It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly. My old go to recipe called for a box of pudding mix, but the long list of unpronounceable ingredients on the pudding box was unnerving enough that decided to look for another recipe. This was the third recipe I tried and I think my search is over. The results were perfect. Buttery, but tall. I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter. Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). Mine had to bake for 13 minutes, but other than that, I followed the recipe exactly. Everyone has a different idea of what a 'perfect' cookie is, but I absolutely can not see how someone could give this a bad review (one or two stars) if they followed the recipe. It may not be exactly to your taste, but it is in no way a bad recipe. I think it's common for people to let the butter soften too much. From my experience, cookies turn out better if the butter is just soft enough that it creams relatively easily. Butter that is too soft will result in a thin, flat cookie. Also, once you add flour, you really need to mix the dough until everything is barely incorporated and not one stroke more. Thanks for the recipe.
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It always baffles me how most chocolate chip cookies have pretty much the same ingredients,...