Pudding Cookies

This is another one of those recipes I have copied down from two different spots at two different times and go back to find out they are the same recipe.

I double this recipe and so that means you use two packages of pudding. The recipe calls for vanilla, but I usually don't have two of the same flavours on hand at the same time. So I have ended up making vanilla-lemon one time, and vanilla-chocolate another. Both good, but I think I'll stick with the vanilla-lemon or vanilla-vanilla combo, just because the cookies are supposed to be chocolate chip cookies with a kick. As soon as you add the chocolate pudding, it makes them look like you've added cocoa to them, and in my eyes, that's a totally different cookie.

It's taken me awhile to type this up, and I'm realizing I didn't mark down how many cookies this made (it was a lot) or how much chocolate chips I added. Oops. The original recipe calls for a 12 oz bag of chips, so I'll just put that, but because I scoop from the Costco size box, I always measure in cups not bags. So I'm guessing it was somewhere between 1 and 2 cups, but that's completely dependent on chocolate preference, etc. Just do what you want. I'm also realizing that there is no salt in this recipe. Which is really strange. Hmm

Recipe from Kraft Foods

Ingredients

1 C. Butter

3/4 C. Brown Sugar

1/4 C. White Sugar

1 Pkg. (4 serving size) Instant Vanilla Pudding

1 Tsp. Vanilla

2 Eggs

2 1/4 C. Flour

1 Tsp. Baking Soda

1 12 oz Bag Chocolate Chips

Directions

~Preheat oven to 375 F

~Cream together butter and sugars.

~Add in pudding and vanilla, then the eggs.

~Mix in the flour and baking soda

~Stir in the chips

~Drop onto cookie sheet and bake for 10 minutes.

~Cool on rack.

Enjoy

Uber Thick & Chewy Chocolate Chip Cookies

I think I have done it! I have finally tracked down the best chewy chocolate chip cookie out there. They look beautiful, they are thick (there is a trick I've never tried before and it worked perfectly) and they have almost too much chocolate in them. I did say almost.

This recipe utilizes cornstarch, which is something I have tried before and it does make them chewier. Up until today, I thought that this recipe was my favourite chocolate chip cookie. When I actually compare the recipe it is pretty much identical except for a few small tweaks. I guess I know what ratio of ingredients I like in my cookies. One of these being, I like more brown sugar to white sugar as it gives it a fuller flavour in my eyes.

But, this wasn't the only thing different than other cookies out there. It used melted butter and an extra egg yolk which is new to me for cookie recipes. I was very intrigued from the very beginning when I saw this recipe and knew I had to give it a go.

All that aside, what is even more great is that they turned out to be really thick and they were dense and almost cakey. I followed the instructions that said to roll the dough into balls and make them slightly taller than they are wide. So when they bake they stay thick. I rolled the dough into a ball in my hands and then just gave the ball a quick one sided roll between my hands again to form it into more of a cylinder. I then placed it on the cookie sheet and pushed it down a bit from the top so it would have a flat bottom and not roll onto its side during transportation over to the oven. It worked beautifully. I made these a second time though and just rolled them into a normal ball, and the cookies still turned out incredibly thick as well, they just didn't have that little extra oomph. So either way really works.

The only thing I did differently from the original recipe is, like always, I increased the amount of vanilla.

One mistake I did make was on my 3rd cookie sheet I put in the oven (I had made a double batch) I had two extra cookie dough balls. Not wanting to deal with having to clean up one of my already used sheets for just 2 cookies I decided to rearrange and try to cram these extras onto the sheet. Unfortunately, my 3rd cookie sheet is the smaller of them all and it was already crammed to begin with. When I pulled them out of the oven it looked like I had make chocolate chip cookie monkey bread. It all tasted the same, but as a warning, because these are rolled taller, they appear like you can squish them onto a cookie sheet because they don't take up as much of a footprint when unbaked. Just remember that they do spread (even though they still are thick), so watch for that.

Warning, if you like crunchy, well baked cookies stay away. You've been warned.

This amazing recipe is from Sally's Baking Addiction.

Makes 2 1/2-3 dozen cookies

Ingredients

2 1/4 C. Flour

1 Tsp. Baking Soda

1 1/2 Tsp. Cornstarch

1/2 Tsp. Salt

3/4 C. Butter, melted

3/4 C. Brown Sugar, loosely packed

1/2 C. White Sugar

1 Egg + 1 Egg Yolk

2 1/4 Tsp. Vanilla

1 C. Chocolate Chips

Directions

~Combine dry ingredients (flour, soda, cornstarch & salt) in a medium bowl. Toss to combine.

