Ray's Homemade Chocolate Chip Cookies

I shared a story and recipe two years ago which arose from a "cookie exchange" at work.

[ Post here:

https://www.reddit.com/r/recipes/comments/5zfa4e/peanut_butter_vanilla_cookies/?utm_medium=android_app&utm_source=share ]

When a coworker said she was going to bring in Triple Chocolate Chip cookies, I swore I'd bring in quadruple vanilla cookies. It was my first time baking cookies, but they actually turned out good.

I took a triple chocolate chip cookie recipe and tweaked it to achieve my prior results. Then about a year ago, I swore I'd tweak the recipe and make chocolate chip cookies.

One year later, I finally felt motivated enough to follow through. This is my second time baking cookies, but they actually turned out to be delicious in my opinion. My roommate seemed to enjoy his and I enjoyed quite a few.

My technique and approach even improved greatly this time around, in my humble opinion. I think that will be reflected in the way the instructions are broken down this time around. It took me day the first time. This time I split the process into two days, deciding to chill the dough overnight instead of for a few hours. Things went by much quicker. It took me most of a a Sunday the last time, this time I did things after work and was done each day fairly early.

They taste pretty good. No single flavor is overpowering. The recipe could probably use more chocolate chips, but I'll present it as is and leave it up to you to decide how you want to tweak it, should you decide to make these.

Here is the recipe:

NOTE: AGAIN THE RECIPE COULD PROBABLY BENEFIT IN A SLIGHT INCREASE OF CHOCOLATE CHIPS, MORSELS, AND PIECES.

Ingredients

• 1.5 sticks of butter (I used salted)
• 2 teaspoons of vanilla extract
• .5 cup of light brown sugar
• 2/3 cup of granulated sugar
• 2 large eggs
• 2 tsp cream cheese
• 1/4 cup of molasses
• 1 pk instant vanilla pudding mix
• 1/2 cup of powdered chocolate peanut butter
• 1/4 cup of cocoa powder
• 6 oz melted white chocolate** (I used two types one specifically for baking and one that was either Lindt or Ghirardelli)
• 1/2 cup melted butterscotch morsels
• 1/4 cup cookie butter
• Add 1/2 cup of vanilla or plain yogurt
• 2 cups all-purpose flour
• 1 tsp baking soda
• Salt (I used a few pinches of sea salt
• 1/3 cup of chocolate chips
• 1/3 cup of nestle chocolate morsels
• 4oz of milk chocolate broken into pieces (I used baker's chocolate and a regular Hershey Bar.)

You'll also need:

• Parchment paper
• Cling wrap
• Wisk
• Cookie scoop***
• 2 baking sheets minimum
• Large bowl

Leave butter out for 15-20 mins so it warms to room temperature; cut into smaller squares to speed up process.

1. Mix the ingredients below well with a whisk until texture is creamy.

• 1.5 sticks of butter
• 2 teaspoons of vanilla extract
• .5 cup of light brown sugar
• 2/3 cup of granulated sugar
• 2 large eggs
• 2 tsp cream cheese
• 1/4 cup of molasses

2. Scrape down sides of bowl; add ingredients below; mix until just combined

• 1 pk instant vanilla pudding mix
• 1/2 cup of powdered chocolate peanut butter**
• 1/4 cup of cocoa powder
• 6 oz melted white chocolate**
• 1/2 cup melted butterscotch morsels**
• 1/4 cup cookie butter
  

**To melt set the microwave to 50% power and run for 1 minute. You will need to run additionally, at 50% stirring every 30 seconds until it is mostly melted. This took me an additional minute for both the white chocolate and butterscotch morsels I melted mine in microwave safe glass bowls.

3. Scrape down sides of bowl; add ingredients below; mix until just combined

• Add 1/2 cup of vanilla or plain yogurt

4. Scrape down sides of bowl; add ingredients below; mix until just combined

• 2 cups all-purpose flour
• 1 tsp baking soda
• salt to taste

5. Scrape down sides of bowl; add ingredients below; mix until just combined

• 1/3 cup of chocolate chips
• 1/3 cup of nestle chocolate morsels
• 4oz of milk chocolate broken into pieces

6. Cover bowl with cling wrap and chill dough in refrigerator over night

Baking instructions:

1. Preheat oven to 350 °F

2. Cover your baking sheets with oven safe parchment paper.

3. Use a medium cookie scoop and place about 12 mounds (or whatever seems reasonable) on a single baking tray. Make sure they are spaced out.

4. Bake for about 15 minutes. ( I baked a single tray at a time. So I did this about 5 times. As the dough was sitting out for a little while, and warming up, I lowered my cook time after the second batch. By the 3rd it was 14 minutes, 4th 13 minutes, and 5th was 12 minutes)

5. Cookies will firm up as they cool. Allow cookies to cool on baking sheet for 15 minutes.

6. Enjoy and share with the people you love

***The cookie scoop I used:

Solula Professional 18/8 Stainless Steel Medium Cookie Scoop¦https://www.amazon.com/dp/B06XNQNN99/ref=cm_sw_r_cp_apa_i_mQF5Cb1ZB3ZYS

bon appetit