Monday, January 24, 2011

the only chocolate chip cookie recipe you'll ever need


For reals, these cookies are insanely good. The product of our boredom on Saturday night and a worthwhile accomplishment for a weekend where little else was accomplished.

I've never really bothered to mess with chocolate chip cookie recipes - the one on the back of the nestle bag has always been good enough, besides, I eat most of the cookies in dough form or when piping hot out of the oven, so who cares if the few stragglers are kind of crispy and flat the following day.

These cookies had me at first glance when perusing All Recipes - the secret ingredient of instant vanilla pudding didn't hurt either.

The dough was incredibly delicious - they were heavenly hot from the oven. The next day I cracked open the tupperware for an afternoon snack and they were soft and chewy- total perfection.


The Best Chocolate Chip Cookies EVER - Modified from Debbi Borsick on

2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 teaspoon salt
1 cups butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate (chips or chunks) can add more
1 cups chopped pecans - can add more, or none at all

Mix flour, baking soda and salt together in a medium bowl. In a larger bowl, or in the bowl of your mixer, cream together butter and sugars until fluffy. Add vanilla pudding mix (we're talking just the powder) and beat until incorporated. Add eggs and vanilla - mix.

Gradually add in flour mixture, beating just until combined, but careful not to overmix.

Fold in chips and nuts by hand.


Sample dough, generously.

Drop small balls onto an ungreased cookie sheet - using parchment or silpat is a great idea, however. Bake for 12 minutes, until lightly browned. Centers will feel soft, but don't worry they will be done.


Allow to cool - or eat several while still warm. Store in an airtight container for future snacking.