There is just something magical about them. The simplicity. The variation! The sheer goodness of it all – doughy or baked, on spoons or with milk. Out of a bowl, stacked on a napkin or free handed and streaking away through the house. Everyone needs a day full of these!
One of my favorite things about chocolate chip cookies is that we all get to decide our own cookie perfection. Chewy or crunchy? White, milk or dark chips? Thick and cakey or thin and crispy? Sea salt sprinkled on top? Chopped nuts nestled inside? This particular recipe is one of my own creations that I’ve been perfecting over the years, so it has all of my personal must-haves. They are chewy with a wonderful crunch to the outside, plus they bake up beautifully and my boys love them! A double batch and an extra carton of milk is always a must!
Killer Zebras Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups (10 oz.) dark brown sugar
2 tablespoons milk or cream
1 teaspoon vanilla
1 (5.1 oz.) pkg vanilla instant pudding
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (240 grams) all purpose flour
1 package semi-sweet chocolate chips
1. Cream butter and brown sugar.
2. Add egg, milk, and vanilla. Beat until fluffy.
3. Add pudding mix, salt, baking powder, and baking soda. Beat on medium to medium-high until fully incorporated and mixture is fluffy.
4. Add flour all at once, beat on low until fully incorporated (but no more than necessary).
5. Add chocolate chips and mix on low or by hand until chips are evenly distributed.
6. Refrigerate dough for 3-4 days for best flavor, or feel free to bake them right away! For best results let dough chill in fridge for at least an hour before cooking.
7. Shape into golf ball sized balls and bake at 350 degrees for 12-14 minutes (or until lightly browned but middle still appears soft).
Do not use “cook and serve” vanilla pudding mix in place of instant. Stick with instant! Otherwise the consistency will completely change and you will have weird, shapeless cookies on your hands.
- Using light brown sugar will work, but I have found the stronger flavor of the dark brown sugar really complements this cookie.
- I love mixing up a double batch of this recipe and letting it sit for a few days in my fridge - the flavors really develop during those days and the consistency is smoother. However, they also taste delicious baked up right away, and sometimes it’s just too hard to wait!
- I’ve experimented with sprinkling course sea salt on this cookie before, but the flavor is all wrong for this particular recipe.
- This dough freezes really well. I always try to make extra so I can roll the excess dough into balls, freeze them and pop them on a cookie sheet whenever we want some!
The June Bug getting her first taste!