Last weekend the Sweet Precision kitchen had two special visitors from Minnesota! My mom and dad took the Amtrak train all the way to Ann Arbor and we had a lovely and relaxing weekend together. Since I love to bake, company is the perfect excuse to get out my mixing bowls and fire up the oven. Especially since I had two ready and willing helpers! My mom was my sous-chef in the kitchen and my dad was our taste tester and photography assistant. They both took their jobs very seriously.
Deciding what to bake was easily the hardest part of our baking adventure. I ended up landing on a timeless baking classic—chocolate chip cookies—because, well… who doesn’t love cookies?! The recipe that I’m sharing today had over 8,000 reviews on All Recipes and received 4.5 out of 5 stars. If you’re a fan of chewy chocolate chip cookies you’ll love this recipe. It has a special ingredient—pudding—which I think makes a subtle yet wonderful difference in the texture and taste of the cookie. The original recipe comes from Debbi Borsick.
Soft and Chewy Chocolate Chip Cookies
Makes approximately 36 cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees Fahrenheit. 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 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.
Heather’s Helpful Hints
Chocolate chip cookies freeze best if you portion out the dough beforehand. Shape the cookie dough into balls as you would if you were preparing to bake them. Place them on a cookie sheet and freeze for 1-2 hours. Once frozen, the little balls of dough get sealed up inside a plastic freezer bag. When you’re ready to bake them, just grab a couple out of the freezer and pop them in the oven!