Soft Baked Chocolate Chip Cookies

I found this recipe from Debbie Borsick at allrecipes.com several years ago.  These are amazing soft baked chocolate chip cookies and are my family's favorite. 

The pudding in the recipe keeps the cookies soft and fluffy.  The original recipe calls for vanilla pudding, but you can really use any flavor of pudding.  I prefer French Vanilla. 

This recipe makes about 6 dozen cookies, but they freeze very well after cooking. Over the years, I have modified this recipe in different ways such as using chopped European chocolate bars instead of chocolate chips.  Last year, I chopped up leftover Halloween candy and used that in place of half of the chocolate. 

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (unprepared - just use the powder as is)
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees.  Mix together the flour and baking soda.  In a separate large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.  Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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3 comments:

  1. Silly question -- do you prepare the pudding according to the box or use the dry mix?

    Thanks!

    ReplyDelete
  2. You just use the dry powder (not prepared). I will clarify that in the recipe. Thanks. Christine

    ReplyDelete
  3. u use this same recipe but i have to use more flour otherwise my cookies turn out flat. might have to do with altitude.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Soft Baked Chocolate Chip Cookies

I found this recipe from Debbie Borsick at allrecipes.com several years ago.  These are amazing soft baked chocolate chip cookies and are my family's favorite. 

The pudding in the recipe keeps the cookies soft and fluffy.  The original recipe calls for vanilla pudding, but you can really use any flavor of pudding.  I prefer French Vanilla. 

This recipe makes about 6 dozen cookies, but they freeze very well after cooking. Over the years, I have modified this recipe in different ways such as using chopped European chocolate bars instead of chocolate chips.  Last year, I chopped up leftover Halloween candy and used that in place of half of the chocolate. 

Ingredients:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix (unprepared - just use the powder as is)
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

Directions:
Preheat oven to 350 degrees.  Mix together the flour and baking soda.  In a separate large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.  Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1



3 comments:

  1. Silly question -- do you prepare the pudding according to the box or use the dry mix?

    Thanks!

    ReplyDelete
  2. You just use the dry powder (not prepared). I will clarify that in the recipe. Thanks. Christine

    ReplyDelete
  3. u use this same recipe but i have to use more flour otherwise my cookies turn out flat. might have to do with altitude.

    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine