Friday, August 1, 2014

Chocolate Chip Pudding Cookies, Delish!

One of my very favorite things in the world is a GOOD chocolate chip cookie.  I prefer them to be soft and gooey with a touch of crispness at the first bite.  The simple addition of a box of instant pudding transforms the regular run of the mill chocolate chip cookie into something glorious and satisfying.

Speaking of satisfying.  Cookie dough ya'll, It's a downfall for me. 
 How about you?

The finished product is just as fulfilling as the dough.  I promise, you're going to get hugs and high fives from your family, every single time you bust these out!  

You'll be surprised how easily these cookies are to make.  The pudding takes the texture through the roof as well as the flavor.  This recipe can be doubled and the cookies can be stored in an air tight container for days.  No concern for longevity though..... they disappear quickly! 

 Here you go:

The Best Chocolate Chip Cookie Recipe Ever!!
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.5 oz) package instant vanilla pudding mix (white chocolate, cheesecake, chocolate, etc)
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups chocolate chips.... I always use good old Nestle
Preheat oven to 375 degrees.  In a mixing bowl, cream butter and sugars.  Add pudding mix, eggs, and vanilla.  Combine flour, salt and baking powder;  add to creamed mixture and mix well.  Fold in chips.  Drop by tsp. or tablespoons onto a cookie sheet that has been sprayed with non-stick cooking spray.  Bake for 10-12 minutes or until lightly browned.  
Extra tips & suggestions:
*I like to use a scoop so that they are the same size and look neat & tidy.
*I usually use mini chips as I think you have a better, more even flavor of chocolate.
*The addition of nuts changes the flavor entirely.  Pecans & Walnuts are the best.  The amount is up to you but I enjoy a full cup.
*Never over-bake your chocolate chip cookies.  They will become hard and brittle rather than soft and gooey.   
*Margarine is a great substitute but butter is better.  Shortening will give a nice end product but the flavor tends to be bland.

I'd love to hear how yours turned out..... be sure to let me know!  

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