Chocolate chip cookies are such a classic treat! There are thousands of variations on the basic recipe of a vanilla cookie dough with chocolate chips. Some people like their cookies flatter, others more cakey. Some like them with nuts, others only with chocolate chips. I fall into the “soft, chewy, and loaded with chocolate” camp and these cookies satisfy all of my heart’s chocolate chip cookie desires. They’re called “Secret Ingredient” chocolate chip cookies because they contain an unexpected ingredient – custard powder! The original recipe called for instant vanilla pudding mix, but that doesn’t really exist in the UK. I googled the ingredients for both custard powder and instant pudding mix and they’re pretty similar. I thought I’d give a go and see how the cookies turned out with this substitution. Mmmmffff! They are so damn good! My old flatmate asked me if I had put crack in them because they were so deliciously addictive. ;)
I rarely make cookies because I find it a faff to have to roll out the little balls of dough and stand by the oven door to indiviually bake each tray. So when I do make cookies I make sure that it’s going to be worth my while. These cookies are delicious! They are so soft with a slight chewiness. You don’t really taste the custard powder, except that I think it gives them a really tender, melt in your mouth texture. I also increased the amount of chocolate that the recipe originally called for, so these puppies are bursting with chocolate! They can be made with either chocolate chunks or chocolate chips. I opted for chocolate chunks simply because chocolate chips are outrageously expensive in the UK. So it’s up to you!
P.S. I saw the Addenbrooke’s Charity Pantomine, Star Wards, on Friday! It was such a laugh and so amazing to see such talented future doctors prancing around on stage (mostly) in drag! Bravo and I can’t wait to see next year’s show!
Secret Ingredient Chocolate Chip Cookies
Makes ~3 1/2 dozen
Adapted from allrecipes.com
- 280g plain/all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 250g unsalted butter, softened
- 95g custard powder (or instant vanilla pudding)
- 165g dark brown sugar
- 50g white sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 400g chocolate chips (or plain chocolate chopped into chunks)
- Sift together the flour, baking soda and salt into a medium sized mixing bowl. Set aside.
- Cream together the butter, brown sugar and white sugar using an electric mixer on high until light and fluffy. This should take around 3-5 minutes. Sift in the custard powder and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually mix in the flour mixture until completely combined. Stir in the chocolate chunks/chips.
- Cover the cookie dough with saran wrap/cling film and refrigerate for at least an hour. I put mine in the fridge overnight, but this was just for convenience.
- When you’re ready to bake the cookies, make sure you remember to preheat the oven. Roll rounded tablespoons into balls and place on baking parchment lined baking trays. Bake in preheated oven for 9-12 minutes. Take the cookies out before you think they’re done! The edges should just be turning a slight golden colour.
- Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.