I have been on a quest for a while to come up with a really great chocolate chip cookie recipe. I know, this should be one of the first things I was ever allowed to bake. Here's the thing, I can get almost any other thing to turn out, but chocolate chip cookies continue to elude me. No matter what I do, something always goes wrong with them. Just as I was about to give up for good, I decided to try one more time...here's the recipe I used, which, in case you're wondering, turned out AMAZING! My ultimate aim to have cookies turn out like the type from Subway (best way for me to explain it).
Ingredients:
4 1/2 cups all-purpose flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 tsp vanilla extract
4 cups semi-sweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour mixture. Finally, stir in the chocolate chips and nuts. Drop by rounded spoonfulls (I use a 1 tbsp cookie scoop) onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven. Edges should be golden brown.
These will look a little pale when you take them out. Touching them lightly should make an indent, but should slightly puff back out. The note from the author of the recipe states that you can use any flavor of pudding. I tried this with a regular vanilla, but sugar free. They turned out amazing for me. They stayed soft for over a week in a Tupperware container. They were great with semi-sweet chocolate chips, I didn't try them with anything else. Of course, I'm not a huge fan of nuts, so I left them out. We plan on making this recipe again with half M & Ms and chocolate chips...sounds yummy to me! These are pale enough that you could actually add food coloring to them.
Ingredients:
4 1/2 cups all-purpose flour
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 tsp vanilla extract
4 cups semi-sweet chocolate chips
2 cups chopped walnuts (optional)
Directions:
1. Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour mixture. Finally, stir in the chocolate chips and nuts. Drop by rounded spoonfulls (I use a 1 tbsp cookie scoop) onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven. Edges should be golden brown.
These will look a little pale when you take them out. Touching them lightly should make an indent, but should slightly puff back out. The note from the author of the recipe states that you can use any flavor of pudding. I tried this with a regular vanilla, but sugar free. They turned out amazing for me. They stayed soft for over a week in a Tupperware container. They were great with semi-sweet chocolate chips, I didn't try them with anything else. Of course, I'm not a huge fan of nuts, so I left them out. We plan on making this recipe again with half M & Ms and chocolate chips...sounds yummy to me! These are pale enough that you could actually add food coloring to them.
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