I've been thinking about revisiting my best-ever chocolate chip cookie recipe for a while to see what else I could do with it. Once you have a method for a particular recipe down, you can experiment with it and see what other combinations can be made. I wondered what would happen if I swapped the sugar-free vanilla pudding (the secret ingredient!) with sugar-free chocolate pudding. And while I was at it, I incorporated dark-chocolate cocoa powder and incorporated dark chocolate chips, white chocolate chips and butterscotch chips. I also used sea salt instead of kosher salt.

Double Chocolate Chip Cookie Recipe
2 cups flour
1 teaspoon baking soda
1/2 cup dark-chocolate cocoa
3/4 cup packed brown sugar
1/4 cup white sugar
2 room-temperature eggs
1 package sugar-free chocolate pudding
1 teaspoon vanilla extract
1/2 cup dark chocolate chip
3/4 cups white chocolate chips
1/2 cup butterscotch chips
Sea salt, as needed
Start with sifting together the flour, baking soda and cocoa. Set aside.
Affix the paddle attachment to your stand mixer and cream together the butter and sugars on medium until the mixture is light yellow in color and fluffy. Add the eggs one at a time until incorporated, then slow the mixer down to medium and add the pudding and vanilla extract.
Gradually add the dry ingredients until incorporated, then add the various chocolate chips.
Refrigerate the mixture for at least 30 minutes to allow all the ingredients to gel together. I usually use a 3-Tablespoon scoop to portion these and freeze them, then bake them straight from the freezer. You can either add the pinch of salt before freezing or right before baking, it won't change how it tastes.
Bake for 12-15 minutes at 350 degrees. Do not overcook. My particular oven took 13 minutes.
Eat and enjoy!
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