Big Chocolate Chip Cookies

- This recipe is from the Moosewood Restaurant New Classics cookbook (2001 edition).

Ingredients:

3/4 cup butter, at room temp.
1 1/2 cups dark brown sugar, packed
2 eggs
1 1/2 cups unbleached white flour
3/4 cup whole wheat pastry flour (I used reg. whole wheat flour)
1 tsp baking soda
1 tsp salt
2 tsp pure vanilla extract
2 tbsp water
2 cups chocolate chips
1 cup chopped walnuts and/or raisins (optional)

Steps:

1. Preheat oven to 375 degrees. Lightly butter a baking sheet (I used parchment paper and it worked fine).

2. In large bowl, cream the butter and sugar together until smooth. Beat in the eggs until well blended. In separate bowl, sift together the white flour, whole wheat flour, baking soda, and salt. Stir the dry ingredients into the butter mixture, mixing well. Add the vanilla and water. Stir in the chocolate chips and, if you wish, the nuts and/or raisins.

3. For 3-inch cookies, drop the batter by scant 1/4 cups onto the baking sheet, leaving 2 inches of space between the cookies. Bake for about 10 mins, or until the edges and bottoms are light brown and the tops golden. Check after 8 mins to avoid overbaking.

Remove the cookies to a rack to cool.

Yield: 20 three-inch cookies

Prep time: 15 mins

Baking time: approx. 10 mins per batch

- Believe it or not, I forgot to add the eggs to this recipe today! I was wondering why the dough was so dry, so I ended up adding a little bit of milk to make the dough moist. It worked out though because Andy had used all the eggs in another recipe yesterday anyway! To my delight, the cookies turned out just fine - if anything, they were a bit on the sugary side. I'm sure the eggs would have helped tone that down a bit.

Enjoy!