| 1 | Recipe by: from _cookies by the dozen_ by dolores kostelni preparation time: 0:30 make sure the oven rack is in the highest position. |
| 2 | combine the flour, baking soda and salt in a bowl and set aside. |
| 3 | with mixer on low speed, combine the butter with white and brown sugars, egg yolk, vanilla extract and water. |
| 4 | Increase the speed to high and beat until thoroughly mixed and light. |
| 5 | with a spoon, combine the creamed mixture with the dry ingredients. |
| 6 | The batter may appear crumbly, but it will come together. |
| 7 | Stir in the chocolate chips. |
| 8 | using a heaping tablespoon as a guide, make 13 evenly sized balls and place 2" apart onto a cookie sheet. |
| 9 | put the cookie sheet in the oven and immediately decrease the temperature to 350x. |
| 10 | Bake for 5 minutes, then reverse the pan so that the back cookies are now in the front. |
| 11 | Increase the temperature to 375x. |
| 12 | Bake for 4-5 minutes longer; the cookies will appear golden brown with small pale centers. |
| 13 | Cookies will complete cooking as they cool on the pan. |
| 14 | This technique produces chewier cookies. |
| 15 | cool the cookies on the pan for 2 minutes; remove to a rack to cool completely. |
| 16 | yields a baker"s dozen. |
