You’ve been making chocolate chip cookies wrong your whole life 🍪

The secret to crispy edges and chewy centres?
Dissolve your baking soda in hot water before adding it in.
Game. Changer. 

This recipe makes a big batch (hello, freezer stash!)or a normal amount if you have a large family like me. These cookies have the perfect balance of sweet, rich, and gooey.

Ingredients:

• 1 cup (227g) unsalted butter
• 1 cup(227g)  sugar
• 1 cup (165g) brown sugar
• 2 eggs
• 2 tsp vanilla
• 3 cups All Purpose Red Fife Flour (395g)
• ½ tsp salt
• 1 tsp baking soda
• 1 tsp hot water (dissolve the soda here)
• 2 cups chocolate chips

Directions:

1. Preheat oven to 350°F [175°C] and line baking sheets with parchment. I
2. n a large mixing bowl or stand mixer, cream together the butter, sugar, and brown sugar until smooth and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla.
4. In a small bowl, dissolve the baking soda in 1 tsp of hot water. Stir to fully dissolve, then add it into the wet mixture.
5. Mix in the salt, then gradually add in the flour, stirring until just combined.
6. Fold in the chocolate chips.
7. Scoop dough onto your prepared baking sheet 2 tbsp per cookie.
8. Bake for 12-14 minutes, or until edges are golden and centres look just set.
9. Let cool on the pan for 5 minutes, then transfer to a rack. Enjoy warm or store in an airtight container.
   

They’re everything. Save this and thank me later 💌