As I've mentioned practically every time I post a cookie recipe, I ALWAYS refrigerate the cookie dough because it just makes better cookies. They're thicker and chewier, which is my favorite type of cookie. But every once in a while, I don't feel like waiting so I'll just make 2 or 3 cookies before putting the rest of the dough in the fridge. I did with this recipe and...big mistake. The cookies were extremely cake-like, which I should have realized being as the recipe uses baking powder. The were also kind of dry and just not that flavorful. That made me a little scared. Could refrigeration even help this recipe? I wasn't so sure. But I stuck the rest of the dough in the fridge and hoped anyway. So after chilling overnight, I again went to make cookies and...success! I underbaked them slightly and it resulted in a wonderful, slight puffy and very chewy cookie! I did think the cookies needed a bit more salt in them though. I used salted butter and didn't add any additional salt, and I think they need a bit. They were very good, but just needed that extra little edge that salt gives, so I'll keep that in mind if I make them again.
Also, did you notice? I finally did away with the letters on my pictures. I've never been completely sure about the letters, but for a while now I've been considering getting rid of them, so now I finally have and I think I like it a lot better. And stay tuned for my very own coconut muffin recipe! Yes, I took a basic muffin recipe, and tweaked and tweaked it and finally have my very first recipe that I can call my own. I'm so happy! Please look forward to them!
Chewy Milk Chocolate Chip Cookies (from Hershey Canada)
Makes about 5 dozen small cookies, less if making them larger
- 2/3 cup melted butter (I used salted, and I would suggest that)
- 2 cups lightly packed brown sugar
- 2 eggs
- 2 tablespoons hot water
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt (Make sure to add this even if you use salted butter. If you use unsalted butter, I would increase this to about 3/4 teaspoon.)
- 1 (12 ounce) package milk chocolate chips
- Preheat the oven to 375 degrees F.
- In a large bowl, beat melted butter, brown sugar, eggs, and hot water until smooth.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Stir into the butter mixer until well blended. (The dough will be really liquidy looking, so don't worry about it.)
- Stir in the milk chocolate chips. Drop from small teaspoon onto an ungreased cookie sheet. (I used probably more like 1 1/2 tablespoons per cookie.)
- Bake 8 to 10 minutes. Let cool 1 minute on the cookie sheets, then remove to a wire rack. (I baked my refrigerated dough for only about 6 minutes. If you don't refrigerate your dough or make your cookies smaller, I would suggest and even shorter cooking time. Just be sure to watch them.)