2 sticks of butter, softened (I know only one is shown here, that's because the other was in the microwave)
2/3 cup confectioners sugar
1 teaspoon vanilla
2 cups flour
1 tablespoon water
1 cup chocolate chips
Beat using an electric mixer together the butter and sugar in a large bowl. Make sure your butter is slightly soft. Or pop it in the microwave for a few seconds.
Once the butter and sugar is very creamy, add the vanilla and beat again for a few seconds. Then slowly add in the flour. Do this slowly because it might get everywhere (if you are wearing black everybody will know you have been baking cookies!).
Once all of the flour is mixed in, put the electric mixer aside and use a rubber spatula. Stir in the chocolate chips until they are well incorporated.
Here is the best trick I have ever come up with. Take a 1 gallon zip top bag and put all of the dough inside of it. Using a rolling pin, a large glass, or even your hands, spread out the dough to fit in the entire bag. It is the perfect amount and is the best way to roll this out!
It will be very light in color and probably a little warm. Chill it like this on a flat surface in the refrigerator for 2 hours, or longer. This is great because you can make the dough the night before and bake it off the next day!
Once the dough is done chilling it should be darker in color and very firm.
Cut the bag on the sides to release the dough and place the dough on a cutting board. Cut it into square using a very sharp serated knife. I got 36 cookies out of this dough, but you can make them as big or as small as you like.
Place the cookies on a baking sheet and bake in a 325 degree oven for 18-20 minutes. Cookies should not be too dark and will not grow very much, if at all. Allow to cool for little bit before removing. Enjoy!
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