When I posted about Dorie Greenspan's Favorite Chocolate Chip Cookies I didn't expect to receive so MANY comments about how FLAT those cookies were...flat, flat, flat! My sister, who swears she makes the BEST chocolate chip cookies in the world said not even implants would help those flat cookies! She immediately emailed me her recipe and when I read it I remembered her cookies ...dense, chewy and definitely NOT flat! Plus, they have a secret ingredient...instant vanilla pudding is added to the mix - I know, I know, sounds kind of iffy but if you want a cookie that will hold up to criticism, then this is the cookie for you!
(If you only KNEW how much trouble I'm having posting pictures...it's enough to make one eat an entire pan of cookies!) Back to Dorie's cookies for a minute...they were fabulous even if they were flat...rich and decadent and good enough to serve as dessert all by themselves. My sister's cookies, on the other hand, are fluffier...more cakey and every bit as good. Don't substitute any of the ingredients and don't skimp on the chips...you'll be sorry!
If you use a scoop your cookies will come out perfectly round and all the same size...which saves the mister time - this way he doesn't have to stand around looking for the biggest cookie on the plate...
Chocolate Chippers - From Joni Geurts (My Older Sister)
1/2 cup sugar
2 cups brown sugar
1 lb. butter (4 squares)
3 eggs
2 tablespoons vanilla
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
5 1/2 cups flour
1 large package instant vanilla pudding
1 1/2 packages (12 oz. package so a total of 18 oz. of chips) Milk chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars together, mixing until light and fluffly, about 5 minutes. Beat in eggs and vanilla. In a separate bowl, combine salt, baking soda, flour and vanilla pudding; whisk together to blend. Add to sugar mixture and mix only until blended. Stir in chocolate chips.
Scoop out balls about the size of golf balls onto an ungreased cookie sheet, spacing about 2 inches apart. Bake for 10 to 12 minutes or until the tops are a light golden brown. Remove to a rack to cool. Makes about 5 dozen cookies.
"Dawn! A brand new day! This could be the start of something average." ~ Ziggy (Tom Wilson)
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One year ago today: Banana Pudding
