Two More Cookie Recipes

Bluepaintred emailed me to ask if I had a recipe for soft, chewy chocolate chip cookies. I have two of them. I haven't made either in a while, so unfortunately, I don't have pictures. I'll try to add pictures to this post next time I make either recipe.

The first is a tried and true recipe that makes cookies that stay soft. They are more cake-like than chewy, and can be made with either semi-sweet or milk chocolate chips. (We generally go for the milk chocolate chips around here.)

The second recipe is for a cookie that is flatter and chewier, even after it cools. My understanding is that the secret to chewy cookies is as much in the method as in the ingredient list. Apparently, using melted butter instead of room temperature butter will help make the cookies chewy, as will the addition of a second egg yolk and the use of brown sugar.

Don't over-bake the cookies; remove them from the oven when they are just starting to brown around the edges and the tops have just lost their wet appearance -- don't wait for them to look brown on top. Cooling the cookies on the pan, rather than moving them off the to a cooling rack, will help them stay chewy. Finally, when you store your cookies in a cookie jar or other airtight container, try putting a slice of bread in with them. It helps keep the cookies moist.

I've made this recipe only once so far, but I followed the directions to a "T", and yes, they were moist and chewy after they cooled. I've been meaning to make them again; not sure why I haven't.



Soft Milk Chocolate Chip Cookies

1 cup butter, softened
1/4 cup sugar
1 4-serving package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1 12-ounce package chocolate chips (semi-sweet or milk chocolate)
1 cup chopped nuts (optional)

Heat oven to 375° F.

Beat butter, sugar, pudding mix, eggs and vanilla in large bowl until light and fluffy.

Mix in flour and baking soda. Stir in chips and nuts.

Drop by spoonfuls 2 inches apart onto ungreased cookie pan. Bake 8-12 minutes. Remove to wire racks to cool.

Makes about 4 dozen.



Big, Fat Chewy Chocolate Chip Cookies

2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, melted (if using salted butter, you can omit the 3/4 t. of salt)
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 whole egg
1 egg yolk
1-1/2 cups semi-sweet chocolate chips

Heat the oven to 325° F (165° C). Grease cookie sheets or line with parchment paper.

Mix together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

Beat in the vanilla, egg, and egg yolk until light and creamy.

Mix in the dry ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.

Cover dough and chill for about 45 minutes.

*Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or just until the edges are lightly toasted. Cool completely on baking sheets.

Makes about 1-1/2 dozen large cookies. For smaller cookies, use smaller amount of dough and reduce baking time by a minute or two.

*If your cookies are too flat, next time try chilling longer. If they aren't flat enough, next time omit the chilling step.