~In a large bowl whisk together butter and sugars until the sugars have dissolved and the mixture is smooth. Add the eggs and vanilla and whisk until combined.

~Pour dry ingredients into wet and mix by hand.

~Add chocolate chips and mix in.

~Refrigerate for a couple of hours (I ran out of time and they sat over night in the fridge).

~Preheat oven to 325 F.

~Roll dough into balls and then shape into taller cylinders so they are taller than they are wide. Place on cookie sheet.

~Bake for 8-10 minutes or until they just begin the turn golden around the edges. Centre will still be soft and unbaked.

Enjoy

Toll House Cookies

This was my go-to recipe for chocolate chip cookies from the very beginning. I guess you could say it was where my love of baking really began. I'd spent a lot of time leafing through our cookie cookbook searching for the next great thing to make (if only I had known about food blogs then), but I always seemed to find my way back to page 92, nine times out of ten. Even though I haven't made these in probably a year, I did not forget page 92 when I opened up the book this time. I made this recipe for years almost exclusively before I ever knew what a food blog was. Then I kinda got bored of it (too much of a good thing) and started to search elsewhere for a good recipe. Until discovering food blogs I never found one that I liked as much. Since beginning this blog (and getting my KA mixer) I haven't made these cookies. I made other ones and a few recipes I swore hands down were better. More flavour, more chewy, you get the picture. Well I take it all back. Ever since getting our new oven, the two recipes that as of late I would say were the best cookies really haven't been cooking up well. So I decided to go back to my good old faithful Toll House recipe, a recipe I have yet to make in my mixer. Actually I think I tried making this in my first mixer (the one that broke and was way, way, way too small for me), but I don't count that because the mixer didn't get to work it's magic on the ingredients. But my new mixer...I'll say it again, you never know what creaming butter and sugar truly means until you make cookies in a stand mixer. The hand held mixer just doesn't even come close.

So back to the results of the cookies. They were amazing. I ate some warm and they were the gooiest things I'd ever eaten, they fell apart in my hands. But the dough before baking was amazing. It was silky and light and fluffy (basically whipped is the word to describe it), instead of thick and chunky like my other recipes have been, probably due to their being quite a bit more butter and eggs in this recipe than others (and you bake at 375 vs. 350 so really it is a significant difference from other recipes). So the end result was that these cookies probably tasted close to the same as the recipe I remembered but the texture was so much better. I feel like I've found a whole new cookie recipe. The only think about these cookies was they went pretty flat and almost concave (something I've never really experience with this recipe or other cookie recipes seeing as I usually opt for a chewy and thick cookie recipe), and typically I associate flat cookies with crispy cookies. But as long as you watch your baking time (for my liking, 8 minutes and not a second more was perfect), these cookies are anything but crispy. When the family bit into the first cookie it was asked what recipe it was. When I responded they said they could tell. I guess there's nothing like the original chocolate chip cookie recipe.

One final interesting thing. I was just searching this recipe online (as I got my copy from one of the only recipe books I refer back to time and time again), and found that I really cut back on the chocolate. The recipe in my book is identical to the one on the Nestle website, except mine calls for 1 pkg of Nestle chips and the web version calls for 2 cups. I didn't really know how many cups was in a package so I started by the half cup full and counted up and it looked good at 1 1/2 cups. But I can see why they called for 2. Some of my cookies were amazingly chocolate-filled and others had very little (simply because I had made a double batch and my mixer was pretty close to capacity and wasn't distributing the chocolate quite as well as it should have), so take your pick on the amount of chocolate. 1 1/2 may be enough if you're just making a single batch and you can mix the chocolate in evenly.

Recipe is the Original Nestle Toll House Recipe, from Cookies! A Cookie Lover's Collection.

Makes 4 1/2 dozen medium-large cookies (it's a much larger recipe than other recipes out there).

Can you tell how light and fluffy it is?

