I love chocolate chip cookies!! Growing up, my parents owned a bakery so I spent a lot of time watching magic happen. The irony (or some might argue, good fortune) is that I don’t have a sweet tooth because I never had to be without sugar. I much prefer savoury dishes, which means I tend to stick to main courses and appetizers, leaving dessert to those with better luck.
The problem between me and baking is that I’m not very good at recipes that need precision. I like a bit of flexibility to add a “pinch” or “smidge” or a “just-a-like-that” amount. Baking is hard for those of us that don’t like to follow directions to a T.
So to me, cookies aren’t really a proper dessert. You can generally modify them and still get decent results. Apple sauce instead of butter? Sure, why not! Less sugar? Go for it! Need to hide some veggies? Go ahead and mash up that zucchini. I think you get my meaning.
I have had this chocolate chip recipe for years, making modifications as needed to ingredients and technique until it’s close to perfection. This is the dessert my nephews ask me to make. These are the cookies my husband will eat while they’re still on the cooling rack. This cookie is the best thing, ever!
For this incredibly good chocolate chip recipe, I have a secret ingredient that I’m going to share with you!
Chocolate Chip Bakers Tip – Salted Butter
Some bakers would argue that you should only use unsalted butter in your baking – and cooking for that matter – so that you can control your own salt levels. I tend to agree with this when it comes to cooking but for baking, I often find that the added tinge of salt helps sharpen the taste so it’s not over-the-top sweet.
The Secret Chocolate Chip Cookie Ingredient Is…. Instant Vanilla Pudding Mix!!
This is secret-recipe stuff right here, so don’t tell anyone! Seriously though, by adding just one packet of the dry mix, you will end up with a cookie that not only tastes amazing but is also moist and flavourful.
Pro’s Tool – An Ice Cream Scoop
The single biggest mistake people make when baking cookies is that they scoop them with a spoon and then flatten them out. Wrong. If you want a cookie with bulk, do not flatten them but rather leave them as small mounds. You want a cookie you can really sink your teeth into. Using an ice cream scoop – preferably medium sized with a lever to make your life easier – will give you uniform cookies and ensure they all bake evenly.
I guarantee these three little tips will make you a better cookie baker. Not just for this recipe, but for others as well.
"C" is for Chocolate Chip Cookie!
- 1 Cup Salted Butter, Softened
- 3/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- 2 1/4 Cups All-Purpose Flour
- 1 Package Instant Vanilla Pudding Mix, Dry Mix
- 1 Tsp Baking Soda
- 1 Tsp Vanilla Extract
- 1 1/2 Cups Chocolate Chips
- Preheat oven to 350°
- Line a large baking pan with parchment paper.
- Mix all the ingredients together in a bowl until well blended.
- Using an ice cream scoop, fill cup to top and drop cookie dough onto the parchment paper, spacing them out about ½ inch apart. DO NOT flatten. Note: Depending on the size of scoop you use, you'll get about 18-24 cookies.
- Bake for 10-12mins until golden brown. Adjust time accordingly based on the size of your cookies.
- Remove from oven. Allow them to cool on the pan for a few minutes before transferring to a cooling rack.
- Allow to cool completely and enjoy!
I hope you and your family will enjoy these cookies for years to come!