Sunday, August 29, 2010

Soft Chocolate Chip Cookies (with a Twist)

Close Up Time!

"Oh no! She's at it again!" I wasn't satisfied with normal plain chocolate chip cookies. I wanted some that were really soft and gooey goodness. Well, after the pudding cake thing learned from a friend, why not try it again? I have had some great "Cake Box Cookies" courtesy of Jordon, and have learned that cookies and cakes are quite similar, actually cookies were invented because of cakes. I don't remember exactly where I read it, so if someone wants to claim this information I will give credit. (I think it was from one of my plethora of cook books)

If I recall correctly, a smaller cake was baked besides fancy wedding cakes so that they could be tested for being done without cutting into the actual cake to be used for a ceremony. This stemmed from a time of ovens without temperature gauges or clocks/timers. Eventually, people decided that they liked the little cakes as much as the large ones, and now we bake the small cookies on their own instead of with the cake.

Anyways, I have tried this recipe and it is "fantastic!" as one of my favorite doctors would say. Again these measurements are somewhat estimated, I spilt a bit extra of a lot of things in this one, good thing cooking isn't an exact science! (makes about 6 dozen)

2 cups (4 sticks) unsalted butter, softened (unsalted is sooo much  better, but I guess you could use normal, though they cost the same) Please soften before hand, works much much better. One of my sticks was frozen = not so easy.

Cut in 1 1/2 packed cup brown sugar and about 1/2  cup white sugar. (brown gives the cookies color, white the texture I think)

Then mix in 4 eggs and 2 teaspoons of Vanilla (though I must admit my vanilla was 2 teaspoons plus a dollop lol). That plus flour gives you a "normal" dough recipe, but I threw in a large box of instant vanilla pudding mix.

Mix together thoroughly, and slowly add 4 1/2 cups of flour, sifted with  2 teaspoons baking soda. It takes a lot of work getting all the flour incorporated, but they turn out ohhhh so good!

That can all be done with a mixer if you have one strong enough (I don't) but add your bag of semi-sweet chocolate chips by hand, so they don't chip or break up. I also threw in the last fourth of a bag of white chocolate morsels left over from the Delux Carrot Cake Recipe.

When it comes to cookies, there are two things I love: scoops and baking stones. If you don't have them that is okay but they make life so much easier. Scoops make the cookies even, so you don't have a huge under cooked and tiny crisp cookie in the same batch. Baking stones help the heat spread evenly, making more uniform and perfectly done cookies and pizzas. I love it and if my mom doesn't let me take hers I will probably cry and convince Logan to buy me one off ebay.

Anyways, put small equal amounts of dough on your cooking tray and place in 350 degree oven for 12 minutes. NO MORE. They will burn and be hard and crispy if it is anything more than 12 minutes. I don't care if they don't look golden, they will be done perfectly I promise you, please don't burn them you want to keep them soft.

Let sit for atleast 5-10 minutes cooling on the stone before transferring to cool on borwn paper bag, paper towels, or paper plates, anything to help wick away excess oil while they cool completely. (or at-least cool enough to handle and eat while warn with milk! I was worried there wouldn't be any left the way my mom was going at 'em!)

Enjoy! If any survive, store in an airtight container with a piece of bread to keep soft.

Cookies and Milk!

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