It’s pretty hilarious because I am always wanting to try some new flavor or recipe and everyone just wants to eat chocolate chip cookies. This is where we have a problem.
I mean, I think chocolate chip cookies are great and I’m sure you do too but I can’t exactly post the recipe everyday and I just don’t have the time to make a bunch of different recipes everyday either.
Trying to make everyone happy at once seems impossible most of the time but I’m used to that. With a big family there is always someone who doesn’t like this or that ingredient and you just have to live with it. It’s just that I am a people pleaser, at least in the food department I am.In fact, that’s why I started this blog in the first place.When I started making so many different things for my favorite peoples it just seemed like a good idea to blog about it and make the most of it.
That’s why I love it when I do find ways to make everybody happy. This is one of those times. I made a huge batch of Chocolate chip cookies and just reserved some of it for my recipe so that I could make these yummy trifles. These are so easy and everyone loved them.
I know I should have gone all the way and whipped my own cream Usually I am all for the longer, but better method of doing things but my mom recently found a brand of squirt whipped cream that we like and I haven’t had that on hand in months. It’s kind of a novelty right now and I really wanted to use it. Plus, it looks so pretty without having to dirty a piping bag so it’s a win win.
Oh, and don’t let the time on the recipe freak you out. You won’t be stirring pudding for 4 hours. I said this is easy remember. That’s just the hands-off wait time it takes to chill the pudding after you make it.
I have to confess that I fell in love with mini chocolate chip cookies. They are like, ADORABLE! I don’t know if I can ever make full size again. You have to make this recipe if for no other reason than just to have these little cuties.
- 1/2 cup butter (1 stick), softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 cup (175g) mini semi-sweet chocolate chips or chocolate chopped finely
- 2 1/2 cups milk
- 4 egg yolks
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 1 teapoon vanilla extract
- 2 tablespoons butter
- 1 can whipped cream or you can whip your own
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl and add eggs; beat until fluffy. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. If you are using a hand mixer you may have to hand stir the last cup of flour into the dough. Stir in chocolate and line a cookie sheet with parchment.
- Roll into teaspoon sized balls and place about 1 inch apart on baking sheet. Bake for 6 - 8 minutes until edges start to turn golden brown. Remove from oven and cool for about 5 minutes.
- Chocolate Pudding: Whisk sugar, salt, egg yolks, and milk in a large mixing bowl. Slowly whisk in corstarch until very smooth then cocoa. Pour mixture into a saucepan and bring to a boil over medium heat until a bubble pops and splutters. Removes from heat and stir in butter and vanilla. If lumps have formed pour pudding through a sieve into a clean bowl or if smooth you can skip the sieve. Cover with plastic wrap directly on top to prevent it from forming a film. Allow it to cool until you can handle the bowl then place in fridge to chill for at least 4 hours.
- Assemble Trifles:
- In a glass or trifle dish layer pudding, then whipped cream, then crumbled cookies. Repeat layers until full then top with extra cookies and serve or chill for up to 4 hours before serving.