Savage Chocolate Chip Cookies...

This is very much a non-travel related post...I love baking (as you can tell by my pudgy mid-section!), and it's one of the things I dearly missed while living as an expat in countries where apartments don't come with ovens.

I'm a self-proclaimed cookie connoisseur, and (humble brag) make some savage chocolate chip cookies.  My friends keep asking me for the recipe, so to make life easier on myself, I'm just going to post it here.

I think I found this recipe on the HuffPost and made some adjustments to suit high altitude baking, because: SCIENCE!

These cookies are seriously yummy, and addicting A-F.  They're chewy, chocolate-y, and super rich. I always prefer them the next day, but they're still just as good fresh from the oven.

Ingredients:

The magic.

2 cups flour
1/2 tsp baking powder
1 tsp baking soda
3.5 oz Instant vanilla pudding
Pinch salt

1 1/2 stick softened butter
3/4 cup of brown sugar (I use dark brown, the original recipe called for light brown)
1/4 cup granulate sugar
1 large egg
1 tsp vanilla

12 oz bag chocolate chips

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In a bowl, combine the flour, powder, soda, pudding, and salt....set aside.

In a large mixing bowl (or stand-alone mixer if you have one), cream the butter, sugars, egg and vanilla until well creamed - at least 3 or 4 minutes.

Cream the shit out of that...

Slowly add the dry mix, I usually add half and mix until combined, then add the other half.

Add the dry...

If the mixture is crumbly, add 1 tablespoon of cream and mix....keep adding 1 tablespoon of cream at a time until the dough sticks together (mine at high altitude takes 2-3 tablespoons).  You can also use water if you don't have cream.

Crumbly bumbly...

What your mixture should look like after adding the cream

Add the chocolate chips and mix.

Try not to eat the dough....even though you want to....the end game is worth it.

Use your 1/4 measuring cup to measure out the dough, roll into balls and slightly flatten.  It makes roughly 18 cookies - depending on how much cookie dough you ate along the way.

Now...here's the important step: Refrigerate the dough AT LEAST 2 hours, this is standard for all bomb ass cookie recipes...you need to give the butter time to harden again so your cookies don't flatten out when they bake.

REFRIGERATE THOSE BALLS!!

Bake @ 350 degrees - you'll have to adjust your time accordingly, the original recipe advises 11 minutes, but I bake mine for 17 at high altitude.  You want to slightly underbake them because they'll continue to bake when you pull them out of the oven.

Let the drooling commence...

Let 'em cool and enjoy the savageness of the best chocolate chip cookies everrrrrrrr!!

Happy Baking Trails...
I promise a bomb ass travel blog next time!