Today was experimental cookie baking today. I kind of jumbled a few ideas from recipes I’ve used together and came up with these. They taste pretty good, but I’m pretty sure version 2 will be better. They are also a little softer than ideal – I needed to let them sit on the cookie tin for about 15 minutes before I could move them – but after an hour or so they were sufficiently stable. A little on the delicate side, but I prefer a super soft, chewy cookie.
CHOCOLATE CHIP COOKIES (makes about 15 2" cookies)
- ¼ cup brown sugar
- 2 tbsp. white sugar
- 75 g unsalted butter
- ¼ cup milk
- 30 g vanilla pudding mix
- 1 tsp. vanilla
- ¾ cup flour
- ¼ tsp. baking soda
- pinch of salt
- ½ cup chocolate chips
- Grease a cookie tin and preheat oven to 350F.
- Cream together butter and sugars at low speed until mixed.
- Add milk, vanilla, and pudding mix.
- Sift in flour, and add baking soda and salt.
- Mix until combined, and fold in chocolate chips.
- Use a tablespoon to measure out cookies, and place them spaced apart on a greased cookie tin. Cookies will naturally spread, and don’t need to be flattened.
- Bake for 6 – 8 minutes, or until sides start browning.