The ONLY Chewy Chocolate Chip Cookie Recipe you need
So it has been a bit of an obsession of mine for several years now – trying to make the ultimate chocolate chip cookie. Obviously the cookie has to taste good, but my most important criteria for a successful batch is two-fold:
1) Absolutely must be moist and chewy
2) Must stay moist and chewy for at least 2 days
Believe me – it seems like a simple feat however it is something that has eluded me until now. Below you will find the last chocolate chip cookie recipe you will ever need.
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Ingredients:
2 Cups all purpose flour
1 tsp baking soda
1 cup of butter, softened
3/4 cup dark brown sugar
1/4 cup white sugar
1 box instant vanilla pudding mix
2 eggs
2 tsp PURE vanilla extract (the real stuff makes a difference)
1 bag semisweet chocolate chips
Directions
1) Preheat oven to 400 degrees (yes, 400 degrees).
2) In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour and baking powder. Finally, stir in the chocolate chips.
3) Refrigerate cookie dough for at least 2 hours – it is important that the dough is cold.
4) Roll ping pong ball sized balls of dough (just like when you used to play with modeling clay or play-doh) and place on non-greased baking sheet. This is why the dough needs to be cold enough to hold its shape.
5) Bake for 8 minutes, transfer to rack and let cool.
The overall idea is that you need to cook it fast and hot so as to keep the moisture in the cookie. Too long and it will dry out and be crunchy. I think this will make about 2-3 dozen cookies . . . its difficult to say as I tend to eat the dough while I am making them.
These go great with fresh, gourmet, roasted to order coffee.
-Mat
