Archive for March 2nd, 2011

March 2nd, 2011

chewy chocolate chip cookies

Some people like their cookies crunchy, some people like them soft and chewy. I’m a soft and chewy lover.

One night a few weeks ago I really wanted cookies, but couldn’t make them because I was feeding and otherwise taking care of David. Matt, being the wonderful man that he is, went right to work in the kitchen. He had already started adding things to the mixer, when we realized that we didn’t have any shortening. After an internet search on substitutions, we decided to be a little adventurous and try applesauce. It’s sounds weird, but that one change made these already great chocolate chip cookies even better.

Confession: “Find the best chocolate chip cookie recipe” is listed very near the top of my “bucket list.” This recipe, with the applesauce added, is the best one I’ve found so far.

Hmm, actually these are so good, maybe I’ll just keep them to myself as a “secret recipe” …

Oh, okay. These cookies are chewy right out of the oven, cooled off, and even days later.

APPLESAUCE CHOCOLATE CHIP COOKIES

1/2 cup butter, softened

1/2 cup applesauce

2 teaspoons vanilla

2 eggs

1 cup brown sugar

2 packages vanilla pudding mix

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 cups all-purpose flour, rounded

chocolate chips


Preheat oven to 350.

In mixer, cream butter and applesauce. Add vanilla and eggs; mix until well blended.

Mix in brown sugar, pudding mix, salt, baking soda, and baking powder; mix until smooth. Add one cup of flour at a time, mixing well. Fold in desired amount of chocolate chips.

Drop tablespoon-size balls about 2 inches apart onto baking sheet.

Bake for 8-10 minutes, or until golden brown. Makes about 40 cookies.

A few of my baking secrets:

  • In Rexburg, 9 minutes is the magic baking time. Perfect every single time.
  • The cookie dough will be pretty sticky, so be patient and consider using nonstick baking sheets, parchment paper, or waxed paper on baking sheets (I personally LOVE my Calphalon nonstick baking sheets).
  • Use a melon-baller, ice cream scoop, or cookie scoop to make uniform, store-bought looking cookies.
  • For the most aesthetically pleasing cookies, use mini chocolate chips (this is my golden secret, it seems small, but makes a big difference–we recently discovered cheaper mini chocolate chips sold in the bulk section at our local Winco, if you have one in your area).
  • For added cookie magic, put cookies in an airtight container while they are still slightly warm.

Make them. Eat them. Love them. Thank me after you eat them, but before you step on the scale after eating the whole batch.

Goodness, I must be feeling really nice today to post one of my favorite recipes of all time AND so many of my secrets.