Friday, October 31, 2008

Soft Chocolate Chip Cookies



This was an award-winning recipe so I thought I'd see what the fuss was about. With the addition of pudding mix, which you can't taste by the way, the cookies stay really soft. I thought of my sister who loves cookies when I made these so hopefully she'll try it!

Ingredients:
2  cups all-purpose flour
1 tsp. baking soda
3/4 cup packed brown sugar
4 tbsp. white sugar
1 package of vanilla pudding mix
2 eggs
1 tsp. vanilla extract
2 cups chocolate chips

Directions:
Preheat oven to 350 degrees. Sift together the flour and baking soda; set aside. In a large bowl cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Bake for 10-12 min. in the preheated oven. Edges should be golden brown. *Be sure not to overcook these cookies. 

3 comments:

Josh_and_Lee said...

how much cookie dough do you use in the cookie balls? i forgot what they are called...you said "refridgerated cookie dough" or that we could make our own. give it to me in ounces. same with the "package of chocolate chips" for the brickle --- what size package? how many ounces? i just guessed and i think it came out ok. what size bag of mini marshmallows for the fudge?

Josh_and_Lee said...

ha! andrea, i hadn't noticed the dishes. yes, very vintage.

Olivia said...

Goodness that's funny I don't even think twice about putting the exact ounces on there, I just figured it was common knowledge or the stereotypical size bag...or perhaps I just bake too much and have my own terminology. Concerning the cookie dough balls you really can make them as small or large as you want, but mine were about a tablespoon. The package of chocolate chips in the brittle was 12 ounces and the marshmallow creme in the fudge was 10.5 ounces. I'll edit it the recipes so it'll be exact.