Classic Chocolate Chip Cookie Recipe – Kid helpers welcomed

 

 

 

 

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It is hard to go wrong with this recipe.  It produces a cookie with a nice blend of crisp and chewy.  The dough will freeze well for up to 30 days.  I found the recipe years ago on a cookie sheet purchased from Williams-Sonoma.   It is not the recipe on their website today.   If price is no object, I recommend Williams-Sonoma’s “Goldtouch” cookie sheet pans (with raised sides).  I am not being paid to mention this.  Cookies, in particular, tend to produce an extra nice texture using their high end sheet pans.   http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-half-sheet-pan/   I enjoy the versatility of the sheet pan with sides for many non-cookie recipes (meat loaf, roasted vegetables etc).

At full speed this dough can be prepared in less than 15 minutes assuming you have softened your butter in advance by setting it out on a counter for 30 minutes to an hour.

Chocolate Chip Cookie Ingredients:  

Note how short and simple the list is!

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2 1/3 cup of flour
1 teaspoon baking soda
¾ tsp salt
2 sticks or 16 tbs unsalted butter room temperature  [Plan this step well in advance]
1 cup firmly packed light brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla extract
12 oz semisweet chocolate chips

Directions:

  1. Set out your butter well in advance so it will be soft
  2. Pre-heat oven to 350
  3. Line cookie sheet with parchment
  4. Over waxed paper sift flour, baking soda and salt- set aside  – The cookies just taste better if you take the time to do this step
  5. In electric mixer with flat beater- beat the butter on medium low speed until smooth -30 seconds
  6. Add two sugars and increase the speed to medium and beat until slightly fluffy, about 1 minute – scrape side of bowl if needed
  7. Add eggs one at a time, beating well after each addition – precision is not necessary but try to add the egg yolks in one at a time
  8. Beat in vanilla- stopping mixer to scrape sides
  9. Reduce speed to low, gradually add dry flour mix (putting in approx. a 1/3rd or 1/4th at a time) and beat until just combined.  Do not go fast (use level 1 or 2 at best) or you will blow flour all over the place.  I find taking the time to add the flour in stages produces a better dough.
  10. Hand stir in chips in 3-4 small batches to evenly distribute chips.  Use a strong spoon.
  11. Drop dough by rounded tablespoons, spacing 2 inches apart
  12. Bake until golden brown 10-14 minutes.  For my oven 12-12 1/2 minutes is about the right amount of time.  The cookies will look slightly underdone.
  13. Transfer pan (not cookies) to wire rack and let the cookies cool on pan set on rack for 5 minutes
  14. Then transfer cookies to rack (taking them off the cookie sheet) and let cool completely after tasting one cookie of course.

Makes 36 good sized cookies or many more smaller ones- William Sonoma

I like to freeze at least half of the dough in a flat one inch high square/rectangle (like the packages you see in stores)  or a round log (shown below that you may see in stores as well).  Wrap the dough in parchment and then place in freezer bag.  Defrost cookie straight from freezer by setting out or place in fridge a few hours before you want to use the cookies.  If the dough still seems hard from prior freezer storage, cook the cookies an extra minute or two.

Don’t overcook the cookies.  They will continue cooking on the cookie rack.  At the same time do not leave the cookies on the sheet pan too long before transferring the actual cookies to the rack.  The cookies will continue to cook some outside the oven if they remain on the cookie sheet. 

Beating the butter below

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After adding the sugars below

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Adding the flour in

 

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Dough should be somewhat thick

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Slowly add your chips in batches

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Freeze excess dough in a log or a flat rectangle inside parchment paper and then placed in a ziplock bag

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Enjoy!

Chocolate Pudding from Scratch – Kid Helpers Welcomed

Finished Product in a Serving Bowl

Flipping through Look and Cook (A Cookbook for Children) by Tina Davis (http://www.amazon.com/Look-Cook-A-Cookbook-Children/dp/1584793589), I came across a seemingly simple recipe for chocolate pudding.  My husband, the frequent taste tester, smugly said instant Jello Pudding would have been a lot simpler.  After looking up how to make instant Jello Pudding, I would have to conclude instant pudding is simpler (you don’t have to cook it for fifteen minutes or clean a pot) but the taste of the real deal was excellent and let’s be serious, the extra work for the real deal is 15 minutes, and it costs way less per serving and no foreign sounding ingredients.  I did not have to shop for a single ingredient.  Furthermore, my kid helper did just about everything but crack the eggs and measure the milk.  I even managed to squeeze in a fraction lesson as we experimented with the recipe.

Real Deal Pudding Ingredients:

5 tablespoons of sugar

2 tablespoons unsweetened cocoa powder

2 tablespoons of cornstarch

1/8 teaspoon of salt

2 1/2 cups of milk (I used 2% with no problems)

2 eggs

1 1/4 cup (8 ounces) semisweet chocolate chips

1 teaspoon good vanilla extract

whipped cream optional

Real Deal Chocolate Pudding Directions:

  1. In a heavy saucepan (small to medium size will do) whisk together the sugar, cocoa powder, cornstarch, and salt.
  2. Add the milk and eggs and whisk until no lumps.
  3. Stir in the chocolate chips.
  4. Pour over medium heat and cook, stirring constantly, until the mixture comes to a full boil for a minute or two.  I did not set the timer, but I stirred on and off (but mostly on until it boiled quite a bit and the mixture moved from a loose liquid to the texture you normally associate pudding with.)  I would guess it was on the stove for about 12-15 minutes.  Your common sense will take over when appropriately done.  Once it starts to boil watch carefully as you would not want to scorch your pot.
  5. Remove from heat and stir in the vanilla.
  6. Pour the pudding into a large serving bowl or individual dishes.
  7. Top with whipped cream if desired.
  8. You can serve warm, room temperature or chilled.
  9. If you are not going to serve the pudding right away, cover with plastic wrap directly on the surface to prevent a skin from forming.
  10. Cool to room temperature, then chill in the fridge and serve cold with whipped cream if desired.
  11. Serves 6 to 8 portions (book says 6 but those would be big portions)

My husband and I thought the taste was great.  Our daughter will do her taste testing at dinner tomorrow night.  The pudding was appropriately sweet and a good consistency.

I thought clean up was simple – one pot which needed a good wipe down, a bowl to crack the eggs, a large whisk, and a few measuring spoons.

For those that need instant gratification or are curious what ingredients are in a box of jello instant pudding

Jell-O Instant Pudding Ingredients:

1 Box = 3.9 oz (110 g); Instant Pudding and Pie Filling – Chocolate. Four 1/2-cup servings. 5 Minutes to homemade.

Ingredients:

Sugar, Modified Food Starch, Cocoa Processed with Alkali, Disodium Phosphate (for Thickening), Contains Less Than 2% of Natural and Artificial Flavor, Salt, Tetrasodium Pyrophosphate (for Thickening), Mono- and Diglycerides (Prevent Foaming), Red 40, Yellow 5, Blue 1, Artificial Color, BHA (Preservative)

Jell-O Instant 5-Minute Pudding Directions:

  1. Beat pudding mix into 2 cups cold milk in bowl with wire whisk 2 minutes.
  2. Pour at once into individual serving dishes. Pudding will be soft-set and ready to eat within 5 minutes. Makes 4 (1/2 cup) servings.

No picture included because we did not make the box mix and likely never will.