Soft Batch Chocolate Chip Cookies

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

Directions

1. 1

   Preheat the oven to 375 degrees.

2. 2

   Cream butter, sugar and eggs in large bowl. Add molasses, vanilla extract and water. Mix thoroughly, scraping sides of bowl.

3. 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. 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. 5

   (Pepperidge Farm Crispy Chesapeake Cookies and.

6. 6

   Pepperidge Farm Sausalito Cookies.

7. 7

   Simply follow the recipe for the Keebler Soft Batch cookie with these exceptions:.

8. 8

   1. Omit the water and molasses. Add 3 cups of chopped pecans. (For the Sausalito cookie, substitute macadamia nuts.).

9. 9

   2. Bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes. This will make the cookies crispier.).