My hubby is a chocolate chip cookie connoisseur, and these Soft Chocolate Chip Cookies met his high standards. Can you guess their secret ingredient???
It’s time for the monthly installment of Two Sweetie Pies, the sweetest day of the month. On the Monday before our Secret Recipe Club reveal, my friend, Danielle, makes a recipe from my blog and I reciprocate. My family is full of chocolate chip cookie fanatics. I bet I have at least a dozen different recipes on my blog. When I first started blogging, a dear friend from college told me about her version that always drew rave reviews. The secret ingredient was instant pudding. I filed that away in my memory bank, which is a bit rusty at times. When I saw a similar recipe on Hugs & Cookies, I knew I had to give her Soft Chocolate Chip Cookies a shot.
Soft Chocolate Chip Cookies
Well, the batter passed the ultimate test…my batch may have been a few cookies short due to some quality control by the baker (not naming names here). Darn the temptation of raw cookie dough! Then Nick sampled a couple of cookies when he got home from work. Thumbs up from the youngest. Both Bill and Katie concurred. Katie loved that they were soft. She warms up day old cookies in the microwave to refresh them, and these didn’t necessarily need this step unless you like a bit of gooey chocolate in yours. On day two they were still soft and the hubby continued to gush on about these as he added a few to his sack lunch. I was hesitant to use a package mix, but there was no residual artificial flavor. I think adding a good amount of real vanilla extract is key. I guess I’m going to have to keep a stash of instant vanilla pudding in my pantry from now on.
- 2¼ cups plus 2 tablespoons flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- ¾ cup brown sugar
- ¼ cup sugar
- 1 (3.4-ounce package) instant vanilla pudding mix
- 2 eggs
- 1½ teaspoons vanilla
- 2 cups semi-sweet chocolate chips (or discs)
- Preheat oven to 350º. Line baking sheets with parchment paper. Set aside.
- Cream together the butter and sugars, Beat in the pudding mix, then stir in the eggs and vanilla.
- Blend in the flour, baking soda and salt. Stir in the chocolate chips.
- Scoop up tablespoonfuls of dough and roll into balls. They should be approximately 1 inch in diameter.
- Bake for 10-12 minutes or until barely golden brown
Image circa 2013