I think everyone has a “best cookie recipe ever” in their arsenal of baked goods. I didn’t really ever think I would need one until I met my husband. Chocolate chip cookies are his favorite and I really wanted to make a good one for him, so I tried. Oh did I try. I failed many times.
Before I got married I had been on my own for 10 years, living in the city, and working full time. I have to admit that cooking was never a priority, and baking wasn’t even on my radar. When you live in a city like Vancouver, there is an amazing restaurant or bakery on almost every corner. So why bother?
But I vividly remember having a beautiful kitchen in the first house we ever built, and bought together after we got married, and I quickly wanted to make things for him that he liked, and wanted to get better at domestic type things. Let’s just say I literally threw out a few baking sheets from recipes gone wrong. Ah, the good old days. But I had this insane need to make sure that I could master what we deemed to be the best chocolate cookies ever, so I didn’t give up. Then after Judah was born I got serious about it. Very serious in fact. I wanted him to tell his friends one day that “my mummy makes the best cookies in the world”. It’s a weird thing I have.
I know you all have your own best cookie recipe, and it probably is just that, but I thought I’d share with you what the three of us consider the best, here at our house.
1 cup salted butter – softened
½ cup brown sugar
¼ cup sugar
3.4 oz package instant cheesecake pudding mix (or vanilla)
2 eggs at room temp
2 teaspoons pure vanilla extract
2 ¼ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup dark or semi sweet chocolate chips
¾ cup white chocolate chips
Preheat oven to 350 degrees.
With a hand mixer, beat together the butter and sugars in a large mixing bowl until it’s nice and fluffy. Beat in pudding mix and vanilla. Beat in one egg at a time until all incorporated.
In a separate bowl, mix together flour, baking soda and baking powder. Slowly stir into the wet ingredients. Then fold in the chocolate chips.
Using a non stick baking pan, use a small cookie scoop to drop the batter onto the pan. Bake the cookies for 8-10 minutes. I bake mine for exactly 9 minutes, until the bottom edges are just slightly browning.
Let them cool for 2-3 minutes on the pan before gently removing them onto a cooling rack.
Here’s how they turn out:
Beat the sugar and softened butter with a hand mixer. Today’s guest baking judge is the honorable red cobra.
Then with extreme caution, eyes wide, and eyebrows raised in reluctance, hand your mixer to your three year old co-baker and trust that when you pour in your dry pudding mix and vanilla, he will keep the mixers low and inside the bowl so it doesn’t all puff up in a big cloud. Let’s just say a small cloud appeared. (Patience is such a virtue when baking with children, but make the time. I shudder constantly, but I never regret the mess!).
Then in go your eggs, one at a time. Give it a good whippin’ until it’s all combined.
Measure out your dry ingredients.
Pour them into your wet ingredients and use a mixing spoon to incorporate.
The the red cobra got very close and aggressive when I poured in my chocolate chips. He said he was just monitoring my skill, but I knew better and started to keep my eye on him.
You should end up with a nice soft batter with beautiful dark and white chips throughout.
I use a small cookie scoop to drop them on my pan.
You don’t have to put too much space between these kids as they don’t spread to far. I also don’t bother rolling them perfectly or pressing them down. I kind of like them a little rustic looking. Also, who cares!
After 9 minutes in a 350 degree oven, they come out looking like this.
After a couple of minutes I transfer them very carefully to a cooling rack. These are pretty delicate cookies when they are warm so go slow and careful. Using a small cookie scoop, I end up with 60 small cookies from this recipe. These are small, and we like them like that. It’s the perfect size for little ones, and for us big people, you can pop it all into your mouth in one go. Also, if you just have one little cookie, you don’t feel so bad about it. But you should feel a little bad when you eat 3 or 4. It happens.
I usually don’t wait until they are cool to eat them because obviously I need to try them before I serve them, right? But look at how yummy that looks when you break it open.
These cookies are very soft and stay that way when you keep them in an airtight container on the counter. They almost have a shortbread taste and feel to them. They literally melt in your mouth. I use very little sugar so they are not very sweet, which is how we like them. But the chocolate is just enough to compensate for that. You get the sweetness from the white chocolate chips and the bitter dark chocolate taste from the dark chips. It’s glorious. Oh, and I must mention the ever so slight, underlying taste of the cheesecake from the pudding mix, which is also a sort of ‘moist maker’, if you will. This is the extra something-something that makes it extra creamy and indulgent. And for us, everything that the best chocolate chip cookies should be. And so it was. The best.
However if you think you have a better cookie recipe, please send it to me. I still like to try new ones now and then, just in case I’m missing something. Go on, I’m easily tempted.
– The Homesteaders Wife