Close your eyes and imagine biting into the softest, chewiest chocolate chip cookie EVER…. Really, go ahead and close your eyes. Well maybe just close one, because I do want you to keep on reading and with both eyes closed we both know that wouldn’t be possible.
One of the hardest thing to find in the supermarket is a soft and chewy chocolate chip cookie, even back in the states it took me quite a bit of trying to find the perfect one. Let’s not even talk about what’s available at our local supermarkets here. Anyway, long story short…the craving took over and home made chocolate chip cookies it was. Thank goodness we were invited to dinner that same evening, otherwise I think my fiancé and I would have finished the whole batch. Six of them made a great hosting gift.
The recipe calls for vanilla pudding mix, which I thought, was strange and I am not one to use pre-mixed ingredients but as I was somehow pressed for time, vanilla pudding mix had to do. It was exactly that mix that gave the cookies a special note of vanilla and chewiness. I can only say very very yummy. Craving satisfied and no need to go on a hunt for the perfect chocolate chip cookie. Happy me!
- 2 ½ cups of all-purpose flour
- ½ cup of vanilla pudding mix (I used Dr. Oetker)
- 1 teaspoon baking soda
- ½ teaspoon of salt
- 1 cup of unsalted butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon of vanilla extract
- 1 ½ cups of dark chocolate chips
- Preheat oven to 375° and line two baking sheets with parchment paper
- In a bowl whisk together flour, pudding mix, salt, and baking soda
- In another bowl mix together butter and sugar until well combine and the mass is light an fluffy
- Add in the egg, the egg yolk and the vanilla extract.
- Once combined, add in the flour mixture gradually and mix until almost no flour remains visible
- Now fold in the chocolate chips with a rubber spatula
- One dough is finished form equal sized balls using about 2 tablespoons worth of dough for each
- Set the dough balls on baking sheet about 4 inches apart (I was able to bake nine cookies on mine)
- Bake in middle of oven for about 15 minutes until edges are lightly golden
- Remove from oven and let cool on baking sheet for about 5 minutes before transferring them over to a wire rack for complete cooling.
Serves: About 15 large cookies
Prep/Bake Time: 25 min.
Slightly adapted recipe from www.browneyedbaker.com