Have you seen the variations of this recipe floating around on the world wide web?
I finally took the bait and tried them out.
The differences between this and my all-time favorite chocolate chip cookie recipe is that they are light, pillowy morsels of cookie with a warm, melty chocolate chip mixed in, incredibly moist and simply too good to just eat one.
Before you know it, more than half will have disappeared into the abyss!
These are perfectly quick cookies to bake if you are in a rush to make some to satisfy that urge to have chocolate chip cookies. RIGHT. NOW.
But they are also good for those that can’t have harder cookies – they are incredibly soft and pillowly and are best kept out in the open air. If you attempt to put them in a Ziploc baggie or tupperware, they are so moist that they will stick to each other and become a big ole soft-sih, soggy-ish mess – so the moral of that mistake? Make plenty and eat them quickly!
I don’t think they will replace my favorite chocolate chip cookie recipe but it certainly hits the spot quickly or if you are in a jam! Say your kid comes to you at 10pm and informs you that they signed you up to bake their entire class cookies the next morning … were you ever that kid??? I hope I’m prepared with a L-O-N-G lecture when and if that happens to me, although if your heart strings are as soft as mine, here is a great recipe to save your toosh!
- 1 C unsalted butter, at room temperature
- 3/4 C granulated sugar
- one box of instant vanilla pudding mix (3.4 oz)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2-1/2 C all-purpose flour
- 1 tsp baking soda
- 3 C chocolate chips (any kind you like!)
Preheat the oven to 350F and line baking sheets with parchment paper.
Beat the sugar & butter with a whisk (or whisk attachment) until creamy. Then add in the pudding mix, eggs & vanilla extract.
In a separate bowl, whisk together the flour, baking soda and salt until thoroughly combined.
Add the dry ingredients to the wet ingredients and stir until combined.
Stir in all of the chocolate chips.
Drop the cookie dough by rounded tablespoon onto the prepared baking sheets and bake for ten minutes or until slightly golden around the edges and set.
Remove the cookies from the oven and let cool on the baking sheet for two minutes before transferring to a cooling rack to cool completely.