Review of Soft Chocolate Chip Cookie Recipe

Okay, so I’ve reviewed the pan I used, but now I’d like to review the recipe I found online for my soft chocolate chip cookies.

A simple Google search led me to the recipe ‘Award Winning Soft Chocolate Chip Cookies’ from www.allrecipes.com.  I didn’t bother looking for any other recipes, because this one said award winning, and I had most of the ingredients.

The recipe is found HERE, but I’ll lay it out again for you all:

Ingredients
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 (I didn’t know the weight conversion at the store, so I went with 2 regular ‘Jellow’ brand vanilla pudding packages, and it worked out fine)
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips (I used milk chocolate chips)
2 cups chopped walnuts (optional) (no nuts, because nuts ruin desserts to me)

Directions
1) Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. I don’t actually own a sifter, so I just used a fork to mix the dry ingredients thoroughly.

2) 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. This is the part that took a bit of time, I mean the only liquid is butter and vanilla, so you have to use your little muscles to get the job done. I don’t have a fancy red Kitchenaid stand mixer(yet) so I did it all by hand. I then rolled my cookies into little balls.

3) Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. (You may have to cook longer depending on your cookware)

I followed all the instructions perfectly, and my cookies baked exceptionally well, especially in the GreenPan.

These cookies are the BEST soft chocolate chip cookies I’ve ever tasted! My future children are going to LOVE when I make these. I brought them to work and they disappeared very quickly. My husband told me to hide them because he couldn’t stop eating them. They are SOOOOOO good, and soooooo bad at the same time. I blame the butter. I think the vanilla pudding addition makes them that much tastier, I would have never thought pudding could be added to cookies, very unique and delicious.

Try them!

~Darleya~