Chocolate Chip Cookies, they are everyone's favorite cookie with a glass of milk or coffee. I have tried many different recipes and these are one of my favorites to make for our son Geoffrey and his tennis team at Gustavus Adolphus College. The original recipe came from my friend Jamie but I changed a few ingredients and added a couple more to make them just the way our family likes them!
There is one special ingredient in these cookies that may surprise you and that is....wait..... Vanilla Instant Pudding! The other important ingredient I use is pure vanilla. Okay, I use pure vanilla almost all the time when a recipe calls for vanilla.
This chocolate chip cookie recipe makes a big batch of cookies. So don't be surprised when you see all the butter and eggs in the picture. The smaller bowl holds the soda, baking powder and salt.
Turn the oven on to 350° so when you are finished stirring up the cookies you can put a sheet in the oven right away. I also took the butter out of the refrigerator about 30 minutes before I started baking the chocolate chip cookies. Start by adding the butter and sugar to your mixing bowl. It is best to use a stand mixer for this recipe as it makes a large batch of cookies.
Yes, you read correctly, 2 cups of brown sugar! This gives the cookies a nice warm caramel flavor and a beautiful color. Mix the butter and sugar together for a minute or so until it is well combined.
Since the butter and sugars are beautifully blended you can add in the instant pudding. So here is the deal, you need 3/4 cup of pudding. That is almost two small boxes of instant pudding. What else you need to know is that you have to use instant pudding in this recipe. If you use just regular pudding you will get a different result. It is as easy as ABC and 1,2,3!
Once everything is blended add the eggs one at a time and vanilla to the mixture. These chocolate chip cookies are starting to take form!
Now comes the big stuff! Add in your dry ingredients, that means the soda, baking powder, salt and flour. Turn the mixer on very slowly or everything will go flying all over your kitchen. I know this from experience!
Slowly mix into all is nicely combined together. At this time you add the chocolate to the cookie dough. I choose chocolate chips and white chocolate chips. You can add semi sweet, butterscotch and chocolate or add nuts if that is your thing! Whatever you choose to add it is time to add it!
That's a wrap! You are ready to start the rolling or scooping of the cookies. I make mine small and I roll the cookies. But you could use the small Pampered Chef Scoop and just scoop them if you please...
Did I say to use parchment paper? Of course I did, always use parchment paper.
Bake for 8-9 minutes, take out of the oven and leave on the pan for a few minutes. They should be slightly goldish brown but you do not want to overbake the chocolate chip cookies.
Chocolate Cookie Recipe
Ingredients:
1½ cups butter (3 sticks)
2 cups brown sugar
½ cup granulated sugar
¾ cup vanilla instant pudding (almost 2 boxes)
4 large eggs
2 teaspoons vanilla
½ teaspoon salt
3 teaspoons baking powder
2 teaspoons baking soda
4½ cups flour
3 cups of chocolate chips
Directions:
Preheat oven to 350°.
Add the butter and sugar to your mixing bowl. Mix together on low speed until well combined.
Add the instant pudding and mix on low speed.
Crack the eggs in a separate bowl and add one at a time to your sugar mixture. Mix slowly until smooth.
Add the vanilla and mix on low for a few seconds.
Measure the soda, baking soda, salt and flour and mix in until just blended.
Add the chocolate chips and mix on low until they are mixed in evenly.
Roll into small balls and place on cookie sheets with parchment paper. Bake for 8-9 minutes until the cookies have just started turning a golden brown.
Missy's notes:
Do not overbake
To freeze: let the cookies completely cool and put in an air tight container..
I use milk chocolate chips and white chips but you can use any combination as long as it is about 3 cups.
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