Soft & Chewy Chocolate Chip Cookies
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| Soft & Chewy Chocolate Chip Cookies - Photo by JayDi Photography |
Hello
again! Excuse my short hiatus as I spent the last week battling a
really nasty cold. I was drained and didn’t really feel like cooking. I
just really wanted easy comfort food and lucky for me, J took great care
of me and I barely had to lift a finger. Now that I've recovered
and the weather’s improved so
drastically that almost all of our snow is gone, the adventurous chef in
me awakened and I've been on a new recipes kick.
We
all have several chocolate cookie recipes. Yet, I for one, am always on
the lookout for new ones to try. I have my favorites of course, (they
are coming in future posts) but this weekend I felt like trying
something new. The promise of soft, chewy cookies with the addition of
vanilla pudding intrigued me. Let me tell you, they are really easy to
make, and taste amazing!
Soft & Chewy Chocolate Chip Cookies
Yield: About 36 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Ingredients:
2¼ cups all-purpose flour
1 small box instant vanilla pudding
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1½ cups semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, about 3 minutes. Add the eggs and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour remains. Using a rubber spatula, fold in the chocolate chips.
4. With a medium cookie scoop (or 2 tablespoons), form dough into balls and place on prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown, and the middles are still puffy, about 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to 5 days.
1 small box instant vanilla pudding
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1½ cups semisweet chocolate chips
Directions:
1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, pudding mix, baking soda and salt; set aside.
3. With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, about 3 minutes. Add the eggs and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour remains. Using a rubber spatula, fold in the chocolate chips.
4. With a medium cookie scoop (or 2 tablespoons), form dough into balls and place on prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown, and the middles are still puffy, about 10 to 12 minutes. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to 5 days.
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