Pascale's Kitchen: Some of my favorite cakes and cookies
With the world in unchartered territory and changing so quickly, it’s comforting to know that some foods stay deliciously the same.
CHOCOLATE CHIP COOKIES
Use an 8-cm. diameter pan for 25-30 cookies, or a 5-cm. diameter pan for 50 cookies.
125 g. softened butter (or margarine for pareve)
¼ cup white or golden sugar
½ cup brown sugar
1 egg
1 Tbsp. vanilla extract
1¼ cups flour, sifted
1 package instant vanilla pudding
½ tsp. baking soda
Pinch of salt
½ cup white or brown chocolate chips, plus ¾ cup M&M’s or small colorful chocolate candies
Topping:
¾ cup M&M’s or small colorful chocolate candies
Directions
Add the butter to the bowl of an electric mixer fitted with a dough
hook and mix. Gradually add the sugar while mixing. Add the vanilla and
egg and mix well.
Lower the speed and gradually and intermittently add the flour, pudding, baking soda and salt. Mix until smooth.
Add the chocolate chips and candies. Mix by hand until all pieces are mixed in well. Put in the fridge for 2 hours.
Line
a pan with baking paper. Make small balls with the dough and place on
the pan with plenty of space between each one, since cookies will expand
during baking. Flatten the balls lightly and push in candies on top.
Place in the fridge for another 15 minutes.
In an oven that has been preheated to 180ºC, bake cookies for 12-13 minutes or until they’re lightly browned. Remove from oven.
Note: The cookies will be soft when taken out of the oven, but will harden as they cool.
Level of difficulty: Easy., Time: 30 minutes. Status: Dairy or pareve.
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