Thursday, September 29, 2011

It Feels Good Being Perfect

This is all that was left of the 30 cookies I made last night

In the words of Jay Z: "Can I get an encore, do ya want more?" I have been on the quest for the perfect chocolate chip cookie and last night the clouds parted, and my search was over. I started out looking for ingredients that would make the cookies super soft, and I stumbled upon Cornstarch. The first batch I made using Cornstarch was noticeably softer, so I knew that it would be a staple ingredient for future recipes. However I was still left feeling like all the recipes I tried could be better. I tried using bittersweet chocolate(which is what most of the recipes recommended) but evidently I am partial to semisweet chocolate chips. So with most of my ingredients set in stone, I overheard on a cookie blog to use Instant Vanilla Pudding in your cookie batter to make it creamier and softer. I knew that this could very well be the final step in my quest for the ultimate chocolate chip cookie. Before I unveil the first recipe that I put together myself, I must remind you that everyone has different taste buds and therefore different ideas on what makes the "best" chocolate chip cookie. These are, in my opinion the best chocolate chip cookies ever. I will say that the New York Times cookie was just as good, but not as realistic to make with things you have in your pantry at all times. So here you go, my version of the best chocolate chip cookie. Enjoy!

Shammy Says "Hard work really does pay off"

Caroline's Chocolate Chip Cookies


3/4 cup unsalted butter
1 box of Instant Vanilla Pudding mix
1 cup brown sugar
1/4 cup granulated sugar
1 egg
4 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips


1. Preheat oven to 350 degrees
2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3. Stir in flour, cornstarch, baking soda, salt, and pudding mix. Stir in chocolate chips.
4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges. Let rest on cookie sheet for 2-3 minutes, until firm enough to not fall apart. Move cookies to a cooling rack and let cool slightly.

1 comment:

  1. Thanks for reminding us that everyone has different taste buds. I find myself forgetting that all the time.