the best soft batch chocolate chip cookies
you’re probably thinking “just what I need another chocolate chip cookie recipe”
but trust me, these really are the best soft batch chocolate chip cookies
Today my son “graduated” from 8th grade
I have a Freshman in the house. I think I’m still in shock
I have a high-schooler
Technically, this was the first day of our summer vacation, but I was up at 5:45 getting ready for the Promotion Ceremony, and let me tell you it was a BIG deal. The girls were all in dresses and heels, some of the boys wore suits, there were even a few tuxes, yes tuxes.
Tiredness aside, it was a wonderful morning. I asked Charlie if he wanted me to make him anything special today; he requested chocolate chip cookies.
He could have chosen anything, and he picks chocolate chip cookies; of course I had to deliver, and boy did I deliver. These are without a doubt the softest, chewiest chocolate chip cookies ever to come from my kitchen.
There are a few different ways to make a soft batch cookie –
extra eggs or an egg yolk, pudding in the mix, even cornstarch
I did a little bit of all of the above, and the cookies are beyond soft and chewy. So even though you may think you have no use for chocolate chip cookie recipe #14,560,423, this is one you really should try.
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 1- 3.4 ounce box of vanilla instant pudding mix
- 1 cup (2 sticks) butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups chocolate chunks or chips
- pre-heat the oven to 325 F.
- whisk together the flour, baking soda, cornstarch, salt, and pudding mix
- cream together the butter and sugars
- add the eggs - one at a time, and vanilla
- gradually add in the flour
- and fold in the chocolate chunks
- scoop into rounded tablespoons on a silpat or parchment lined baking sheet
- bake 13 minutes
- cool slightly on baking sheets and them remove to a rack to complete cooling
theses cookies are baked at a lower temperature for a bit longer – this ensures they remain soft while baking all the way through; although I’ve never been one to refuse an under-baked gooey cookie either.
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