Ingredients

1 C. Butter, softened

3/4 C. White Sugar

3/4 C. Brown Sugar

1 Tsp. Vanilla

2 Eggs

2 1/4 C. Flour

1 Tsp. Baking Soda

1 Tsp. Salt

1 1/2 - 2 C. Chocolate Chips

1 C. Chopped Nuts (optional - I've never put these in)

Directions

~Preheat oven to 375

~In a large mixing bowl cream butter, sugars and vanilla. Add in the egg and mix.
~Mix in flour, soda and salt until light and fluffy.
~Stir in chips and nuts if desired.
~Using two spoons, scoop onto cookie sheets (handle as little as possible with your hands, it doesn't matter what the dough looks like on the pan - it doesn't have to be a perfectly shaped ball)
~Bake for 8-9 minutes or until edges are golden and centre still is white and soft.

Enjoy (warm)!

Chocolate Malt Chocolate Chip Cookies

Well, I can finally check one thing off of my 'must-do' baking list. The list that narrows down my recipe file from about 1100 recipes to about 20 things. Why are these cookies so special, you might ask, well I can't honestly say. They are just different and I wanted to give it a go.

The only problem with these (and what took me so long to check off such a simple recipe from this list) was that malt powder contains milk ingredients. I can't make a cookie in our house that contains milk and not have some of another dairy free option available. But, every time I would make a normal chocolate chip cookie and then think I'll make these malted ones a few days later and have some overlap, well I turn around and the regular cookies are gone. Kinda like the last batch I made. The one who doesn't like chocolate or sweet things made the bag of them disappear. Hmm. He must have had some help.

Anyway, I've finally gotten around to them and I'm typing this up while the cookies are baking and so I don't know exactly what the finished product tastes like, but let me tell you the dough tasted pretty good. It was definitely different tasting than regular chocolate chip cookies. It had a lot more flavours to it and the malt made it taste nutty, so fingers crossed for the actual cookies. One thing though is that any cookie that seems to use shortening always bakes up very well.

So the final verdict on these is that they are pretty good (not my all time favourite, but definitely still worth eating) and don't taste too strongly of malt. A flavour that I had never tried up until buying the powder for this recipe and I was shocked to discover what it actually tasted like. Let me tell you, malted milk is not a hit in our house. But, these cookies don't taste like straight malt, they just taste good. So if you are looking for a strong malt presence I would suggest adding some more malt. I'm going to stick with it just how it is though, as it creates a very unique flavour.

Cookie recipe from Taste of Home.

Makes 5 dozen cookies

Ingredients

1 C. Golden Shortening

1 1/4 C. Brown Sugar

1/2 C. Malted Milk Powder

2 Tbsp. Chocolate Syrup

1 Tbsp. Vanilla

1 Egg

2 C. Flour

1 Tsp. Baking Soda

1/2 Tsp. Salt

1 C. Semi-Sweet Chocolate Chips

1/2 C. Milk Chocolate Chunks

Directions

~Preheat oven to 375 F

~In large mixing bowl cream together shortening and sugar. Add in the malt powder, chocolate syrup and vanilla, and cream.

~Add egg and mix well.

~Combine flour, soda and salt and mix in with wet ingredients.

~Stir in chocolate.

~Roll into balls and place on cookie sheets

~Bake for 9-11 minutes.

Enjoy

Cookie, Cookie Dough Ice Cream (Dairy Free)

A couple of months ago I finally got my ice cream maker that had been the reason why I bought my KitchenAid in the first place. Unfortunately, my first attempt at making ice cream went horribly wrong, and it was not the machines fault in the slightest. Instead of following the written recipe, I substituted out the heavy cream / half-and-half / 2% milk for plain old almond milk. Then on top of making ice milk instead of ice cream, I also added in almond extract. Now my experience with this flavour of extract is very limited. I'm typically a vanilla fan (and by that I mean I always increase the amount that the recipe calls for by 50-100% usually), but I decided to give the almond a go this time. Unfortunately, I didn't realize how strong this extract was and I may have put a slight bit too much in (and by slight I mean way, way, way too much). Yup, it was awful, and so I stayed clear of the ice cream maker until today.

Today I decided to do it right though. I made a custard base, whereas last time the recipe I used boasted that it didn't require a custard base (so I thought 'oh great it's healthier because there's no egg yolks'), and I used a combination of almond milk and soy milk just because. The original recipe called for 2 cups heavy cream and 1 1/2 cups whole milk. I used 2 cups almond milk (vanilla) and 1 1/2 cups low fat vanilla soy milk (full fat would probably be better but I used what I had). While this means that the ice cream isn't as creamy as it should be, I did it so the lactose intolerant in the house could enjoy this ice cream. Another note, I subed out the heavy cream called for in the cookie dough recipe for the same low fat vanilla soy milk. I think next time I'll get the regular vanilla soy milk and use 3 1/2 cups of that and completely eliminate the almond milk in an attempt to get this ice cream a little less icey.

