Al's Personal Chocolate Chip Cookies
My personal recipe. I have made these as big as a 9 dinner plate for my grand kids grade school classes and the kids and teachers cant get enough of them. I even had a small restaurant in Fla that sold them for a while.
My personal recipe. I have made these as big as a 9 dinner plate for my grand kids grade school classes and the kids and teachers cant get enough of them. I even had a small restaurant in Fla that sold them for a while.
- Carbohydrate 16.0404603942391 g
- Cholesterol 28.532473971471 mg
- Fat 10.19183272627 g
- Fiber 0.570264709094852 g
- Protein 1.24674262181952 g
- Saturated Fat 6.25606378783942 g
- Serving Size 1 1 Serving (34g)
- Sodium 353.153795326527 mg
- Sugar 15.4701956851443 g
- Trans Fat 0.691582656356045 g
- Calories 155 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, cream butter and sugars. Add pudding mix, eggs, vanilla and heavy cream.
- Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes or until lightly browned.
Standard drop cookies rely entirely on basic creaming methods, but this formula incorporates instant vanilla pudding mix to alter the moisture retention and final crumb structure.
- Cream the butter and sugars thoroughly for at least four full minutes until the mixture turns pale and increases in volume, which incorporates the air needed for proper leavening.
- Preheat the oven strictly to 375 degrees F to ensure the edges set quickly while keeping the centers soft.
- Bake in small batches for 10 to 12 minutes, watching for edges that show a light golden brown while the centers still look slightly underbaked.
- Substitute regular granulated sugar at a one-to-one ratio if brown sugar is absent, though expect a crisper texture and less caramelization.
- Store baked cookies in an airtight container at room temperature with a slice of white bread to maintain softness for up to five days.
Proper ingredient sequencing prevents dense centers and yields consistent results across all forty-eight portions. Control oven hot spots by rotating baking sheets halfway through the cooking cycle.
