Double Chip Cookies

Go ahead and toss any other chocolate chip cookie recipe you've used before. These are absolutely perfect. Crisp on the edges, soft in the center. Perfectly shaped. This recipe fits our tastes perfectly.  I make these in double batches and they still don't last long enough!

I like lots of chocolate chips, Derrick likes white chocolate.

So I use both, and mini chips distributes the flavor perfectly!

Double Chip Cookies

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 tablespoon hot water

1/2 teaspoon salt

1 cup mini semi-sweet chocolate chips

1 cup mini white chocolate chips

Preheat oven to 350 degrees.

Cream together butter and sugars until smooth. Beat in the eggs, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter. Stir in flour, salt, and chocolate chips. Drop by large spoonfuls onto ungreased pans. I use a medium cookie scoop. Bake for about 12 minutes in the preheated oven, or until edges are lightly browned. Cool on pan for 1 minute, then transfer to wire cooling rack.