Bakeshop Chocolate Chip Cookies

Makes about 22 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
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts


Preheat oven to 350 degrees F
Line 4 cookie sheets with parchment paper.
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 the salt. Stir in flour, chocolate chips, and nuts.

To make extra-big, bakery-style (5″) cookies, scoop the dough in 1/4-cupfuls (or use a muffin scoop) onto the baking sheets. Put 5 or 6 scoops on a cookie sheet.

Repeat with two more cookie sheets.

Bake two cookie sheets for 20minutes rotating the pans after 10 minutes until the edges are beginning to brown. Repeat with the other two cookie sheets.

Remove the cookies from the cookie sheets and cool. Store in a sealed container.