The neat thing (yes I did just say neat) about this ice cream base is that it actually tastes like chocolate chip cookies. It's not just some vanilla or chocolate ice cream with cookie pieces in it. It is truly a double chocolate chip cookie ice cream. And it is absolutely AMAZING! Actually it's beyond what even my wildest imagination could have suspected it would be. And the smell when it was cooking in the sauce pan = heaven. This will definitely be a make-again. But as more a note to myself, don't use all the cookie dough balls in the ice cream. Save a few for later, eat a few now, I don't really care, but I put them all in and it was a little too much dough and not enough ice cream (seeing as the ice cream is so good). I'd suggest about 3/4 of the dough should be used.

After making this, I do realize why Ben & Jerry's is $7 for a small, small container. It's a heck of a lot of work to make ice cream. 

I adapted the ice cream recipe from Annie's Eats and the cookie dough recipe from Brown Eyed Baker.

Makes ~ 1.5 L

Ingredients

For the Ice Cream:

2/3 C. Brown Sugar

4 Egg Yolks

3 Tbsp. Margarine

2 C. Vanilla Almond Milk

Pinch of Salt

1 Tbsp. Vanilla

1 1/2 C. Vanilla Soy Milk

For the Cookie Dough:

1/2 C. Margarine

1/2 C. Brown Sugar

1/4 C. White Sugar

2 Tbsp. Vanilla Soy Milk

1 Tsp. Vanilla

2 Pinches of Salt

3/4 C. Whole Wheat Flour (AP would work fine too)

3/4 C. Mini Chocolate Chips

1/2 C. Milk Chocolate Chunks

Directions

For the Ice Cream

~In a medium sized bowl, combine the egg yolks and brown sugar and whisk well to dissolve the sugar.

~In a medium sauce pan, melt the butter and continue to heat (stirring continuously) until the butter browns.

~Whisk in the almond milk and heat mixture until it begins to simmer.

~Add a small amount of the hot cream mixture into the yolk bowl and whisk to combine. Add in the remaining cream mixture and whisk.

~Pour the mixture back into the sauce pan and heat until it begins to froth and boil (temperature reaches 170-175 F on a thermometer).

~Transfer the mixture back to the bowl, running through a fine sieve first.

~Add in the soy milk and vanilla. Mix.

~Place mixture in the fridge to cool. (At least 3 hours). Proceed with making the cookie dough.

~When the mixture has cooled thoroughly, transfer to ice cream maker and mix according to manufacturer's instructions. 

~As ice cream is churning, roll cookie dough into bit sized balls.

~Add in the cookie dough balls and chocolate chunks in the last couple of minutes of mixing or after mixing is done (depending on your machine - For the KA I found it best to add in after the mixing was done to keep the cookie dough as balls and not have them squashed to pieces by the mix attachment).

~Place ice cream in the freezer to set (about 2-4 hours).

For the Cookie Dough

~As the ice cream base is cooling in the fridge, combine butter and sugars in the bowl of an electric mixer and cream until well combined.

~Add in the soy milk, vanilla and salt and mix well.

~Pour the flour in and mix again until well incorporated.

~Finally add in the chocolate chips and mix until evenly distributed.

~Cool dough in refrigerator until ice cream is churning.

~While ice cream is churning, remove the dough from fridge and roll into bite sized balls. Return to fridge to keep cool until ready to incorporate into ice cream.

Enjoy! this Double Chocolate Chip Cookie Dough Ice Cream (or to make it Triple Chocolate Chip Cookie Dough Ice Cream, simply place a scoop of ice cream between two chocolate chip cookies. Mmm)

The Ultimate Chocolate Chip Cookies

Awhile ago I said I was going to go through and post about my 3 favourite chocolate chip cookie recipes. Unfortunately, I think my list has now changed yet again as I've tried out more and more recipes. But, while this recipe may no longer be in my top 3, I still felt like I had to share it because these cookies do have a unique flavour (due to all shortening / no butter and all brown sugar / no white) and I did promise earlier that I would reveal my top 3 of that point in time. So here it is.

