Saturday, March 5, 2011

Chocolate chip cookies

I'll be the first to tell you that I'm pretty picky about my chocolate chip cookies.  You see, there can't be too many chocolate chips, but it's kinda lame if there's only one in the cookie too.  My ideal cookie should never be crisp or crunchy, but soft....just like it came out of the oven.  A couple years ago a co-worker brought in these little gems that turned out to be, in my opinion, the best chocolate chip recipe I've laid my eyes on to date.  Give them a try.  People will be eating out of your hands.  Literally.  So be careful with this recipe.

Soft-Ooey-Gooey chocolate chip cookies
Makes around 3 dozen cookies

  • 2 sticks of margarine at room temp and cubed
  • 3/4 cup packed brown sugar
  • 1/4 c white sugar
  • 1 small box of vanilla or white chocolate instant pudding (sugar free could be used too)
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package chocolate chips (semi-sweet or milk chocolate)

  1. Preheat oven to 375 degrees F
  2. Combine is medium bowl the flour, baking soda and salt, set aside.
  3. Combine margarine and sugar until well blended.  Add both eggs, vanilla, pudding mix and beat well. 
  4. Add the flour mixture slowly and mix again until well blended.
  5. Stir in chocolate chips
  6. Bake for 9-12 minutes

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