Kat's Chewy Chocolate Chip Cookies
"This recipe replaced my former chocolate chip cookie recipe! They have such a nice texture and wonderful flavor. I do recommend using Jell-O brand pudding. Some off brands have worked fine, but some give them a very fake vanilla taste."
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
5 dozen
ingredients
- 1⁄2 cup butter, softened
- 1⁄2 cup flieschman's margarine
- 3⁄4 cup brown sugar
- 1⁄4 cup granulated sugar
- 1 (3 1/2 ounce) package instant vanilla pudding
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
- 1 cup chopped pecans (optional)
directions
- In a mixing bowl, cream butter, margarine, sugars, and pudding mix.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- In a separate bowl whisk together: flour, baking soda and salt.
- Add the dry mixture to the creamed mixture one cup at a time, mixing just to combine after each addition.
- Stir chocolate chips and nuts in by hand after all the dry mixture is mixed inches.
- Drop by rounded teaspoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake at 350°F for 8-10 minutes or until lightly browned.
- Remove sheets from oven and allow cookies to cool on sheets for 5 minutes then remove to wire racks to complete cooling.
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Reviews
-
Great cookie recipe. I made this recipe and recipe #296761, which is very similar. This recipe created cookies that were thicker and did not spread as much. We liked these better, however it is a personal preference as we could detect no difference in the taste. The cookies are great with a sweet flavor and a soft chewy texture. I used a 5 oz box of pudding because it was what I had. Of note also, it was a box of Market Pantry (Target) brand. I have used this before in similar recipes and find it works well. I can not vouch for other store brands though. I also added 1/4 t of salt since I was using unsalted butter. I used all butter as well as I didn't have any margarine. I baked my cookies for 8 minutes. Cooling on the sheet is an important step. Again great cookies and thank you for the recipes. I got 47 cookies using a small cookie scoop.
RECIPE SUBMITTED BY
Kit_Kat
Saint Peters, Missouri
I am a St. Louis girl through and through. I am a mom of three, two boys and a wonderful daughter, married to my high school sweetie for the last 28 years. My hubby and I are on the verge of being empty nesters and are excited to see what this phase of our lives has in store for us. In the last year my sister and I have been exploring our family history and it has been a wonderful and educational experience. Food and cooking has been a big part of my life from the time I was a little girl and I look forward to sharing that same, wonderful part of our heritage to my future grandchildren.
