the baking soda beforehand , is the way the Mrs. “Tollhouse” Wakefield did it. I don’t have a reason for why Mrs. Wakefield did this but I know it works. I am positive that not dissolving the baking soda will work just as well and can guarantee either way you will have satisfied all.