Back in 2002, a dream brought me a strange and wonderful recipe for an entrée with jicama and pineapple. This more recent revelation is for a much more familiar treat, chocolate chip cookies. The cookies are soft and chewy, and in my dream (and in real life) reminded me of the cookies served on a ferry boat in San Francisco around 1974.
Temperature and ingredients are very specific, so the first time you make these cookies, please do not adapt or alter the recipe. Think low and slow, low temperatures for slow cooking. Cookies done properly will be crispy on the edges and outside while remaining chewy and soft on the inside.
- 2 Sticks Softened Margarin
- 1 1/4 cup firmly packed Dark Brown Sugar
- 1 large Egg + 1 Egg Yolk
- 2 teaspoons Pure Vanilla Extract
- 2 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 small package instant vanilla pudding mix
- 6 oz Milk Chocolate Chips
- 6 oz Semi-Sweet Chocolate Chips
- Whip the wet ingredients together until fluffy and conistent.
- Blend the dry ingredients together until well mixed.
- Combine the wet and dry, stir well.
- Stir in Chocolate.
Chill the dough in the refrigerator for about an hour. This makes it easier to work with. Form the dough into golf ball sized pieces. Place on cookie sheet covered in baker's parchment paper if you have it, or sprayed with non-stick cooking spray. Flatten each ball into a disk on the cookie sheet about 1 cm thick (a hair less than 1/2 an inch). Bake in a preheated oven at 325°F.
Begin checking your cookies for doneness at about 10 minutes. When the edges are just beginning to brown and the centers have set, remove from the oven. Centers should no longer look like dough - they will have lost their shine but show very little browning. The centers will be very soft when you take them out of the oven, so allow the cookies to completely cool so the centers firm up before removing them from the cookie sheet. Bake a test batch of just three or four cookies to get a feel for the timing and temperature of your oven.
Remove from baking sheet when cool. This recipe makes about 27 cookies of three inches in diameter.
A day or two after my dream, I attempted to create these cookies. They are wonderful, and many variations come to mind. What if we use chocolate instant pudding and white chocolate chips? What if we used banana instant pudding and coconut, macadamia nuts and dried pineapple? Okay, that tropical one made my friend cringe, but you get the idea - go with your tastes.
The cookie pictured to the left is a chocolate overload variation made with chocolate pudding and semi-sweet chocolate chunks. If you remove these from the oven the moment they set up, they are almost like brownies. Once you've got this simple recipe down, it could be adapted to all types of wonderful, soft and chewy cookies. Have fun!