Chewy Chocolate Chip Cookies

 

When measuring, using a scale is the best way for me to be precise and have consistent results. You can always convert the measures to cups. I always sift my dry ingredients as that helps to take out any tiny lumps before blending ingredients togethe

My Best Chocolate chip cookie recipe

2 sticks of unsalted butter

2 eggs

1 tsp of vanilla extract

12 oz of all-purpose flour  ( 2 cups + 3 TBSP)

4 oz of Baking soda ( 1 tsp)

4 oz of granulated salt ( 1tsp)

1/4 tsp of baking powder

3.4 oz box of vanilla instant pudding box

4 oz of brown sugar

4 oz of granulated sugar

10 oz of Chocolate chip ( Semi-sweet, or the bittersweet)

1 TBSP of water

2 oz of crushed pecans and walnuts ( optional)

Step 1)  Have the butter and eggs room temperature. This takes about 30 minutes for the butter and eggs to come up to room temperature.

Step 2) A align your cooking sheets with parchment paper for me silpats. If you have neither, then spray the cookie sheets down with oil. third step to make life easier. Measure all ingredients so that it is all laid out for mixing into the bowl. I like to add my vanilla extract right into my eggs so that I don’t forget to add the vanilla. Sift all dry ingredients together. I add the box of instant vanilla pudding the dry ingredients. Pudding mix is a key ingredient to chewy chocolate chip cookies.

Step 3) After all your dairy ingredients are set at room temperature, you’re ready for the creaming method. Using a stand mixer, or hand mixer or by hand, add the softened butter to a mixing bowl. Using the paddle attachment cream the butter on medium-low speed.

Step 4) Next, add the sugar, then the eggs that have the vanilla extract in it to the bowl. Increase the speed just a little more.  Ensure the eggs get well mixed into the butter and sugar. Once it’s been combined well, add the crushed nuts, chocolate chips and let it mix well. Stop it!

Step 5) Turn off the mixer and now you slowly add the flour and 1 TBSP of water. Get your bowl ready and turn back on the mixer to medium-high mixing speed. It will take about 1 minute to get it all together.  You will see cookie dough looking perfect when it gathers together well. Next, scope all the cookie dough off the paddle attachment into the mixing bowl. Let the cookie dough set inside the refrigerator for about 30 minutes before baking it. It allows a cookie dough to rest and harden up a bit, keeping a better cookie shape.

6)  Preheat your oven to 350 degrees convection bake oven. Using a cookie scooper or two spoons.  Drop about six t two-inch dough balls onto each cookie sheet. Once you have two cookie sheets filled with at least six balls each then place into a 350-degree oven for about 13-14 minutes. Let it cool down before you eat them or pack them up for later to eat.

 

 

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