These cookies are damn awesome. My roommate said they are like “scone cookies”… really soft and pillowy. The recipe has the odd ingredient of a pack of instant vanilla pudding mix. It made about a billion cookies (3 dozen).
The NYT/David Leite/Jacque Torres chocolate chip cookie recipe still remains my favorite, but that one requires 2 different types of flour, 24 hour refrigeration prior to baking, fancy chocolate feves – not something you wanna make on a whim. This simple one takes a lot less work, time, and the ingredients are simple and easy.
From A New Bloom
Chocolate Chip Cookies (made about 3 dozen for me)
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 12 ounces semisweet (or special dark) chocolate chips
Directions
- Preheat oven to 350 degrees
- In a large bowl, mix the dry ingredients (ingredients 1 through 3) and set aside
- In a stand alone mixer, beat the butter and sugars until creamy
- Add eggs
- Slowly add the dry ingredients, mixing and scraping the sides as you go
- Add in the vanilla extract
- Manually mix in chocolate chips and scoop batter onto cookie sheet. Bake for 10-12 minutes
