Sunday, August 22, 2010
Chocolate Chip Cookies, Redux
Posted by: Maggie
This is the second chocolate chip cookie recipe I'm posting to A Bitchin' Kitchen. The first recipe I added was Alton Brown's amazing recipe for "The Chewy", and while it was delicious I decided to experiment with another recipe.
This recipe calls for the addition of instant pudding to the mix, which supposedly helps keep the cookies soft. They were delicious, and my coworkers gobbled them up.
The recipe did not call for salt, which I adhered to, but I would strongly recommend adding 1/2-1 teaspoon of salt (change noted below).
What you'll need:
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped pecans (optional)
Preheat oven to 350 degrees. Mix together the flour, baking soda, and salt, and set aside.
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. Chill dough for 1 hour, and then roll into walnut sized balls and place on parchment lined baking sheet.
Bake for 9 minutes in preheated oven, or until golden brown.