Best Ever Chocolate ChipCookie
This chocolate cookie will be the best you’ve ever ate, because it has 1 secret ingredient “mayonnaise”, 😳try it and you will never make cookies without it again🤤🍪
#chocolatechipcookies #chocolate chip #cookierecipe #recipeideas #dessert
🍪🍪🍪Recipe🍪🍪🍪
1 cup (2 sticks) unsalted butter, softened
• 1/2 cup mayonnaise (Hellman’s)
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 21/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
2 cups (Ghirardelli milk chocolate chips)
1. Preheat oven to 350°F .Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, mayonnaise, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
5. Fold in the chocolate chips.
6. Scoop dough into 2-tbsp sized balls and place on the prepared baking sheets, spacing about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If you're a fan of classic chocolate chip cookies, adding mayonnaise might sound unusual but it truly transforms the texture and moisture of the cookies. The mayonnaise not only adds richness but also helps keep the cookies soft and chewy longer, which is a common goal for cookie lovers. I first stumbled upon this secret ingredient during a baking experiment when I ran out of eggs and had mayonnaise on hand. The results were surprisingly delicious and inspired me to tweak the recipe for optimal flavor. The combination of butter and mayonnaise creates an incredibly tender crumb, while the brown sugar adds depth and chewiness. When using mayonnaise, choose a high-quality brand like Hellman’s for best results. Its balance of oil and egg helps mimic the effect of extra eggs and fat together, making your cookies moist without greasy texture. Additionally, the recipe’s use of Ghirardelli milk chocolate chips is worth highlighting. Their creamy melt combines beautifully with the tender dough. For an even more decadent treat, consider mixing in a handful of chopped nuts or substituting some chocolate chips with chunks of dark chocolate for varied texture. One baking tip I highly recommend is to slightly underbake the cookies so the centers stay soft as they cool. This matches the description of baking until edges are golden and centers look underbaked. Cooling on the baking sheet also allows them to set perfectly without becoming hard. Overall, this recipe is a great example of how unexpected ingredients can elevate familiar desserts. If you love experimenting in the kitchen, trying mayonnaise in your cookie dough might just become your new favorite trick for unforgettable chocolate chip cookies.
Thank you for sharing your chocolate chip cookie recipe w/ all of us & ESPECIALLY w/ me. I am so grateful cause I can N O T find my Grandmother’s recipe & it is killing me inside! And this recipe look’s pretty darn close to her recipe except she had 3/4 cup of Hellman’s mayonnaise & I believe it was 2 3/4’s cup of flour. Other wise I would say that this is her recipe girlie! I am so very EXCITED TO TRY THIS RECIPE! Oh one more thing do you put them in the fridge or freezer before you bake them? Again THANK YOU GIRLIE! 🤩 🥰 I REALLY DO hope these taste’s just like her cookie’s. 🫶🏼