My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.comI go through phases in baking, sometimes I cannot get my fill of banana bread other times its creme brûlée. But what never changes is the simplicity of a chocolate chip cookies, and then when its a warm chocolate chip cookie, well I just go all gooey ooey inside!!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Back in January I visited Disneyland for a blogging conference with ma homegirl Hayley @ The Domestic Rebel we of course visited Ghiradelli Square in California Adventure, and ordered warm chocolate chip cookies. The cookie was soooo good, normally when I am at GQ I get the cookie sunday but it was lovely to just enjoy the pure cookie.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Well, a few weeks ago I decided I wanted CC Cookies. And because I hate making the same thing twice, just like I hate wearing the same outfit twice, even though both of these things happen all the time, I decided to play with my perfect chocolate chip cookie recipe.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

I combined my all time love of browned butter and pudding mix to create, what I call my favorite chocolate chip cookie. The cookies are thick, chewy, chock a block full of chocolate. And they actually remind me of the cookies at Ghiradehill square.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

Since making these I have already made them another two times. Which is saying something for me. Like I said before I don’t like to make the same recipe twice. But I often do, when I looove it!

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

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My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

My Favorite Chocolate Chip Cookies

  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes
  • Yield: 16 ish Medium Size Thick Cookies

Ingredients

  • 1 1/3 cups unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small box vanilla pudding
  • 14 tbsp unsalted butter (1 3/4 sticks)
  • 1 tbsp vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 cups dark brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups milk chocolate chips

Instructions

  1. Whisk the flour, baking soda, salt and pudding mix together and set aside.
  2. To brown the butter cook the first 10 tbsp butter over low to medium heat. Swirl it every so often. Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.The process will take around 5 minutes.
  3. Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
  4. Add in the vanilla, granulated sugar and brown sugar. Mix until fully combined and continue to beat for 5 full minutes. Add egg and egg yolk mix for 3 minutes.
  5. Mix in the flour mixture until fully combined. Fold in chocolate chips.
  6. Either cover with plastic wrap and chill in bowl inside the fridge for 2 hours or roll out the balls and place on a flat sheet, cover with plastic wrap and chill for at least 2 hours.
  7. Preheat oven to 350F and line a baking sheet with a silpt liner, if using. If you have already rolled dough then just place dough balls on sheet or roll out dough into 3 tbsp size balls. I use a cookie scoop to create uniform cookies. Bake for 10-12 minutes. Mine baked for 11 minutes exactly, you want the dough to be set but still shiny and not completely set, this creates a chewier soft cookie. Cook longer if you like a more crunchy cookie.

My Favorite Chocolate Chip Cookies www.confessionsofabakingqueen.com

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Pain Du Monde

Pain du Monde www.confessionsofabakingqueen.com

PDM or Pain Du Monde is quite scrumptious. I have grown up visiting Pain Du Monde at Fashion Island. My auntie Marguerite works there. Some of my fondest memories growing up were driving home from school and pulling up to the house to see a box sitting outside the door filled with treats. Specifically the chocolate chip cookies, cinnamon twists and chocolate chip pecan cookies. They are all amazing. I absolutely love them so much still to this day! And Marguerite for dropping them off 🙂

Anyways, recently Pain Du Monde received a gorgeous makeover and moved to a stand alone store in Fashion Island. And the menu grew. I absolutely love to come here for lunch. It is so delicious. The salads have so much going on. But it’s not overwhelming. Everything is so fresh. You can taste it in each bite. Which makes it that much better. I usually always order the Mediterranean Salad but this time I shared that salad and the Seasonal Salad. Both equally as delicious.  And to top of the salad it is garnished with a mini chocolate chip cookie. Now, for the average person that is the perfect ending to a meal. But me my friend, I am not average. I need more than a mini version of the chocolate chip cookie. I need the regular large and in charge size cookie. I NEED the Cinnamon Twist with hard pieces of cinnamon sugar at the bottom of the twist. And a meal would not be complete without a Fruit Tart. And PDM gives their Fruit Tart a little something extra by having a layer of chocolate in between the tart and custard. Hello AMAAZING!

PDM has four locations Fashion Island, Dana Point, Newport Beach and Corona Del Mar. www.pdmcafe.com Next time you need a fabulous fresh fantastic lunch or bite to eat stop by PDM. You will not be disappointed.

Below are some pictures I snapped with my phone, so they are not the best quality!! Hopefully soon I will have the new i-phone!! 🙂 🙂

Seasonal Salad

Mediterranean Salad

Mediterranean Salad

Chocolate Chip Cookie

Cinnamon Twist

Cinnamon Twist

Fruit Tart

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Sopapilla Cheeseake Bars

Soapapilla Cheesecake Bars www.confessionsofabakingqueen.com

Sopapilla Cheesecake Bars

So I was on this whole healthy kick thing for like 2-3 weeks I was doing HerbaLife shakes in the AM and not stuffing my face/baking constantly. IT WAS HELL! I think deep down I am meant to be a fat rich person. Okay so the rich party might not happen as easily as the fat part, especially if I keep buying butter and sugar at this rate. Everyone always tells me it’s going to catch up to me! Well, it hasn’t yet 😉 


Anyways I ended that whole healthy phase and baked like a maniac for a good 2 weeks then this week I decided to stop. 🙁 Sad day. So I went to the gym on Monday and ate pretty healthy. Ate healthy today and went on a walk. And then there was about 5 hours where I was doing everything I could to control myself from not baking. And then I find myself here  telling you all about my lack of self control.


Anyways..I have seen these on Pinterest for ages. Everyone seems to have made them. I decided to give em a whirl! I looked at a few recipes and they all were for 9X13 but I wanted to practice some control so I made some in a 8X8 pan! I just made up my own recipe as I went and it was great. But I don’t think you can mess it up- you may just be more cinnamony or more sugary. 🙂 


I ate this right out of the pan when they were still hot. I hate when a recipe says wait until completely cool. UM no that is not physically possible for me. I loved them hot, my mother described them as a warm almost custardy-bread pudding like. They were yum. Then the bars sat in the fridge all night. They were so delicious cold as well. Either way they are amazing and take all of 2 minutes to prepare. 


Ingredients: 


1 8oz Can of Crescent Rolls
1 8oz Package Cream Cheese 
3/4 Cup Sugar
1 TBSP of Vanilla 
1/2 Cup of Butter
1 TSP Cinnamon 
1/3 Cup Sugar 


Directions: 


1. Preheat oven to 350F and grease an 8X8 pan. 
2. Lay out half of the crescent rolls on the bottom of the pan. 
3. In a small bowl mix the cream cheese, sugar and vanilla together until well combined. Smooth over the top of the crescent rolls. 
4. Top the cream cheese mixture with rest of the crescent rolls. 
5. In a small bowl melt the butter and then add in the cinnamon and sugar. Pour over top layer of crescent rolls. 
6. Bake for 20-23 minutes. Serve warm or chilled. Both are delish! 




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