I often blame the equipment for my lack of baking skills. Every scoop of chocolate chip cookie dough I place in the oven comes out as large mounds of chocolate chips with a thin, crispy cookie almost dissolved around it. I've pretty much settled (if you can call it that) at eating the dough itself, instead of attempting the cookie. I finally found some success at a chocolate chip cookie with this recipe. The pudding mix makes them super moist and cake-like.
Chocolate Chip Goodness
*makes approx. 3 dozen*
2 1/4 C flour
1 t baking soda
1/2 C butter, softened
1/2 C butter-flavored Crisco
3/4 C brown sugar
1/4 C sugar
1 (3.4 oz) pkg instant french vanilla pudding mix
2 eggs
2 T vanilla
2 1/4 C flour
2 C semi-sweet chocolate chips
1. Preheat oven to 350. Sift together flour and baking soda.
2. Cream together butters and sugars. After well mixed, beat in dry pudding mix.
3. Add eggs and vanilla.
4. Blend in flour mix.
5. Lastly, add chocolate chips.
6. Drop by spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes.
7. Enjoy!
I guess you can experiment with the taste too by trying different flavors of pudding mix. Butterscotch, anyone?
Even my toughest critic agreed that they were delicious! No, not Henry (he'll eat anything), Preston. When I told him I was making cookies he said, "No. Let's just eat ice cream." He really thought I couldn't make a good cookie. Well, I proved him wrong apparently....he ate about a dozen within minutes of them being out of the oven. 
5 comments:
'Mmmmm. Not sure that cookie dough would actually make it to the oven it's lookin' so good.
hey cathy was just raving about the same recipe! how funny. the pudding wavelength must be going through the 'hood.
YUMMY!!!! My SIL first got me too try the pudding recipe and they really are to DIE for. I'm glad we can keep track of each other via the blogs, I also love that your addictions list would be quite similar to mine, Target, Coke and Costco, although maybe not in that particular order!!!! :) Happy blogging, and I'll keep checking back! :)
Jessie,
I am glad you found a cookie recipe that works. I can provide references for my cookies and I will tell you if your cookie melts into a cracker around your chocolate chips your butter is too soft. Sortening will provide a fluffier cookie but they will get crunchy faster. Butter cookies will stay soft longer. When they say room temp they mean it. It should be just soft to the touch but still firm. This applies to all cookies. Best of luck in all your future cookies!
Michele
We have a fav CC recipe, but these sound mighty tasty with the pudding. Maybe we'll have to give them a try!!
Post a Comment