No, not that kind. When she was in high school, she won the Betty Crocker Homemaker of Tomorrow award and although she swears she only won because it was a multiple choice test (and that she took it as a joke), you would never know it if you met her now. She makes perfect cookies, keeps her house spotless, raised four children, has her dream job (both of them, actually), and a 30+ year marriage. It could make you sick.
But the point is that I have a lot to live up to. My mom's chocolate chip cookies are kind of legendary (even though she swears she uses the recipe on the back of the chocolate chips... yeah, right) but last year, I finally found my own legendary chocolate chip recipe. I made a batch right before I drove home for spring semester so that my family could ooh and ahh at my baking skillz. But I ate them all during the 13 hour drive from Missouri to New York. Oops! :mrgreen: Their secret ingredient - instant pudding - keeps them soft and delicious and wonderful (a.k.a. bad news for any diet that might have been happening). Of course, I still love Mommy's cookies best.. but who doesn't? Without any further ado, here's my new favorite recipe:
The Most Delicious & Best Chocolate Chip Cookies
Makes ~5 dozen cookies
Ingredients
4 1/2 cups all purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups brown sugar, packed
1/2 cup white sugar
2 (3.4 oz) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semi-sweet chocolate chips / chunks / whatever your heart desires
Preparation
1. In a medium bowl, sift together the flour and baking soda. Set aside.
2. 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.
3. Slowly blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
4. Cover dough completely with plastic wrap and let rest in refrigerator for at least 1 hour and up to 24 hours (or as long as you can wait!).
5. Preheat oven to 350 degrees F.
6. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
2. 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.
3. Slowly blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
4. Cover dough completely with plastic wrap and let rest in refrigerator for at least 1 hour and up to 24 hours (or as long as you can wait!).
5. Preheat oven to 350 degrees F.
6. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Original recipe found at allrecipes.com
EDIT: Since posting, I've baked these cookies again and good GOD - 2 cups of butter is a lot! I'm pretty sure the first time I made these cookies I used 2 STICKS. Will report back.
Instant vanilla pudding...that a unique ingredient. I just tried Alton Brown's chocolate chip cookie recipe (very boring)...and your mom's sounds and looks so much better.
ReplyDeleteMy mom actually DOES use the recipe on the back of Nestle chocolate chip bags, haha. The recipe I posted is one I found on the Internet, tried, and LOVED. You should definitely give it a go.. it's unhealthy, but then again.. they're cookies ;) They're worth it!
ReplyDeleteInstant pudding, I never would have thought. I must try these as chocolate chip cookies are my downfall. =)
ReplyDeleteOh you HAVE to! They're so good with the pudding!! You can use any flavor pudding, although I'd stick to just vanilla or chocolate ;)
ReplyDeleteOh my, these sound absolutely delicious!!!
ReplyDeleteXO Piper