Wednesday, September 3, 2014

No Fail Chocolate Chip Cookies


   A couple of years ago , Thanksgiving dinner.. I still recall how awful my chocolate chips were. The sad part was, I used refrigerated cookie dough. It was as hard as a rock. No kidding! How can I screw up a premade cookie dough right, you just pop them in the oven. Well, my preoccupied mind left it in the oven too long. That did it for me though ( well after the laughs I got..) ..I told myself that I will learn to bake cookies from scratch. I had my fair share of making flat cookies, I think the secret is putting your dough in the fridge for at least a couple of hours before baking it. Made these yummy, chewy and soft cookies several times and I can proudly share it..it is a no fail recipe!


Ingredients:

2 cups all purpose flour
1 tsp baking soda
1/2 cup butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp vanilla
1 3.5 oz instant vanilla pudding mix
pinch of salt
1-2 cups of chocolate chips ( semi sweet or milk chocolate)



Directions:

I pre made this mix days ahead with  my other mixes that I plan on making soon , If you want to make it all in the same that is more than okay. Just mix all your dry ingredients in a separate bowl - flour , baking soda , pudding mix, and salt. Beat until well combined.



In a separate mixing bowl, combine the butter , sugars , egg and vanilla. Beat until the mixture is creamy.



Slowly add your prepared dry ingredients ( flour mixture) into your wet ingredients ( butter mixture). Beat until just well combined. Scrape down the bowl if necessary, we dont want to waste them goodness!

Add and fold in the chocolate chips.


Put your dough in a plastic wrap and chill the dough for no less than 2 hrs.


Pre heat oven to 350 degrees, Using a cookie scoop or 1/4 measuring cup , form 14 equal size dough balls. Place the dough ( 2 inches apart) on your lined cookie sheet ( parchment is good) and flatten it slightly.  You can put few pieces of chocolate chips on top of it.

Bake it for 11 minutes only and do not overbake. It may looked slightly undone/undercooked , bake just until the edges are set.  Leave your cookies in your cookie sheet for a few minutes so it will continue to
 " bake "or firm up.


Isn't that a gorgeous looking cookie? wait..they don't just look good..that taste really GOOD!


You can strategically place a few chocolate chips on top of the cookie while it is still hot.. after all..we eat our  eyes first.


Store the cookies in an airtight container ( room temparature) for up to a week.



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4 comments:

  1. I am so bad at chilling my dough!! I have no patience and cook them right away even when I know it is to the benefit of the cookies!

    Thanks for linking up with the #SHINEbloghop

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  2. YUM! These look amazing. I am not much of a baker, but I am trying to be better. I will have to give these a try!
    Thanks for linking up with WYWW!

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  3. What a great tutorial! Those cookies look fantastic!

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  4. Cannot get better than a good chocolate chip cookie! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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