Do you like chewy chocolate chip cookies? I do, because they don’t leave as many crumbs! Baking is not my passion, but I’ve read enough blog posts by wonderful bakers to learn a few things, and have come up with a cookie that pleases my family. It’s soft and chewy, but not too sweet, and not fussy to make (a major consideration for me!).
What I like about this cookie is that I can scoop half of the dough onto a sheet pan and roll the rest into a log to bake later, and the cookies are still pretty much the same. Doing it this way means I can bake a small, fresh batch instead of baking them all at once. I’ve even frozen the portioned, unbaked dough, which also works out well.
I use a 1.5 ounce scoop to make the cookies look almost factory perfect (and it helps them bake evenly). They’re puffy when they come out of the oven, then sit for a few minutes on the sheet to firm before being moved to a rack for final cooling.
The secret to these might be the instant pudding that replaces some of the sugar and adds starch. I’ve used organic and commercial with good results. The chips are mini – and I use only about half of the bag (calorie saving!), but I have used regular sized, and even chunks.
Add chewy chocolate chip cookies to your meal plan – your cookie monsters will thank you!
If you do make the whole batch and don’t have teenaged boys to lay waste to the whole batch and the milk you just bought, put a few ends of bread loosely covered by a paper towel in your storage container and stack the cookies on top.
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