Hey everybody,
Is it just me, or does it seem like Christmas really snuck up on us this year? I cooked my first ever Thanksgiving feast on the 30th, and the next thing I know, here it is with Christmas only one week away!! Our Christmas tree has been cut and brought home but there are no decorations on it yet, I haven't made a single Christmas themed dessert, and I'm only half way through shopping...SHEESH. Now I really feel behind!!! :-)
Anyways, I hope that some (if not all) of you are at least a little closer to being prepared for next week than I am.
Today I'm sharing a recipe for a simple dessert - the chocolate chip cookie. There are literally hundreds of recipes for these out there, and it has been a test of trial and error to find that truly *perfect* cookie. Browned on top, tons of chocolate, and still soft in the middle...yes please! I found this recipe on allrecipes.com, and the secret ingredient was....drum roll please.....instant pudding mix! It definitely made a world of difference, and I have a feeling I'll be making all of my cookies with this extra pantry staple from now on.
One last thing about this recipe before we get on with it - check the recipe size! I just went along with the original recipe (shown below) without looking at the yield beforehand - and before I knew it I had SIX DOZEN - about 70 cookies in the making. I have never seen my kitchen so full of cookies before in my life...it was an amazing sight. :-)
Ingredients
- 4 1/2 cups all-purpose flour
- 2 teaspoons 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 teaspoons vanilla extract
- 4 cups semi-sweet chocolate chips
Directions
1. Preheat oven to 350 degrees F.
3. In a large bowl cream together the butter, brown sugar, and white sugar until smooth. Beat in the instant pudding until well blended. Stir in the eggs and vanilla, then slowly blend in the flour mixture. Lastly, stir in the chocolate chips until evenly distributed throughout batter.
4. Drop cookies by rounded teaspoonsfuls onto ungreased cookie sheets (use parchment paper if desired)
5. Bake for 10 to 12 minutes, until edges are golden brown, then let cool.
6. Serve and enjoy!
Recipe Inspirations
http://allrecipes.com/Recipe/Award-Winning-Soft-Chocolate-Chip-Cookies
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