Chocolate Chip Cookie recipe

[hoofbeats95]

Does anyone have a recipe with pudding in it? I had chocolate chip cookies with pudding in the mix before and thought they were pretty good.

 

[April20]

I think it''s pretty basic. Haven''t done those in years. Try this: (oh, and this seems to be a double batch, so you might want to cut it in half)

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

DIRECTIONS
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.

 

[hoofbeats95]

Thanks April! Do you remember if they are good? I remember my friend''s were really soft and puffy.

 

[April20]

I want to say they turned out more cakey than I prefer, but it''s been soooooo long. I''m more into the soft, chewy cookies.

 

[hoofbeats95]

April --

I made the bars last night in my stone pan. I''m not sure they turned out quite right. I put health pieces in them. But I bought the bag of heath pieces that they sell near the chocolate chips. I thought it would be easier. I might have put too much in! In anycase, I thought I set my timer for 20 mins to check at that point. When it went off the top was golden and it looked as if I cooked them any more the edges would burn. So I took them out. I glanced at my timer that I had just shut off and it said 25 mins. So I''m not sure how long I cooked them! I figured they would bake a bit more while the stone was cooling. That takes a while. This morning I cut them and the middle secion is SO soft. Might be because of too much toffee? They seem "done" enough. I don''t know? Was a pain getting them out of the stone though. They taste pretty good! I just worry if the middle bars are not quite done. *shrug* I would make them again though! Thanks for the recipe!

 

[marcy]

This chocoalte chip cookie recipe has been used in my family since my grandma baked them years ago. They are often requested by family and friends. The dough has a great flavor and they don't get really flat (runny).

1 cup softened butter (no salt)

1 cup sugar

½ cup brown sugar packed

2 eggs

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp soda

12 oz chocolate chips

Cream together butter, sugars, eggs and vanilla. Mix in dry ingredients then add chocolate chips.Mini chips work well too as it seems like they are spread through the cookies better.Roll in to about 1” balls and place a few inches apart on greased cookie sheet (or use non stick spray or foil).

Bake at 375 degrees until lightly browned.Allow to set on the cookie sheet for a few minutes before moving to cooling rack.

 

[April20]

Date: 6/12/2009 8:58:45 AM
Author: hoofbeats95
April --

I made the bars last night in my stone pan. I''m not sure they turned out quite right. I put health pieces in them. But I bought the bag of heath pieces that they sell near the chocolate chips. I thought it would be easier. I might have put too much in! In anycase, I thought I set my timer for 20 mins to check at that point. When it went off the top was golden and it looked as if I cooked them any more the edges would burn. So I took them out. I glanced at my timer that I had just shut off and it said 25 mins. So I''m not sure how long I cooked them! I figured they would bake a bit more while the stone was cooling. That takes a while. This morning I cut them and the middle secion is SO soft. Might be because of too much toffee? They seem ''done'' enough. I don''t know? Was a pain getting them out of the stone though. They taste pretty good! I just worry if the middle bars are not quite done. *shrug* I would make them again though! Thanks for the recipe!

I''ve found the heath pieces can make things too gooey. I quit using them and just beat the heath bars with a meat tenderizer.

I''ve both undercooked and overcooked those bars! It''s easy to do. I made them recently and forgot to set the timer as well. And here''s the kicker. Once they''re out and have cooled, you cannot put them back in for another cook. They just will not get done. At all. I''ve tried. You do want them to be soft- I made them too soft earlier this week, but I let them sit in the pan overnight and really, realy set and they came out okay. (I had pulled some of the batch out of the pan after about 45 mins for some friends and they were a mess. Not nearly done.)

It''s a tricky recipe as to the doneness. I prefer them slightly undercooked......

The stone will get easier as you use it more. This recipe is a little tricky to get the first ones our anyway. I don''t bake the bars in a stone- I broke my 9 x 13 stone pan last year and haven''t replaced it.

 

[PinkTower]

My fav. choc. chip cookie tips are to use the Ghirardelli chips instead of the Nestle''s, and to look for a recipe that calls for a spoonful of instant coffee. Their chips are quite rich, and you might want to use a bit less chips than called for to compensate. The instant coffee sort of cuts the sweetness in a good way; no one would suspect it was an ingredient unless told. I am traveling now, but I use a Paula Deen recipe from one of her cookbooks and modify a bit. You should be able to find something similar online. Otherwise, if you are still interested, I can post the one I use later. HTH. Pink

 

[marcy]

Date: 6/13/2009 10:00:42 AM
Author: Pink Tower
My fav. choc. chip cookie tips are to use the Ghirardelli chips instead of the Nestle''s, and to look for a recipe that calls for a spoonful of instant coffee. Their chips are quite rich, and you might want to use a bit less chips than called for to compensate. The instant coffee sort of cuts the sweetness in a good way; no one would suspect it was an ingredient unless told. I am traveling now, but I use a Paula Deen recipe from one of her cookbooks and modify a bit. You should be able to find something similar online. Otherwise, if you are still interested, I can post the one I use later. HTH. Pink

Pink, we were watching the Barefoot Contessa and she adds instant coffee to her chocolate cupcakes and everyone raves about them. I bet PD''s recipe is good. I gain 10 pounds just watching her show.