Wednesday, August 20, 2014

Secret Ingredient Chewy Chocolate Chip Cookies



Chocolate Chip Cookies with a little secret to tell. These cookies are sinfully delicious and chewy! Gluten-free cookies tend to be not-so-chewy the next day, not these! I waited to post this recipe until "the next day" to make doubly sure they would still be soft and chewy, this recipe did not disappoint me! Look at them! If no one told you they were gluten-free you wouldn't know. Are you ready for the secret ingredient? Instant Pudding Mix! I know, I thought the same thing! But man does it work to keep these cookies just as amazing as the day you made them! The trick is not to use too much, or they will be soft and cakey, not my idea of an amazing chocolate chip cookie. I only added 2 tablespoons to this recipe, just enough to keep them chewy on the inside and still crispy on the outside. Now THAT is my kind of cookie!
You can add instant pudding mix to any cookie recipe. Chocolate pudding mix is amazing in chocolate cookies and brownies too! I am thinking of using pistachio pudding mix in my next batch. I love pistachios! Now go and get baking and share your creation with me!

Ingredients:

  • 2-1/4 cups all-purpose flour mix
  • 2 tablespoons gluten-free instant pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 cup softened butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla 
  • 3/4 cup chocolate chips
  • 3/4 cup white chocolate chips
  • 3/4 cup crushed macadamia nuts
Preheat your oven to 375F.
In the bowl of your stand mixer add the butter and sugars and mix on medium speed until light and fluffy. 

Add the egg and vanilla and mix until smooth. Combine the remaining dry ingredients in a small bowl and whisk until well blended. 

Add the dry ingredients to the butter and sugar mixture, mixing on low speed until flour is fully incorporated.

Add chips and nuts and mix on low speed until just blended. 


Place cookie dough  in heaping tablespoons onto an ungreased baking sheet, making sure to space them out a little so they don't bake together. You can place the baking sheet in the freezer for 5 minutes before you bake the cookies to firm up the dough if they flatten out. I always bake a small batch of 2-3 cookies before I place a whole pan in the oven to test the dough's consistency.
Bake for 10-12 minutes or until golden brown and set around the edges. 

Allow them to cool on the baking sheet for 1 minute then remove the cookies and place them on a wire rack to cool. 

Store these cookies in a sealed container when completely cool to the touch. Enjoy! These are amazing!


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