Nicky Cookies

Here is a Harker family favorite I invented for some really sweet, rich, and chewy chocolate chip cookies. The recipe needs to be modified a little bit when you are in Grenada so make sure you look at the notes below. I hope they turn out great!

Melt 2 sticks of butter (unsalted on low heat)

Keep dry ingredients and wet ingredients in separate bowls.

DRY
2 1/4 bread flour (or all purpose flour)
teaspoon of kosher salt (or regular salt)
teaspoon of baking soda
1 large packet of instant vanilla jello pudding
If you have a sifter for these ingredients use it.

WET
melted butter, 1/4 cup of white sugar and 1 1/4 cups of brown sugar
then add 1 whole egg, 1 egg yolk, 2 tbs of milk, 1 1/2 teaspoons of vanilla. Once all of this is mixed it should be a brown caramel like consistency. This is what makes the cookie chewy!

Stir in dry ingredients to wet ingredients a little bit at a time. When completely mixed add 2-3 cups of Gittard milk chocolate chips. (Target usually has Gittard in a silver bag) Chill dough, scoop, roll into a ball and bake. Each ball should be about 1.5 inches in diameter.

Bake at 375 F for 13-15 mins. DO NOT OVERCOOK!!! The secret to making these cookies good is to not over do it. If your cookies are starting to brown on top you are cooking them too long. A good way to check if the cookies are done or not is you should start to see cracks forming in the dough on top. This is a good time to take them out as they will continue to cook a little bit even when they are out of the oven. Let them cool about a minute on the cookie sheet then move them to a cooling rack. Don't let them sit on the cookie sheet too long.

In Grenada use 1 cup brown sugar since it seems especially dark here. You may even need to add a little more flour than the recipe calls for. Just try and get the dough to a nice cookie dough type consistency. Cook at 360 for 12 mins. Your oven may vary so pay attention to how the cookie comes out. If it is hard or brown on the outside but gooey inside your oven is too hot. Try lowering the temperature by 10 degrees for the next batch. 360 seems to be the perfect temp for me even in America. 1 large Cadbury's dairy milk can be cut up to use for chocolate chips since we can't get Gittard here. If you have questions feel free to ask :)