Chocolate Chip Cookies: Fluffy Yet Chewy!

Chocolate chips cookies are a must-have for the holidays.

Why? Because they just taste so good. Not to mention being as close to universally liked as a cookie can get!

In the spirit of finding a chocolate chip cookie loved ones could fully agree on, I set out to find the right balance of texture + taste. My husband loves fluffy-textured chocolate chips cookies, while my baking friend prefers chewy. Personally, I like the puffier chocolate chip cookies, but with the sweetness of chewy.

Bottom line: after trying out, and fine-tuning different recipes, I created my happy medium cookies in both texture and taste.

Chocolate Chip Cookie Recipe

Ingredients

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup butter (room temperature) TIP – Do NOT heat or melt the butter

¾ cup granulated sugar

¾ cup packed brown sugar

1 ½ teaspoon vanilla extract

1 package vanilla instant pudding (I used JELL-O Instant Vanilla pudding)

2 eggs

1 package (or 2 cups) semisweet chocolate chips

OPTIONAL: For chocolatier cookies: hand chop an 8 oz. Chocolate bar with a knife, in place of the chocolate chips *I got this tip from The Food Lab blog.

OPTIONAL: Sprinkle a little sea salt onto the cookies once they are complete, and push the salt in a little.

(I plan to try out these two options on my next batch!)

Directions

In a large mixing bowl, combine the butter, sugars, vanilla pudding mix, and vanilla extract. Beat until it has a creamy texture. Gradually beat in the eggs. Gradually add the salt, baking soda, and flour. Stir in the chocolate chips.

Then, CHILL DOUGH IN THE REFRIGERATOR FOR ONE HOUR.

Remove the dough from the fridge. Drop dough in slightly clumpy tablespoon amounts for each cookie – about 2 inches apart onto an ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes, or until slightly brown on the edges.

Cool cookies slightly and then remove the cookies from the cookie sheet. AFTER EACH BATCH, RUN THE COOKIE SHEET UNDER COLD WATER & DRY before placing the next batch of dough on it.

Milk & Cookies

This was the recipe I felt worked best. My cookie taster said “Wow. These cookies are REALLY good.” I agreed, and enjoyed a couple myself, with some A2 milk. Good stuff.

Happy Baking!

Photo credits: Dreamstime Stock Photos

 

 

 

2 Comments

    • Carrie Foster July 11, 2018

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