You may not know this about me, but I am very picky when it comes to chocolate chip cookies. To me, the perfect cookie is soft, chewy, puffy with texture, sweet, but a little savory too. I detest a flat and crunchy chocolate chip cookie. You may enjoy those types – and that’s perfectly fine – but for me, a flat and crunchy cookie is the definition of my baking failure.
You also may not know that I’ve spent years of my life try to create this perfect cookie. And no matter what I tried, I just couldn’t get it right. I tried everything – changing the oven temperature; add baking powder; less baking soda; Crisco instead of butter; refrigerating the dough; hundreds of recipes; you name it, I tried it. Yet I could never make that ideal cookie. I finally resorted to cookie bars to satisfy my chocolate chip cookie cravings.
This went on for years until a friend gave me a recipe that contained a secret ingredient that she swore by. I was curious, of course, and decided I’d give this recipe a try.
And do you know what happened? … The recipe worked! The cookies were puffy, golden, cake-like in texture, with just the perfect amount of sweetness and savory deliciousness. Ever since that batch, I’ve never used another recipe.
And people LOVE these cookies. If per chance I have enough left after Bryan, Sophie and I snack on a few (or more), I share them with friends, and they rave about their goodness. I made a batch this past weekend and they were just as good as ever.
So without further ado, here is the recipe for the most amazing chocolate chip cookies. Make them today. You won’t regret it. You’re welcome!
The Most Amazing Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 tsp. baking powder
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 (3.4 oz.) package of instant vanilla pudding mix (the secret ingredient!)
1 tsp. vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 350-degrees.
Sift together the flour and baking soda, then set aside.
In a large bowl, cream together the butter, brown sugar and granulated sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.
Blend the flour mixture into the dough. Then add the chocolate chips. You can also add nuts if you’re a person who likes nuts in their cookies.
Drop by rounded spoonful (or I use a small ice cream scooper — so easy!) onto a baking sheet lined with parchment paper.
Bake for 10 – 12 minutes, until the edges are golden brown. Enjoy!
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