Recipe courtesy of Danielle Sepsy
Recipe courtesy of Danielle Sepsy
Watch how to make this recipe.
Soft and Chewy Chocolate Chip Cookies
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 to 14 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 236
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 126 mg
People always ask me what my favorite food is, which is a very tough question for a professional chef who pretty much eats everything. I've thought long and hard about this and have come to the conclusion that a good ol' chocolate chip cookie is probably my biggest pleasure in life. Whether crispy, gooey, thick, thin, big, small... I LOVE them all. I've noticed that unlike me, most people are rather opinionated about their cookies. Some like them soft, and some like crispy crunchy. My best friend, Chris, is one of those people who only likes cookies that are soft and chewy, never crunchy, and when I was invited over to his apartment for dinner I decided I would surprise him with some soft, chewy cookies! After some research I found that there are two things that may help the cookies retain that soft, just-baked feel: pudding mix and cake flour. In this recipe, from my cookbook The Scone Queen Bakes, there is more brown sugar than white sugar, which helps to obtain that perfect chew. The pudding gives the cookies a beautifully sweet and robust vanilla flavor, but its creamy and gelatinous qualities keep these babies soft for the long haul — even days after you bake them, which is often hard to do!
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 12 to 14 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 13 servings
- Calories
- 236
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 21 g
- Protein
- 2 g
- Cholesterol
- 33 mg
- Sodium
- 126 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F (or 325 degrees F on the convection setting). Line a cookie sheet with parchment paper.
- In a stand mixer fitted with the paddle, beat the brown sugar, granulated sugar, butter, and vanilla until light and creamy, about 3 minutes.
- In a separate bowl, stir together the cake flour, baking soda, and fine salt. Set aside.
- Add the dry pudding mix and egg to the butter/sugar mixture and beat until combined. Scrape down the sides of the bowl to ensure everything is incorporated evenly and blend again on high for another 3 minutes.
- On low speed, gradually beat the flour mixture into the butter mixture until everything comes together. Scrape down the sides of the bowl to make sure it is evenly mixed.
- On low speed (or by hand with a wooden spoon), mix in the chocolate chips until just combined. Do not overmix. Using a number 16 cookie scoop or a spoon, drop 1/4-cup balls of dough on the prepared cookie sheet, leaving at least 1 inch of space between them in case they spread slightly. Although these can be baked right away, it is always best to chill the cookie dough balls for 1 hour or overnight. This will result in a more flavorful cookie with a more favorable texture. You want the dough to be in a fairly round, high mound before baking to ensure it gets a nice chewy consistency after baking. If you'd like a salty finish you can sprinkle a few flakes of sea salt on top of each ball of dough before baking. Transfer to the oven.
- Bake for 8 to 10 minutes, until the edges are golden but the cookies are still a bit gooey and soft.
- Let them cool slightly on the pan before serving. They can be enjoyed warm or cold — they will be soft and chewy regardless! Store the cooled cookies in an airtight container or tin or wrapped in parchment paper and then aluminum foil at room temperature for up to 5 days. Cookie dough balls can be stored in a zip-top bag in the freezer for up to 6 months. Thaw slightly at room temperature for 30 minutes before baking.
