Monday, January 11, 2010
The Secret to Soft Cookies Revealed
I made some promises to people saying I would make chocolate chip cookies and post the secret on how to keep the cookies fresh and soft for longer. Well, I did make the cookies but decided to eat them instead of writing. My apologies. I couldn't help myself. I'll usually take multiple pretty pictures of the food I create, angling the camera for precise screen-to-screen indulgence, but this time, the pictures and the writing took the back burner. I snapped one picture of the cookies. That's it, then Nom Nom Nom.
If you ever wondered what purpose baking soda served in baking, I will tell you. It makes the cookie into a cookie. I made a batch of cookies, forgetting to add the baking soda and salt. Well, they didn't rise, they were hard and didn't resemble a cookie at all. When I realized what was going on and for what reason, I quickly threw the batter back into the mixer and added the necessary ingredients. No harm done, because the cookies, as I said earlier, turned out delicious. Also, if you plan on being productive on the day you make cookies, you are a fool my friend. You will sit down with a glass of milk in one hand, a cookie in the other savoring each morsel while watching an episode of Frank the Entertainer. I mean, the Evening News.
And the secret ingredient to prolonging the freshness and softness in cookies is adding Instant Vanilla Pudding Powder to the flour mixture. I know. Shocking. Follow the recipe below and you will have fresh and soft cookies lasting you well beyond the speed in which you will eat them.
Fresh & Soft Chocolate Chip Cookies- Serving Size- Maybe I will share
What You'll Need:
2 ¼ cups all purpose flour
1 tsp. Baking soda
1 tsp. Salt
1 package Vanilla Instant Pudding Mix 5.9 oz.
1 cups of butter, or 2 sticks, softened in microwave for 30 seconds
¾ cup granulated sugar
¾ cup packed dark brown sugar
1 tsp. Vanilla extract
2 large eggs
1- 11.5- ounce package of Milk chocolate Chip Morsels
Preheat oven to 375 degrees
Mix together flour, pudding packet, salt and baking soda in bowl for 30 seconds using wooden spoon
Beat butter, granulated sugar, brown sugar and vanilla in large bowl for 2 minutes on medium speed (if using a Kitchen Aid mixer, put in on speed setting 3)
Add first egg, and mix for 30 seconds.
Add 2nd egg and beat for 30 seconds.
Using a measuring cup that is ¼ cup, slowly add the flour mixture
Continue adding the flour mixture slowly until all flour mixture is gone.
Mix and medium speed (Kitchen Aid Speed 3) for 1 minute
Stop mixing, and scrape sides, bottom and attachment
Return mixing on medium speed for 2 minutes
Shut off mixer and add morsels and mix for 30 seconds using a wooden spoon, incorporating all morsels into the mixture
Scoop out mixture with a tablespoon and roll into ball with hand and drop onto an ungreased, unlined, light in color cookie sheet (the dark cookie sheets will burn the cookies easily)
Bake on middle rack for 8 minutes
Remove from cookie sheet with spatula and place onto a plate to cool
Repeat with rest of batter until gone