One of the things that I love about going home to the suburbs – having access to a full-size suburban family size kitchen and free reign over the oven. Over Thanksgiving, I made sure to take full advantage of the opportunity to bake to my heart’s content. One of my current favs is this chocolate chip cookie recipe – it includes a secret ingredient (instant vanilla pudding mix!) that gives the cookie extra depth of flavor and chewy-ness. These cookies are perfect from the oven – soft, chewy with little morsels of molten chocolate.
- 2 1/4 c. flour
- 1 tsp baking soda
- pinch of salt
- 1 cup butter (or 1/2 c. margarine, 1/2 c. butter – this makes the cookie softer when cool)
- 3/4 c. brown sugar
- 1/4 c. white sugar
- 1 packet instant vanilla pudding
- 2 eggs, beaten
- 1 tsp. pure vanilla extract
- 2 cups chocolate chips (mix it up a bit by using half white, half dark!)
- Cream together butter, sugar, vanilla extract and eggs.
- Sift together flour, baking soda and salt.
- Combine wet and dry ingredients, add instant vanilla pudding. Mix well until combined.
- Fold in chocolate chips
- To make cookies: roll 1 tbsp. of cookie dough into a ball and then flatten onto ungreased baking sheet.
- Bake at 350 degrees F until cookies are tan and slightly browned on the bottoms (about 10 to 12 minutes).
- Enjoy with a tall, icy cold glass of milk!