Kelly the Culinarian: Stand Mixer Sunday: The Only Chocolate Chip Cookie Recipe You Will Ever Need

Sunday, May 13, 2012

Stand Mixer Sunday: The Only Chocolate Chip Cookie Recipe You Will Ever Need

For years now, I've been on the quest for the perfect chocolate chip cookie. I wanted it to be chewy with a slightly crisp exterior, decently thick and about palm sized. I imagined the perfect chocolate chip cookie with be moist with a velvety mouth feel and rich, stick to your teeth chocolate flavor.

Friends, I have found it. This recipe could be my legacy to the baking world and I would die happy. If you know me in real life, these cookies will now be a staple to any get together when I'm asked to bring something. No need to mess with perfection, search the Internet or scour Pinterest. This gourmet chocolate chip cookie recipe is where it's at. 

The Only Chocolate Chip Cookie Recipe You Will Ever Need
2 cups flour
1 teaspoon baking soda
1 1/2 sticks salted butter, melted until liquid and cooled until room temperature
3/4 cup packed brown sugar
1/4 cup white sugar
2 room-temperature eggs
1 package sugar-free vanilla pudding
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup grated milk chocolate (I used a chocolate bunny, but a milk chocolate bar works the same)
Kosher salt

Sift together the flour and baking soda, then set aside.

Using a stand mixer with the paddle attachment, cream together the butter, brown sugar and white sugar on medium, then add the vanilla pudding and mix until incorporated. Add the eggs, one at a time, and mix until fully incorporated. 

Slowly, add the flour mixture until it's all mixed together. Fold in the chocolates, then cover and chill in the freezer for one hour.

Start preheating an empty oven to 350 degrees. When your oven reaches 350 degrees, let it sit for 20 minutes to ensure a stable temp.

Spray a cookie sheet with oil. Using a 3 Tablespoon scoop, portion out six cookies. Dust with a pinch of kosher salt. This brings out the sweetness of the cookie and shouldn't be omitted.

Bake for 10-15 minutes, rotating the cookie sheet about 2/3 of the way through the baking process. The cookies are done when the cookies are set and the edges are slightly brown. My oven took 14 minutes to make these bad boys.

Serving with milk or coffee, or sandwiching some satiny ice cream.

Edit: Here are my super-secret baking tips for delicious, chewy cookie success.


2 comments:

lisa g. said...

These look so good. Please tell what the texture is. I'd have to use regular instant vanilla pudding lol. Im keeping your recipe and thank you!

Kelly Mahoney said...

Lisa, it should work just the same. It's the stabilizers in the pudding that activate these cookies, I believe.