On a much sadder note, you may have noticed that there is no images for this post. Well I have a good excuse (and no it's not camera problems or bad pictures). I'd just rolled out the cookies all perfectly and got them lined up nicely on the cookie sheets while the oven was preheating. Now because I use the convection, I don't really have to preheat but bear with me. So the oven was at about 270 on it's way to 375 and I had just opened the door to put the first tray of these lovely cookies in and this absolutely awful sound came from the oven. The digital controls also dimmed right down and at first I thought we'd just had a brown out, but the overhead lights were on and they didn't flicker at all. But then again, the awful grinding / frying electronics sound that was emitted from the oven wasn't your typical (or healthy oven) sound. After fiddling around with it for a bit I decided to throw the cookies in anyways because according to the thermometer it looked like the temperature was still rising. It was at 280 and so I set the timer for 7 minutes because the recipe said 8-10 and I figured because it wasn't at 375 it would take almost the full amount of time (even though the convection usually cooks way quicker). So the buzzer goes off after 7 minutes and the digital thermometer only said 340 (which isn't right, it should have got up to temperature by that time, so I'm positive now that something isn't right). Well I opened the door and my cookies were perfectly (and evenly) dark, dark brown. And I mean, you know that golden that you talk about seeing a hint of around the edges of a cookie to know they are done, well these cookies were that colour everywhere. But upon touching them they still seemed really doughy (just the texture that I would pull them out of the oven at on a normal day). An important thing to note is that these cookies really aren't supposed to brown much if at all. So I tried them and they tasted normal, they just didn't look so swell. I don't know what's happened to the oven, it seems like the fan wasn't spinning properly on the convection and maybe something to do with the thermostat, but I don't know for sure. All I know was that the sound that I heard was a really nasty sound. So now will you forgive me for not posting a picture of these cookies?

This recipe can be found on the box of the Golden Crisco.

Makes: 3 1/2 dozen

Ingredients

3/4 C. Golden All-Vegetable Shortening (Crisco)

1 1/4 C. Brown Sugar

1 Egg

2 Tbsp. Milk

3 1/2 Tsp. Vanilla

1 3/4 C. Flour

1 Tsp. Salt

3/4 Tsp. Baking Soda

1 1/4 C. Semi-Sweet Chocolate Chips

3/4 C. Milk Chocolate, chunked

Directions

~Preheat oven to 375 F.

~In mixer bowl, cream together shortening and sugar until light and fluffy.

~Add in egg, milk and vanilla and beat well to combine.

~Mix in flour, salt and soda, and beat.

~Stir in chocolate.  

~Scoop dough onto cookie sheets and bake for 8-10 minutes (for soft cookies) or 11-13 minutes (for crunchy cookies).

~Cool slightly on sheets and then transfer to cooling racks to cool completely.

Enjoy

The Prettiest Chocolate Chip Cookies

These cookies are the Pretties Chocolate Chip Cookies I've ever made. Oh yeah, and they taste not too bad either. Looks and charm, what more can a girl ask for? No seriously, they're puffy and crackled and perfectly round and smooth, but they also contain a large quantity of chocolate.

On a side note, I feel like I named this blog wrong. I should have called it Konie's Kookies, because as you can see, I seem to make cookies (and muffins) more than anything else.

I'm going to make this post completely random and shoot off in another completely opposite direction now, because I don't have anything else major I'd wish to talk about today. And because it's my blog, so I have the authority to make these types of decisions you see. So, you know how I usually claim I'm a healthy eater (except for those cookies and muffins I'm always posting about)? Well, I'm sitting here typing up this post about chocolate filled chocolate chip cookies, as I'm stuffing my face with fish and chips. And I'm not talking something I prepared myself. I mean full on fat and salt content that would probably make me start crying if I allowed myself to think about what I had just consumed. But I won't go there...no I won't. So I'll just talk about cookies. Because you know, I love those things too much to ever give them up.

This recipe is from The Big Green Bowl.

Makes 6 1/2 dozen (and I didn't even make them bite size like I typically do. These were normal sized.)

