Today is a cold day. A day off from school, of course (well, more like a four day weekend). Here we had a very large ice storm. Freezing rain, sleet, and we are probably going to get some snow tomorrow. However, the storm really isn’t that bad here. So, basically, its a fun day off for us.
I was bored, so I made cookies. Chocolate chip of course. What doesn’t make you happier on a day like this other than a nice batch of warm chocolate chip cookies? Thought so.
I found this recipe a long time ago, and I have since lost the source. However, I had written it down for future reference. They are interesting because they include instant pudding! I thought this might be gross, but they actually made these yummy and tender. They are cakey and super thick. Not bad at all! I might add some espresso into them next time. Because I’m a rebel like that.
Award Winning Chocolate Chip Cookies
3/4 C. Packed Light Brown Sugar
1/4 C. Granulated Sugar
1 3.4 Box Instant Vanilla Pudding Mix (I’ll try chocolate pudding next time also)
1 C. (2 sticks) Unsalted Butter
1 tsp. Baking Soda
2 1/4 C. All-Purpose Flour
1/2 tsp. Salt
1 tsp. Vanilla Extract
2 C. Chocolate Chips (I used half Semi-Sweet and half Bittersweet)
I C. Walnuts (I OMIT’d)
-Preheat oven to 350 degrees and sift together flour, salt, and baking soda in a bowl and set aside.
-Cream together butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about two minutes.
-Pour in instant pudding and mix until completely combined, about a minute. Add in eggs and vanilla and mix in.
-Gradually add in flour mixture and mix until just combined. Fold in chocolate chips and nuts.
-Drop by rounded tablespoonfuls on a parchment-lined baking sheet and bake for 12-15 minutes, or until edges are golden. Let cool on sheets for about two minutes, transfer to cooling rack to cool completely (or you can have them warm!)