This is a CCC recipe that has been a favorite of my family for years. My brother in law, Aaron has become the master at making them and even puts fun twists on them and has perfected his recipe for perfect CCC based off of this recipe. He has used different pudding mixes, adds more of specific ingredients, switches up flours and adds secret ingredients all the time. He is a great example of experimenting until you find what you like. Don't just settle for recipes that you don't love, tweak them and make them just right for you!
With that being said this is a great, soft chocolate chip cookie recipe that is so great to have in your recipe box. Wendy Paul is not only the sweetest lady herself, but she makes the sweetest desserts! I've been a long time follower of her since she was first on Studio 5 years ago. I love her books 101 Gourmet Cookies for Everyone and 101 Gourmet Cupcakes in 10 Minutes! I also love following her on IG, she not only posts sweet treats but amazing dinner and meal prep ideas. She's definitely one to follow!
I love that this recipe calls for a pudding mix. It makes the cookies so soft and gives it a slight flavor of whatever pudding mix you use. I tried French Vanilla and it was delicious but I think I prefer the vanilla Pudding Mix a little more. I also used Mini Chocolate Chips and they were so great! Wendy was right, chocolate in every bite, that's my kind of CCC!
Just a note on this Hunt! I'm trying to follow the recipe exactly as the recipe author instructs. I only add more flour if needed due to my altitude in Utah. My brother in law rarely has refrigerated the dough when he makes it for our family at my parent's house. I wanted to see if there was a big difference. Turns out there really was a difference!! I refrigerated mine overnight while still baking just a few then because I feel like you can't make cookie dough without having at least 1 cookie! haha But I definitely would recommend to chill the dough. It makes the cookies fluffier, larger and softer.
I used Wendy's tip and refrigerated the dough balls before baking them, the picture above was taken right before baking the cold dough balls. Here's a side by side of what it looked like baking right after making the dough and refrigerating the dough overnight.
The one on the left was baked right after making the dough the one on the right was baked after having the dough refrigerated overnight. We definitely preferred the one on the right. Fluffier, better taste, softer and fuller cookie!
This is the one baked right after making the dough. It was still delicious but much flatter and chewier than the other cookie.
Next week I'll try Lauren's Latest Actually Perfect Chocolate Chip Cookie Recipe! Find it HERE! The only specialty ingredient might be milk chocolate chips if you don't already have those on hand. Guittard chocolate chips are my absolute favorite and I plan on using those for my recipe!
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