|I recently got an OXO cookie scoop and it made balling out the cookies SO much easier.|
|The cookies came out perfect in 10 minutes.|
|"A" was unsalted butter and "B" was salted butter.|
(I didn't add any salt to the unsalted butter batch.)
I had my husband do a blind taste test and he immediately knew that "B" was the salted butter and thought they tasted a lot better. I then asked my in-laws and our dinner guests to choose their favorite and both chose "B" as well. All I had said was that one batch was made with salted butter and one was made with unsalted and they overwhelmingly liked "B". I admit that I like "B" better as well, but I can't identify why. It doesn't exactly taste saltier or even different really, just better. The texture also seems better with "B" even though I made them back to back with everything the same so I can't account for why that would be.
|The baby likes both versions!|
Here's the recipe:
"Best Ever Chocolate Chip Cookies"
2 1/4 cups all-purpose flour
1 tsp. baking soda
2 4oz. sticks softened (salted) butter
1/4 cup white granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
1 4oz. package of Vanilla Instant Pudding and Pie Filling
1 package of semi-sweet chocolate chips
Preheat oven to 375 degrees.
Mix flour with baking soda in a bowl and set aside.
Combine butter, sugar, brown sugar, vanilla and pudding mix in a large mixing bowl; beat with mixer until smooth and creamy. Add eggs and beat until mixed into batter. Gradually add the flour/baking soda mixture, mixing after each addition. Stir in chocolate chips. Batter will be stiff.
Drop by rounded spoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake for 8-10 minutes or until light golden brown. Remove from oven and let cookies set for 2-3 minutes and then place on wire rack to cool.
If you try it, be sure to tell me what you think of them!