Soft Batch Chocolate Chip Cookies by Todd Wilbur

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

1. Preheat the oven to 375 degrees.
2. Cream butter, sugar and eggs in large bowl.
3. Add molasses, vanilla extract and water.
4. Mix thoroughly, scraping sides of bowl.
5. Mix flour, baking powder, baking soda and salt in gallon-size ziplock bag.
6. Using low speed, gradually add dry ingredients to creamed mixture, mixing thoroughly after each addition.
7. Stir in chocolate chips.
8. Roll into 1-inch balls; place 1 inch apart on ungreased baking sheet.
9. Bake 6 to 8 minutes or until light brown around edges.
10. (Pepperidge Farm Crispy Chesapeake Cookies and.
11. Pepperidge Farm Sausalito Cookies.
12. Simply follow the recipe for the Keebler Soft Batch cookie with these exceptions:.
13. 1.
14. Omit the water and molasses.
15. Add 3 cups of chopped pecans.
16. (For the Sausalito cookie, substitute macadamia nuts.
17. ).
18. 2.
19. Bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes.
20. This will make the cookies crispier.
21. ).

butter, eggs, sugar, brown sugar, molasses, vanilla, water, flour, baking powder, baking soda, salt, semisweet chocolate chips

Taken from www.food.com/recipe/soft-batch-chocolate-chip-cookies-by-todd-wilbur-183149 (may not work)