Best Chocolate Chip Cookies, EVER
1 cup unsalted butter softened (2 sticks)
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla
3 cups flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
Cream together 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 salt. Stir in flour, chocolate chips.
Bake 350 degrees 10 minutes-13 minutes or until slightly golden brown
1/4 c. water
1 T. active dry yeast
1 T. sugar
Mix in a small bowl until dissolved
1 c. lukewarm water
1/4 c. plain yogurt
1 beaten egg
2 T. oil
2 tsp. salt
Mix in a separate bowl. Stir in yeast mixture.
5+ cups bread flour (up to half whole wheat)
Stir in enough flour to make a soft dough. Knead 5-10 minutes. Place in a greased bowl. Turn to grease both sides. Cover with damp cloth and let rise 1 hour.
Separate dough into golf ball-size gballs. Roll each to 1/16-in. thickness (they cook best when thin). Preheat frypan on stove to medium-high heat. Add 1/2 teaspoon butter to frypan and allow to melt. Place 1 round of dough at a time in frypan. Cook on each side until lightly browned and puffy (2-3 min. per side). Wrap in a towel to keep warm while cooking the remaining breads.