Friday, July 31, 2009

Soft Chocolate Chip Cookies



I've had this recipe in my files for probably 6 years now, and I love it every time I make it (which isn't very often). It comes from here, and you can tell it's a favorite with everyone! These are really soft, and of course best warm from the oven. You could also freeze pre scooped raw cookie dough balls, for anytime you want a warm cookie. Just take what you want from the freezer and bake for an extra minute or two.
*Something I forgot to mention was, you use the pudding mix powder, don't make the pudding.



4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
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 powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

enjoy,

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9 Lovely Comments:

Danielle said...

those look so yummy! I never thought about freezinig the dough for individual "pop in the oven" cravings. Great idea!

Kathie @ my net finds said...

those look sooooooooooo good and I prefer soft choc chip cookies! yum!

Grammy Blick said...

This is so good! And, this is the reason I continue to visit. Wonderful recipes that you've taken time to not only make for us, but share the results. Keep 'em comin'.

MOMSWEB said...

Your pictures should be XX rated; they're dangerous in a delightful way.

Megan said...

I'm intriqued with the pudding addition. I must try these. :)

Kathy Howe said...

Thanks for sharing this recipe. I use a similar recipe and love the texture the pudding adds to these cookies.

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