Nice visual to get your mouth watering, don't you think?
• 2 cubes margarine
• 1 cup sugar
• 1 cup brown sugar
• 1 tsp vanilla
• 2 lg eggs
• 1 sm. pkg instant french vanilla pudding
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 cups flour
• 12 oz chocolate chips
Either melt the margarine slightly or let it get soft. Add sugars and cream really, really well. It makes a BIG difference. Add the eggs and vanilla. And then add the pudding mix. By now, your house smells awesome and your mouth is watering. Add the salt, soda, powder, and flour and stir until well blended. Now add the chocolate chips. I have the baking down to a science at my house, but you may have to do some slight adjusting to get them perfect in your own kitchen. I roll the dough into 1" balls and fit about 20 on a cookie sheet at a time. Bake at 325° for six minutes. The cookies will probably not look completely done, but pretty close. The dough will be cracked on top. Forcefully place (ie. slam) the cookies sheet on the stove top and allow them to cool there for about 3 minutes and then move them to a counter, cooling rack, etc. Honestly, making these as small as I do, this recipe will yield more than 100 cookies. My original recipe is double this and that makes for cookies out the wazoo! You can easily cut this in half, but I don't know why you'd want to do that. After you eat a dozen (without guilt...) share them with your family, friends, and random strangers. That is, if you want marriage proposals and public restroom stalkers.
My boss will be happy. He's been begging me to bake these for almost a month. LOL
3 comments:
Hi, I came over to check out your blog from Two Peas, those cookies sound so good! The recipe is almost identical to the recipe my aunt passed to me on my wedding day of her famous chocolate chip cookies. Except for the pudding!!! I am so going to try that next time.
While I was reading this I swear I could smell the cookies!! Why do you have to slam the cookies on the stove? I have a glass stove top. Anyway, I have been looking for a good choc. chip cookie recipe. Do you have to use french vanilla? I'm excited to try it!
Melinda- you don't have to slam the cookies, but it helps to flatten them some. The original recipe (that I obtained from Lauralie at Ricks)has regular vanilla, but French vanilla is better in my opinion.
I've also made variations of this that were good... banana pudding was good. lemon pudding and white chocolate chips was tasty. We've also tried butterscotch pudding and added some minced carmel pieces. There were a few other variations that need some tweaking before they're ready for the outside world. LOL
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