~4 “secret” ingredients to the best choc chip cookies~

Okay peeps, let’s talk choc-chip cookies. I have made a ton of choc chip cookies in my baking career, including many recipes that claim to be the best ever. {By the way, when I say my baking career, I am referring to motherhood. Ha, ha!}

But here’s something you may not know about me : I am an avid baker and read recipes like I read blogs. I know I’m not the only one!

Believe me there are a lot of recipes out there claiming to be the best ever choc chip cookies, but of course as a family we have narrowed down our favorites! Our very best choc chip cookie recipes.

And in all this testing of choc chip cookies recipes I have come to this conclusion : there are 4 “secret” ingredients essential to a really good choc chip cookie. It’s not really all that profound but I like to read what works for you guys, so thought I’d share what works for me.

So, next post I’ll share some of our family favorite recipes for choc chip cookies, but first, let me spill the beans on my “secret” ingredients!

~secret ingredient # 1~

Butter

 Okay, not so secret, but I only ever bake my choc chip cookies with butter. It really makes a difference to the taste. And I always use salted butter, just cut back on any added salt.

{By the way do you know why we add salt to baking at all? It is a flavor enhancer, it brings out the flavor in our food, especially baked goods, Anyways, we’re getting sidetracked here.}

~secret ingredient # 2~

Soft brown sugar 

 Some recipes call for a mixture of brown sugar and regular sugar, but I always include some brown sugar, the soft kind. Plus I use organic sugar if any regular sugar is called for, you can buy it in the big bag at Costco (US) and it is unbleached and all, which makes us feel better about eating sugar at all, right?? Riiiight?

Anyway, it’s the soft brown sugar that really gives the cookies a great texture. I should probably add here that my family prefer a soft/chewy choc chip cookie, rather than the crispy kind.

~secret ingredient #3~

Instant vanilla pudding mix

Yup, you read that right! Kinda on the sweet side, but good! {I always make my gingerbread dough with a recipe that includes a pudding mix, and it makes a huge difference to the taste.} Just trust me here peeps and try it! 

Now, I used to buy my all natural vanilla pudding mix at Trader Joes, but they discontinued it, so for now it’s the artificial version. But that’s okay ‘cos we’re using organic sugar, remember

~secret ingredient #4~

Milk chocolate chips

I know, I know, they are pricey. I do have a big bag of the semi-sweet ones for when I’m whipping up a big lunch bag batch, but when you can use the milk chocolate chips, they make a HUGE difference and will knock your cookie ratings right out the park. 

Ghiradelli milk chocolate chips are my favorite, when they are on sale I pick up a bunch. They’re also good right out the bag when you just need a handful of chocolate. Oh - did I just say that out loud??!!

So there you have it, my 4 “secret” ingredients! Come back next post for Part I of the line up of raggygirlvintage family favorite choc-chip cookie recipes {wow, that was a mouthful!}

So do you have any “secret” ingredients we should all know about?

Happy baking!
Tracey

Have you entered my GIVEAWAY here??

~bestest giant choc chip cookies EVAH~

i make a lot of choc chip cookies, so the

 ~bestest giant choc chip cookies EVAH~

have to earn their title!

in truth i probably have 3 or 4 favorite choc chip cookies recipes : the traditional ones, the oatmeal ones, the double choc ones...

and so on

but these truly are the BEST EVAH giant cookies

they are slightly crispy on the outside, and oohey-gooey on the inside

they are definitely best eaten warm, either straight out the oven or warmed in the microwave:-)

i found them over at Jamie's My Baking Addiction

{a blog that is fast becoming my addiction!}

here is her recipe as i made it {you can get the original recipe on Jamie's blog}:

Bestest Giant Choc Chip Cookies EVAH

2 sticks butter

1 cup granulated sugar

1 cup light brown sugar

2 eggs

1 tsp pure vanilla extract

2 3/4 cup all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 tsp baking soda

2 1/2 cups good quality semisweet chocolate chips or chunks

 

Directions

1.Preheat oven to 375 degrees. Cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.

2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips.

3. Form large chunks on sheet pan lined with parchment paper and bake in preheated oven 15-20 minutes until very lightly browned, taking care not to overbake.

Jamie made hers in 4-ounce servings, mine were smaller but still made a large cookie. I just eyeballed the size. One of these cookies is like eating a whole meal, let me warn you!!

(I think they would be really good with milk chocolate chips}

enjoy!

Tracey