Ingredients

2/3 C. Vegetable Shortening (I used the regular one [it came in a blue box for me], verses the golden one [in the yellow box])

2/3 C. Butter (for anybody using cubes, this is 1 cube + 2 1/2 Tbsp.), room temperature

1 C. Sugar

1 C. Brown Sugar

2 Eggs

1 Tbsp. Vanilla

3 1/2 C. Flour

1 Tsp. Baking Soda

1 Tsp. Salt

1 1/2 C. Semi-sweet chocolate chips (or whatever type you prefer)

1 C. Milk Chocolate Bar, chopped

Directions

~Preheat oven to 375 F

~In mixer bowl, combine shortening and butter. Mix well to soften.

~Add sugar and then cream together (I did this for almost 3 minutes to get it really whipped.)

~Add eggs and vanilla. Mix again to combine.

~Add in flour, soda and salt. Mix again until everything is well incorporated.

~Stir in the chocolate.

~Scoop dough and really quickly in your hands roll it into a loose ball then place onto cookie sheet. (Don't handle for more than a few seconds as the dough is already really soft.)

~Bake for 7-9 minutes, until they have the faintest hint of golden around the edges, but the centre still appears uncooked.

~Cool slightly on sheet and then transfer to a cooling rack to cool completely.

Enjoy

The 5 C's (Chewy Chocolate Chip Cookies w/ Cornstarch)-My Top 3 CCC's

I don't have much to say about this recipe, except yes you do need to try them. They taste different than other chocolate chip cookies, but in a good way. Unfortunately (or fortunately), the raw dough doesn't taste the same either, and not in a good way. I think it's because of the cornstarch. It does wonders when cooked though. Maybe, just maybe I've found the cure for my cookie dough eating habits...nah, I didn't think so. Anyway, I've never actually chilled chocolate chip cookie dough before and was a bit sceptical to say the least. I typically feel like I'm wasting my time chilling doughs, but I did it just as it said for 30 minutes which wasn't too bad. Another odd thing about this recipe was the addition of cornstarch, which I've never seen before, but again it worked and I'm not complaining. I will definitely be making these again. They were so good, but maybe that was due to the amount of chocolate I put in them...hmm. Or that I always add more vanilla than the recipe calls for. Anyway, as it stands these are in my top three chocolate chip cookies. Chewy cookies all the way.

My mom always used semi sweet chips in her chocolate cookies and would chop up a milk chocolate
Hershey bar in addition to the chips. It was always so good, having the mix of flavours from the two types of chocolate. Then we discovered plain milk chocolate chips and we stopped using the chocolate bar all together. it was just more work when you could simply pop open a bag of milk chocolate chips. Well, lately we've gone back to the semi sweet, simply for the reason that you can only buy the larger bags in semi sweet. And with the rate that I go through chocolate chips, you kind of want the economy bag. Unfortunately, I haven't been finding the cookies I've been making lately as good/satisfying as they should be and I think I just figured out why I'm so in love with this recipe. I reintroduced the semi sweet chips/milk chocolate bar combo yet again. Hmm, so good. Such an easy trick to exponentially improve your cookies.

Adopted from Eat Cake for Dinner, who adapted from Anna Olson 

Chewy Chocolate Chip Cookies w/ Cornstarch (aka The 5 C's)

Ingredients

Yields: 55 bite size cookies
3/4 C. Butter
3/4 C. Brown Sugar 
1/4 C. White Sugar
1 Egg
2 1/4 Tsp. Vanilla
1 C. All-Purpose Flour
1 C. Whole Wheat Flour
2 Tsp. Cornstarch
1 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 C. Semi Sweet Chocolate Chips
1 C. Milk Chocolate Bar, chunked

*If you want crispy cookies, omit the cornstarch and replace the baking soda with baking powder. (I haven't tried this, nor do I intend to, because I'm not a fan of crunchy cookies. If you are, let me know how they work out.*

**These chocolate measurements make an incredibly chocolatey cookie. If you want more cookie than chocolate (shame on you), then scale back these measurements.**

Directions
~Preheat oven to 350 F
~Cream together butter and sugars
~Add egg & vanilla. Beat to combine
~Combine flour, cornstarch, baking soda and salt. Add to wet ingredients. Mix to combine & stir in chocolate.
~Chill dough for at least 30 minutes.
~Drop dough onto cookie sheets. Bake for 5 minutes (for bite size cookies, longer if making larger cookies) or until barely golden around the edges (but will still seemed uncooked in the middle, that's what you want to preserve the chewiness). 
Enjoy