Monday, January 12, 2015

Thin and Crisp Chocolate Chip Cookies

For years I have been buying the perfect chocolate chip cookie at our local grocery store- Wegmans.  They are not a commercial cookie, they are actually baked at a bakery call Otterbein's.  Otterbein's Bakery has been in business since 1881 and has been a local favorite ever since.  I have tried to find a copycat recipe for their chocolate chip cookie, this is the closest I have come.  One day I was talking to my friend about favorite cookies and we both agreed that there is just something so special about the buttery goodness of those cookies.  She recommended this recipe to me.  It is not exactly the same, but it is close and I can make them at home!  BONUS!  That means I don't have the nutritional information haunting me every time I take one from the package.  lol


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 cups unsalted butter, room temp
  • 1 1/4 cups granulated sugar
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 cups semisweet or milk chocolate chips

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.  Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.  Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

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