Soft Chocolate Chip Cookies For Nik
Friday May 9th, 2008 at 8:53 pm
Nikki’s only request from me while she was stuck in the hospital trying to hold in her baby this week were some soft chocolate chip cookies she could enjoy while she’s on bed rest. I actually only have crispy chocolate chip cookie recipes (’cause that’s how I like ‘em), so I searched allrecipes.com for a soft cookie recipe and found this highly rated one. I went through page after page of the comments, reading up on all the suggestions .. so at the bottom of this post you’ll find my modified version. I did the research so you don’t have to 
First we’re going to sift our dry ingredients together.
When I was a kid, we had one of those old fashioned hand sifters. You’d have to squeeze the handle and this little fan like thing would push the flour through the metal mesh part. It was alot of fun when I was little. But when I got to highschool and I realized how annoying it was, and how hard it was to clean, so I pretty much swore off sifting my dry ingredients forever.
But one day in college, I caught an episode of Martha Stewart where she just used a regular strainer, and just banged the edge with her palm. And thats when my life was changed forever.
It looks so fluffy sifted! Then you need to pack your brown sugar. Seriously .. get all the air bubbles out, squish it down with a spoon, level it off with a knife.
When you dump it into your mixer, it should hold its shape perfectly .. even have sharp edges if your measuring cup has them.
Then add in the white sugar and cream the butter and sugar together.
Almost there .. don’t forget to scrape the sides
Done! Nice and creamy. This is my favorite part of making chocolate chip cookies. Creamed butter and sugar .. especially brown sugar .. seriously if it was any way possible to eat that stuff for breakfast, and not die, I would.
Next .. for the secret ingredient .. the reason why these cookies stay soft .. we add in instant pudding!
Then we have to add in the rest of the wet ingredients.
And then slowly add in the flour and eventually you’ll get dough. Don’t you just want to stick your finger in this?? Trust me, it tastes fantastic.
Next I couldn’t decide on white chocolate chips or regular chips, and I was afraid the cookies would be too sweet with both of them .. so I decided to make 3 different kinds. I split the batter in half and put white chocolate chips in one half ..
Then I put semi-sweet in the other half.
Then I stuck both bowls in the fridge to chill out a bit while I cleaned up a little and put parchment paper on cookie sheets, it was recommended to do that on AllRecipes to keep the cookies from becoming ‘cake like’ .. whatever that means. Eventually I used my 2T cookie scoop to make these perfect little balls of oh so sweet cookie goodness.
Bake them for 10 - 12 minutes .. they might need more time if they’re in the fridge for awhile. They should be slightly golden brown on the edges.
After I made a dozen of each of the different chips, I combined the leftovers of the two for some ultra indulgence.
Mmmmm!
Award Winning Soft Chocolate Chip Cookies [adapted from AllRecipes.com]
- 2 1/4 cups of all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- * 1/4 tsp salt * ONLY if you dont use salted butter
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup white sugar
- 1 (3.4 oz) package instant french vanilla pudding mix
- 2 eggs
- 1/2 tbsp vanilla extract
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350. Sift flour, baking soda, baking powder and salt (unless you’re using salted butter), set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until well blended. Stir in the eggs and vanilla. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto cookie sheets.
- Bake 10 to 12 min. in preheated oven. Edges should be golden brown.
Other suggestions I read in the comments:
- People love to switch up the pudding, I used french vanilla, but the original recipe called for plain vanilla. Other recommendations - chocolate, white chocolate, coconut, banana and cheesecake.
- One reviewer said that using splenda for baking, splenda brown sugar blend and sugar free fat free pudding still made a great cookie!
I’m sure Nikki will come over here and give us her review of the recipe .. Sean walked off with the bag of leftovers here .. so I think that’s a good sign that these are worth making again
Hi- Just wanted to say I have read your blog before. I am college friends with Stacy. I tried your shrimp recipe before and it was yummy. I will have to try these cookies soon too. My blog is on my website if you want to check it out.
[May 9, 2008 at 9:48 pm]Oh My Freakin’ Geez! I am SOOO hungry now! That cookie dough looks DE-LISH!!!
[May 9, 2008 at 10:12 pm]I think it goes without saying that my review of the cookies is:
INSANELY DELICIOUS!
I usually prefer dark or milk chocolate chips, but those white chocolate chip cookies were actually my favorite of the bunch. So freaking good!
[May 11, 2008 at 7:10 am]Uh, you should mail me some.
[May 11, 2008 at 9:46 am]I can’t explain how much I love cookies. My life would be so sad without them. I will have to try this recipe- looks like it gets many thumbs up!
[May 11, 2008 at 8:59 pm]