First off, let me say that I cannot take credit for this recipe, although I would love to. Mrs. Betty Crocker herself is the woman to blame for creating such delightful morsels of chewiness and sweetness.
I found a great sale at Publix (go figure) on her cookie mixes and decided to try two different kinds. I made the first batch the other night and let’s just say they are gone… I mean gone. I think we ate them in the first two days. Pretty sad, but hey why not enjoy life a little, right!?
The key to baking these cookies perfectly is removing them from the oven a little early. This means before they are completely done cooking. Oh I know you are are thinking that this can’t be good for you, they always say not to eat raw cookie dough. Well first things first, the cookies will have baked for almost 10 minutes in 350 degrees so if anything is raw you may want to check your oven. Secondly, I grew up licking batter off of spoons and mixers when my mom would bake and I am doing just fine.
What You’ll Need:
- Betty Crocker Hershey’s Chocolate Chunk Premium Cookie Mix (mine came in a box)
- 1/3 cup of butter or roughly 5 lines on your butter stick
- 3 tablespoons of water (and I also added 3 tablespoons of vegetable oil as well)
Preheat your oven to 350 for dark pans, or 375 for other cookie sheets. Combine all ingredients and mix really well. If tempted, go ahead, lick that spoon. I dare ya! Prepare your cookie sheet with your silicone baking mat (if you don’t have one, shame on you, but seriously go buy one, your baking will never be the same) or spray a little Pam on the sheet. Drop the dough by spoonfuls about 1.5 – 2 inches apart. (I never follow the rules when I am told the distance to place my cookies so that is completely optional. It never hurts to have a few melded together and one giant double cookie, yum!) The recipe says that this will make 2 dozen cookies, which is laughable. Who makes cookies that small? I did 12 big boys (HOLD UP – I just realized after looking at the picture of the cookies, I just lied. I made 9 really large cookies, not 12, sorry!!) for my big boy aka husband. 😛 He LOVES chocolate chip cookies… maybe even more than he loves me, not sure but it is a close tie I am sure.
So once you have your dough drops ready to go pop the cookie sheet into the oven and set your timer for 7 minutes. Once the timer goes off check on your little morsels of happiness to see if they are baking properly. At this stage they should all be flattened out, a little shiny which means your dough is still baking and also starting to slightly brown. (IF for some reason your cookies are flaming, burnt, browned more than they should or still dough ball formations you need to get a new oven.) Set your timer for 2 more minutes. Check them again. Now you should notice the edges to have an ever so slightly brown edge and a little firmer in the middle. This means it is perfect timing to turn off your oven and get ready to remove them. Once you remove from the oven let them finishing baking on the sheet for about 5 minutes. As I mentioned before the cookies won’t be completely cooked through to where they are hard and crunchy. They should be moist and chewy and not to mention almost fall apart in your hand.
If you aren’t eating the cookies right away, which is weird, then I would suggest placing them in an airtight container with wax paper between each stacking so they don’t stick. Your cookies should remain soft and chewy for up to 3 days or so in the container. Mine never last that long in the house though, so I can’t make promises. 🙂