Chocolate Chip Cookies
The Blue Willow Inn Bible of Southern Cooking Copyright 2005
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, melted
¼ cup granulated sugar
¾ cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 (3.4 ounce) package vanilla instant pudding
1 (12-ounce) package semisweet chocolate chips
1 cup chopped pecans I didn't use these
Preheat oven to 375 degrees. In a medium-size bowl combine the flour, baking soda, and salt. In a large bowl, combine the eggs and butter. With an electric mixer beat on medium speed until the mixture is smooth and creamy. Add the granulated and brown sugars, vanilla extract, and vanilla pudding. Mix well. Slowly add the flour mixture. After the dough is well mixed, stir in the chocolate chips and the pecans if using. Drop by heaping teaspoonful about 2 to 3 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes on the center rack of the oven.
Yield: About 3 dozen
It probably isn't politically correct to praise a processed food but I can't help it - I think dry pudding is a magical ingredient. It's in my favorite oatmeal chocolate chip cookies, that wonderful friendship bread, the very best gingerbread men and the most awesome sugar cookies. These are all out-of-the-park recipes for me.
These cookies were also excellent. My only regret is not supersizing them. I love BIG chocolate chip cookies but I was afraid that with the melted butter, these might be a thin cookie but they had a little bit of height and I think they would have been great made 'big'. Next time. There will be a next time.
I remember seeing this cookbook on one of the home shopping networks. I really wanted it and I even remember looking into getting it cheaper somewhere else but I never did. I found this copy at Goodwill for $2.97. Not as good as a yard sale price but not bad for a hefty book.
I'm sorry I haven't been posting much. My stress level has never been higher. Something has got to give soon.