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Ingredients
- Ingredients
- 4 1/2-5 1/2 cups of all purpose flour
- 2 teaspoons baking soda (or baking powder or 1 of each)***(I used baking powder only this time)
- 2 cups butter, cold butter right out of fridge -makes fluffier cookie and spreads less)***
- 1 1/2 cups packed brown sugar 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional
Details
Preparation
Step 1
Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
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 ( parch paper 2 across-less on a pan cooks fuller cookie)
Bake for 10 to 12 (15-20 or until light golden Brown) (probably 20) (27 minutes for thicker cookie) in the preheated oven. Edges should be golden brown. ***for fluffy cookie allow to cool on pan
*Cook well, do not burn
use 1/4 cup of dough per cookie to make larger cookies-cook 12 minutes or more. Can also be spread out on pizza pan to make cookie pie.
For perfect small cookie, refrigerate dough over night. Use purple cookie scoop ( heaping scoop) Cold dough and pan room temp every time you bake cookie dough. Let stand on Pan a good 5 min or so.
*****fluffy cookie suggestions:
Swap out the baking soda and add baking powder instead. Switching from baking soda to powder enhances fluffiness by creating an acidic batter which will set quicker and spread less.
2. Use Shortening instead of butter. Shortening melts at a higher temperature than butter so it remains solid longer giving the batter time to rise and set before it spreads.
3. Use cake flour instead of all purpose flour. The lower protein cake flour will tie up less moisture making it available for steam production. Steam will lift the batter in the oven producing a fluffy, cake-like batter.
Freeze dough in balls then defrost day before. Also use baking scale and Make sure to use enough flour
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