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Amish Chocolate Chip Cookies Recipe

This cookie recipe makes a large batch of large chocolate chip cookies with fewer chocolate chips than the traditional "toll-house" cookies.  If you want a more chocolately cookie, feel free to add more chips.  This recipe comes from Elizabeth Coblentz, the original Amish Cook columnist....

• 2 cups (4 sticks) butter, softened
• 2 cups granulated sugar
• 2 cups firmly packed brown sugar
• 4 eggs, beaten
• 2 teaspoons vanilla extract
• 2 teaspoons baking soda
• 2 teaspoons hot water
• 5 cups all-purpose flour
• 2 teaspoons salt
• 1 (12-ounce) package chocolate chips

• 1. Position one of the oven's racks in the center and preheat the oven to 375F degrees.Line cookie sheets with parchment paper or lightly grease them.
  2. In a large bowl beat the butter and sugars together until smooth and creamy.
  3. Add the eggs and vanilla and mix until well blended.
  4. In a small bowl, dissolve the baking soda in the hot water.
  5. In a separate bowl, stir together the flour and salt.
  6. Add the baking soda mixture to the butter and sugar mixture, alternating with the flour and stir just until combined.
  7. Stir in the chocolate chips.
  8. Drop the cookie dough by teaspoonfuls, spaced 3 inches apart, onto the prepared cookie sheets.
  9. Bake, one cookie sheet at a time in the center of the oven, for 10 to 12 minutes, until golden brown.
  10. Remove from the oven and allow the cookies to cool for 5 minutes on the cookie sheets and then transfer them with a spatula to wire racks to cool completely.