Super Soft Chocolate Chip Cookies

I love this recipe for chocolate chip cookies. They've never failed me! I think that adding the pudding mix really adds to the texture of the cookie - perhaps that's why they stay soft for a while. Steve seems to enjoy them too.


4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
1/2 teaspoon salt
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs, at room temperature
2 tablespoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Preheat oven to 350 degrees F (175 degrees C). 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.

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