Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup mini chocolate chips
- 1/4 cup vanilla pudding mix
- 1/4 cup cornmeal
- 1/4 tsp salt
- 1/4 tsp baking soda
Special equipment needed:
- Mixing bowl
- Electric mixer
- Measuring cups and spoons
- 8x8 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the flour, cornmeal, pudding mix, salt, and baking soda. Mix until well combined.
4. Gradually add in the milk while mixing until the dough forms.
5. Fold in the mini chocolate chips.
6. Line the baking dish with aluminum foil and lightly grease it with cooking spray.
7. Spread the cookie dough evenly in the baking dish.
8. Bake for 20-25 minutes or until the edges are golden brown.
9. Let cool for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- 350°F (175°C)
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 340
- Fat: 16g
- Carbohydrates: 47g
- Protein: 3g
- Sugar: 30g
- Sodium: 170mg
Substitutions for ingredients:
- You can use regular chocolate chips instead of mini chocolate chips.
- You can use instant vanilla pudding mix instead of regular vanilla pudding mix.
- You can use yellow cornmeal instead of white cornmeal.
Variations:
- You can add chopped nuts or dried fruit to the cookie dough.
- You can use different flavors of pudding mix, such as chocolate or butterscotch.
- You can add a layer of chocolate ganache or caramel sauce on top of the cookie dough before baking.
Tips and tricks:
- Make sure the butter is softened before mixing.
- Use a spatula to spread the cookie dough evenly in the baking dish.
- Let the cookie dough cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, microwave the cookie dough for 10-15 seconds or until warm.
Presentation ideas:
- Serve the cookie dough pudding corn in individual ramekins or bowls.
- Top with whipped cream or ice cream for an extra indulgent treat.
Garnishes:
- Sprinkle extra mini chocolate chips on top of the cookie dough before baking.
- Dust with powdered sugar before serving.
Pairings:
- Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Cinnamon sugar roasted sweet potatoes
Troubleshooting advice:
- If the cookie dough is too dry, add a tablespoon of milk at a time until it forms a dough.
- If the cookie dough is too wet, add a tablespoon of flour at a time until it forms a dough.
Food safety advice:
- Make sure to use pasteurized eggs if you plan on eating the cookie dough raw.
Food history:
- Chocolate chip cookies were invented in 1938 by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
- Sweet, buttery, and chocolatey with a slight crunch from the cornmeal.
Serving suggestions:
- Serve warm or at room temperature for the best texture.
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