Saturday, February 4, 2012

The Bestest Chocolate Chip Cookies Ever

I've been pretty sick the past couple of days, but I've graduated from a lump in the bed to a lump at my computer. Such progress. Being sick always makes me feel down and depressed, so I thought I'd leave you all something that always cheers everyone up - Chocolate Chip Cookies.

I love to cook, but I really love baking. The way the house smells when you've got some kind of delicious treat in the oven always gives me such a happy, loving feeling.
I've been baking chocolate chip cookies for as long as I can remember. Every time I baked them, I'd tweek the recipe just a bit until I found The Perfect Recipe. Also, in my opinion, ingredients are key. 

Most of my ideas came from this recipe, and I give credit where credit is due.

Blue Ribbon Chocolate Chip Cookies

Here is my final, and pretty darn perfect, chocolate chip cookie recipe. I hope you enjoy.

*4 1/2 cups all-purpose flour
*2 teaspoons baking soda
*2 cups unsalted sweet cream butter, softened
*1 1/2 cups packed dark brown sugar
*1/2 cup white sugar
*2 (3.4 ounce) packages instant vanilla pudding mix
*4 eggs
*2 teaspoons vanilla extract
*4 cups milk chocolate chips
You can add nuts if you like them in your cookies, but I never do.

1. Preheat oven to 350 degrees F (175 degrees C). Mix the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the
instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased
cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Here are my tips and tricks:

-Get unsalted sweet cream butter and dark brown sugar. The richness of both ingredients
make a huge difference in the flavor of the cookies.
-Because of the richness of the cookie batter, I prefer to use milk chocolate chips rather
than semi-sweet. But that flavor profile is up to you.
-Only bake the cookies until the very edges are golden brown. The cookies will stay soft
much, much longer that way.
-Adding the instant vanilla pudding mix is what finally did it for me. It helps keep the
cookies soft and chewy and adds a little something extra to the flavor of the cookie.

1 comment :

  1. These look very delicious, Becky! I pinned the picture!