Who doesn't like cookies?

Tomorrow will be a new soup (likely something hearty and warming since half the country is buried under a blanket of snow), but today I wanted to share a recipe for chocolate chip cookies that I tried recently.  It's a modified recipe of what's probably considered "standard", but the modifications make such a big difference!  Soft and chewy in the middle with a slightly crisper edge, and the top crackles open just like cookies you get in a bakery.

1 C butter, softened
1 C sugar
1 C light brown sugar, packed
2 eggs
2 tsp. vanilla extract
3 C all-purpose flour
1 tsp. baking soda
2 tsp. hot water
1/2 tsp. salt
2 C semi-sweet chocolate bits
1 C semi-sweet chunks

Preheat oven to 325 F.
Cream together sugar, brown sugar and softened butter until smooth.  Beat in the eggs, one at a time.  Stir in the vanilla.  In a separate small bowl or dish, dissolve the baking soda in the water.  Add to the batter, then add the salt.  Stir in the flour and chocolate bits and chunks (actually stir - don't use a mixer).  Use a spoon or melon baller to scoop uniform balls of dough; roll briefly between your palms to form balls.  Place on an ungreased cookie sheet and bake for 11 minutes.  They may not look completely cooked, but as long as the edges have a light brown tinge, they're done.  Let them cool on the cookie sheets for about 5 or 6 minutes before removing to racks or other container.