I hesitated to write this post. These cookies are hands down the #1 request I get when I go somewhere… and I bake a lot. And I bake a lot from scratch. But I’ve got a secret…
These cookies are totally not from scratch. Don’t tell anyone, mmkay?
Here’s the deal- buy a chocolate chip cookie bag mix (store brand, Betty Crocker, it doesn’t matter). Then doctor it up like so:
- The bag mixes usually requires 1 egg– make that one egg a farm fresh egg. The yolk is SO much more yellow and the white is awesome and it fluffs up your cookies like you have no idea. Trust me.
- Add a teaspoon or two of vanilla extract (homemade if you can- I’ve got a recipe for it here). If your bag mix happens to call for water, do half water and half vanilla instead.
- Add a tablespoon of sugar, which will help balance the extra liquid you just added with the vanilla
- To make the cookies mint chocolate chip, add some chocolate mint leaves. I grow it in my yard so I usually use 5-7 good size sprigs, rip off the leaves, grind them up in my food processor, and stir them right in.
And my last tip, but definitely the most important- preheat the oven to whatever the bag tells you (usually 350*), but when you put the cookies in lower the temperature by about 25* (usually to 325*) and bake for a few extra minutes. The decrease in temperature softens your cookies and makes them rise much better. This works AWESOME with cupcakes too.
BAM- you’ve got cookies that take less then 20 minutes from start to finish and everyone thinks you’re a master baker. You’re welcome. :)
So tell me, what else do you hack to make amazing and easy? Pasta sauce (gravy, if you’re Italian like me) is another one I doctor up 100% of the time as well.