Sunday, October 12, 2014

Chocolate chip cookies

It's been a busy week - homework is starting to pick up, as well as other grad-school related things. I was able to make time on Tuesday to bake, but didn't get around to the blog post until today - but here it is (although short)!

Those who follow my blog know that I tend to bake more unique things - whether it's unique flavors, unique textures, decorations, etc. Rarely do I decide to make plain old chocolate chip cookies. But you know what? Chocolate chip cookies are delicious and classic for a reason, and there's no reason to make those once in awhile!

This recipe is from a friend, who suggested I make these. It's a pretty basic choco-chip cookie recipe, except for the addition of vanilla pudding instant powder to the dough base. The result is a very light, fluffy cookie that is almost cake-like. The vanilla also lends some subtle flavor to the chocolate and I also added some peanut butter to give it even more kick. Overall - you get a universally well-received cookie.

This technique probably can be applied to other types of cookies as well - peanut butter, Nutella...the possibilities are endless. Here's to more experimentation and tasting results!

Chocolate chip cookies - makes 4 dozen

  • 1 cup unsalted butter
  • ¼ cup (50 g) white sugar
  • ¾ cup (150 g) brown sugar
  • 3.4 oz package of instant vanilla pudding powder
  • 1½ tsp vanilla extract
  • 1 tsp milk
  • 3 cup (375 g) flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • ¼ cup (65 g) peanut butter
  • 12 oz of chocolate chips
  1. Cream butter with white and brown sugars in a stand mixer on medium speed until light and fluffy.
  2. Mix in vanilla pudding, vanilla extract, and milk. Continue mixing until smooth. 
  3. Beat in the eggs, followed by the peanut butter. 
  4. Sift flour, baking soda, and salt together. Mix into dough mixture on low speed until just combined. 
  5. Fold in chocolate chips. 
  6. Chill dough for 1-2 hours. 
  7. Preheat oven to 375F. 
  8. Form 1½ size balls on a lined cookie sheet and bake for 10 minutes. Remove from oven and let cool. 
  9. Enjoy!

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