Friday, September 24, 2010

Chocolate Chip Cookies - Take II

This recipe was a little different, since it included instant pudding mix. I think they came out great. I prefer these to the last recipe, but Justin still rates the last one as his top pick so far.





Soft Chocolate Chip Cookies
*I cut this recipe in half, as I had no need to make such a huge batch. I also had to bake them for about 4 minutes longer than the directions called for.

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 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C). 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 blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.



Original Recipe

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