Anders Bandt

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 4 teaspoons hot water
• ½ teaspoon salt
• 3 cups all-purpose flour NOTE: might be too much?
• 2 cups semisweet chocolate chips

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
• Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10-13 minutes in the preheated oven, or until edges are nicely browned.

With the baking soda, this recipe definitely produces a “risier” cookie. The dough doesn’t flatten out as much, and instead rises into a small mound.

If you are slightly high when you are cooking this recipe, and the dough doesn’t feel off - the RECIPE IS RIGHT. Verify that you have in fact added things such as TWO sticks of butter and TWO eggs.

Another thing to note is that if you kind of just have a craving to bake some cookies, consider making a half recipe. You (Anders) don’t REALLY eat cookies that often. So you’ll likely be satisfied with just the 8-10 or so that a half recipe makes.