“C” is for Cookie Recipe

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! Today, I’m going to share my secrets with you.

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.

Instant Vanilla 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.

 

Ice Cream Scoop
The single biggest mistake people make when baking cookies is that they scope them with a spoon and then flatter 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.

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I guarantee these three little tips will make you a better cookie baker. Not just for this recipe, but for others as well. I honestly couldn’t imagine making cookies without my ice cream scope!

Bake well!!

“C” is for Cookie
Makes 18

1 cup salted butter, softened
¾ cup brown sugar
¼ cup white sugar
2 eggs
2 ¼ cup all-purpose flour
1 package instant vanilla pudding, dry mix
1 tsp baking soda
1 tsp vanilla extract
1 ½ cups chocolate chips

  1. Preheat oven to 350°
  2. Line a large baking pan with parchment paper.
  3. Mix all the ingredients together in a bowl until well blended.
  4. Using an ice cream scoop, fill cup to top and drop cookie dough onto the parchment paper, spacing them out about ½ inch apart.
  5. Bake for 10-12mins.
  6. Remove from oven. Allow them to cool on the pan for a few minutes before transferring to a cooling rack.
  7. Allow to cool completely and enjoy!

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