I know there are easily a million chocolate chip cookie recipes, so why not add another, right?
For something so simple as chocolate chip cookies, I know that a lot of people are very particular about their cookies. Some like them crunchy, some like theirs flat, some their cookies super gooey, and some like them with no chocolate chips. Well I like mine fluffy and moist.
The recipe I came up with makes the cookies almost cake-like and super moist.
There are a couple things different to make them that way.
INGREDIENTS:
2 ¼ Cups All Purpose Flour
1 Teaspoon Popcorn Salt
1 Teaspoon Baking Soda
1 Cup (2 Sticks) of butter at room temperature
¼ Cup Granulated Sugar. Yes, just ¼ Cup.
1 Pack (4.6 oz) COOK-TO-SERVE Vanilla Pudding (you will only use ⅔ of the packet).
¾ Cup Brown Sugar
1 Teaspoon Vanilla Extract
2 Large Eggs
12-oz. pkg. Semi-Sweet Chocolate Chips
If you noticed there are a few unique ingredients.
Popcorn Salt: This is a super-fine salt. It doesn’t make a huge difference, but I do notice a difference. I noticed that sometimes with other salt you can sometimes taste the salt in the baked cookies. I recommend this salt for all your baking. You can find it in different places. It’s either where the other salt and spices are or you can find it next to the popcorn.
Cook-to-Serve Vanilla Pudding: I will never make cookies without this again. This is what makes the cookies so moist. A lot of recipes out there use pudding, but they have you use instant pudding. The cookies do not come out as fluffy with the instant version.
Only use 2/3 of the packet. I usually keep the other 1/3 saved. Then when I make another batch at another time I have another 1/3 left over. That equals 2/3 extra for that 3rd batch. (Does that make sense?)
BUTTER TIP: Some of you may already know this, but just in case…..
The tempature of your butter makes a big difference in how your cookies turn out. If you melt your butter, your cookies will turn out flat. If you use almost melted butter, they will still be a little flat.
If I could make the cookies with cold butter without breaking my mixer, I would probably use that.
I recommend room temperature.
DIRECTIONS:
– Preheat oven to 375° F.
– Combine flour, baking soda and salt in small bowl.
– Beat butter, granulated sugar, vanilla pudding, brown sugar and vanilla extract in large mixer bowl until creamy.
– Add eggs, one at a time, beating well after each addition.
– Gradually beat in flour mixture.
– Stir in chocolate chips.
– Drop by rounded tablespoon onto ungreased baking sheets. Or I just cover a baking sheet with tin foil or parchment paper.
– BAKE for 9 to 11 minutes or until golden brown.
– Enjoy (after they cool).
CLICK ON LINK BELOW FOR THE PRINTABLE RECIPE CARD.
WEEKEND AT THE RILEY'S 