Addie and I recently made my all time favorite soft chocolate chip cookies. I know Addie really wanted to try one, but she has to wait a couple more months (sorry baby girl). The vanilla pudding is really the secret ingredient for these awesomely chocolatey scrumpious cookies. I make them all the time and have tried a few different things...
-Instead of semisweet chocolate chips I prefer to use milk chocolate chips.
-Sometimes I like to mix it up with 1c of the regular and 1c of the mini chocolate chips for an even more chocolatey variation.
-I also like to refrigerate the cookie dough before I bake them.
-If you decide to add the optional nuts, I've tried them with pecans instead of walnuts and they were really good.
-When baking, you can also use silpats if you prefer. I've tried baking them with and without and they turn out just the same.
Here's the recipe, ENJOY!!
2 1/4 c all-purpose flour
1 tsp baking soda
1 c butter, softened
3/4 c packed brown sugar
1/4 c sugar
1 (3.4oz) pkg vanilla instant pudding
2 eggs
1 tsp vanilla extract
2 c semisweet chocolate chips
1 c chopped walnuts, optional
Preheat oven to 350 degrees. Sift together flour and baking soda, set aside.
In a large bowl, cream together butter, brown sugar, and sugar. Beat in the instant pudding until blended. Stir in the eggs one at a time and add vanilla. Blend in the flour mixture a little at a time. Finally, stir in the chocolate chips and nuts (optional). Drop cookies by the rounded spoonfuls onto ungreased cookie sheets.
Bake for 10-12 minutes. Edges should be golden brown. Makes approx 36 cookies.
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