These are the softest, most delicious chocolate chip cookies around. They're kinda cakey... probably not the best "dunk in a glass of milk" chocolate chip cookie. Em, here you go. :)
2 1/2 c flour + 1 tsp baking soda
1 c butter
1/4 c white sugar
3/4 c brown sugar
1 small pkg vanilla instant pudding (I use butterscotch now which I think is better)
1 tsp vanilla
2 eggs
chocolate chips
Combine butter, sugars, pudding, eggs, and vanilla. (Maybe you could cream the butter and sugar before adding the other ingredients.) Add flour + soda. Then add chocolate chips. Bake at 375 degrees. I've got it down to 7 1/2 minutes perfectly in my oven. You'll have to figure out what works for your oven, but I recommend taking them out just before they look done (like, before they start to brown on top). This way they stay soft for several days. Yum!
I usually do 1 1/2 times the recipe using a large pudding mix. Also, I've received grand reviews when I've switched it up and used chocolate pudding and white chips (I bet peanut butter chips would be awesome as well). Decrease the flour by 2 Tbl and add 2 Tbl of cocoa.
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2 comments:
Thank you!!!
FYI...the chocolate pudding with peanut butter chips is absolutely fabulous!!
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