Chocolate Chip Cookies

Chocolate Chip Cookies

½ c butter
6 Tblsp brown sugar
6 Tblsp white sugar
1 egg
½ teaspoon soda ( baking soda)
1 1/8 c flour ( 1 cup and 2 Tblsp.)
½ teaspoon salt
few drops hot water
½ c chopped nuts ( walnuts best)
1 six ounce bag chocolate chips
½ tsp vanilla

Bake at 375° 10 to 12 minutes.
50 cookies

With cookies, 30 seconds can make the difference between crispy golden and charred. It doesn't hurt them to open the oven to check. The baking must be exact, but I have never found that the mixing order mattered much, for most cookies. I have always had a fine KitchenAid mixer, so all I have to watch for is overbeating. I bake one sheet at a time, on the center rack. If I'm really anxious to get off my feet, I place the cookies on 2 sheets with clear space on one edge so I can overlap the pans and make one large pan, but there must be space around all four edges for air circulation. I have never been pleased with the results if I put 2 sheets one above the other. I keep 3 pans rotating so one pan has always had a chance to cool somewhat before I put new dough on it. I dip with a teaspoon and push it off with a table knife, the way my mother did. I tried a patented cookie pusher-offer, but went back to spoon and knife. I tried professional black finish cookie sheets, too, and threw them out after I burned a few dozen cookies. I couldn't adjust my dipping and baking habits to the new speed at which those pans baked.
If you run out of places to put cooling pans, pull out a drawer and lay the cookie sheet across it - makes a new shelf.