I know it is going to sound weird, but I like chubby cookies. I am not trying to be politically incorrect here. I just like my cookies to be crunchy on the outside and soft in the middle. I have made several batches of cookies in the past that I have been happy with. Here is one example. But I still wanted them to be rounder. Sigh. It all sounds so wrong.
Anyway, what I did differently this time is that after I made the little cookie dough balls, I put the tray in the freezer for 5 minutes (with the little dough balls) before putting the cookies in the oven. They still cooked through, but they were chubby! 🙂
This is my recipe (altered from this recipe)
INGREDIENTS:
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1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
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1 teaspoon baking soda
2 heavy cream
1/2 teaspoon salt
2 cups semisweet chocolate chips
2 tablespoons of vanilla pudding powder
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DIRECTIONS:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot milk/cream (heat in microwave). Add to batter along with salt and pudding powder. Stir in flour, chocolate chips, and whatever else you wanna throw in. Drop by large spoonfuls onto ungreased pans. |
| 3. | Bake for about 10 minutes in the preheated oven, or until desired color. Better to undercook then overcook cookies |
Playing Chef 