With the markets in flux, work’s been a bit manic the past few weeks so I haven’t had the chance to write as much as I’d like, especially on travel. I’ve got tons of travel topics coming soon, like how I got me and my mom 2 business class tix to Asia for my upcoming trip in April using points 🙂 In the meantime, I’m posting the best chocolate chip cookie recipe ever. I found this one on Allrecipes.com years ago and it’s been a crowd favorite since.
I usually make these as small cookies, but you can also use the recipe if you want to make small cookie cakes, which I’ve done for birthdays by using mini spring form pans. One tip I omitted from my last entry is that it’s much better to weigh dry ingredients rather than try to measure using a cup. Too much variance comes into play when scooping/packing flour. Invest in a kitchen scale, it’s well worth the $15-20. Besides being a necessity for baking, it’s also handy for portion control.
Best Chocolate Chip Cookie Recipe
Prep time: 20 min
Cook time: 7 min/batch
Total time: 45 min
Servings: About 6 dozen small cookies
- 2 and 1/4 cups all-purpose flour (288g)
- 1 tsp baking soda
- 1/4 teaspoon salt, optional
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 3.4 ounce box of vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 cups semi-sweet chocolate cups
- 1 cup chopped nuts, optional
- Preheat oven to 350 degrees F.
- Prepare dry ingredients. In a medium bowl sift together flour, baking soda and salt. Set aside.
- In a mixer beat together the softened butter with the sugars until fluffy, about 2 minutes. Beat in the pudding mix until blended. Add eggs 1 at a time, beating until smooth. Add vanilla extract. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips and nuts.
- On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. I use a small cookie scoop to keep the cookies a uniform size. Using a small cookie scoop, bake about 7 minutes,. Cool completely.
- Store in an airtight container, they will stay fresh for a couple of days. Alternatively freeze until serving.
- Make sure the butter is softened so that it blends easily, this is really important.
- Invest in a kitchen scale to weigh dry ingredients. This is the most accurate way to measure flour.
- Don’t take shortcuts, always sift the dry ingredients first and set aside. You’ll blend the butter and sugars first, and then slowly add in the eggs and other wet ingredients such as any extract of flavoring.
- I use scoops to keep the cookies a uniform size and even baking
- My favorite cookie sheets available at Amazon (AirBake Cookie Sheets)
- I use parchment baking sheet paper to speed up the process, also available at Amazon (Parchment Paper Sheets)
- A great thing to have in your kitchen if you plan on baking multiple batches is a cooling rack, it folds for easy storage (Linden Sweden Cooling Rack)
- Store in an airtight container to maintain freshness or freeze
- Freeze dough for future use to bake in smaller batches