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
2 eggs
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
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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.
7 comments:
I have a recipe very similar to this one, but the cookies are always tall and cake-like, which isn't always what I want. I wonder if it's because I use a small ice cream scoop to form them. I think I will compare your recipe to mine and if there's a difference, I'll give yours a try.
I agree, the pudding works wonders at keeping the cookies soft.
I used a cookie scoop for these cookies. I found these to be soft and slightly chewy, not too cakelike. I like all kinds of chocolate chip cookies but these are probably very close to my ideal variety.
I do use processed products in some things. I think that is okay. I can't remember the last time I made homemade cookies. I need to get back into that. I hope your stress is relieved soon. Take care.
Thinking of you and your stress level.
So sorry about how stressed you are and that you didn't have a birthday that was joyful (saw it on Garden Web). I hope your Mother is okay and that you are doing better soon.
The cookies look delicious. I love making them and my granddaughters are always up for cookie baking. The 10 year old is going to take after me, I think, loving to cook.
Jan
looks delicious :)
big or small, these look good!
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