incomparably good chocolate chip cookies

Name: Incomparably Good Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 24
Ingredients: 2 1/4 cup(s) flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 3/4 cup(s) brown sugar, firmly packed; 1/4 cup(s) sugar; 1/2 cup(s) butter, softened; 1/2 cup(s) shortening; 1 package(s) instant pudding (4 oz pkg); 1 teaspoon(s) vanilla extract; 1/8 teaspoon(s) almond extract; 2 - eggs; 2 cup(s) chocolate chips; ## DON'T MAKE THESE ALONE; ## OR YOU'LL WANT TO EAT THEM ALL

(4 RATINGS)

160 Pinches 2 Photos

Chelsea Woolbright

Oklahoma City, OK

Updated on Nov 12, 2011

I knew these were great when I ate much of the batter before baking. I knew they were incredible when they came out of the oven. I knew I wasn't alone when my fried (a self-proclaimed cookie connoisseur) said he would die for a batch of these. Everything you want in a chocolate chip cookie - they bake up big, not flat, remain soft long after baking (if they last!), and have the perfect balance of tried and true cookie ingredients. Note: White Chocolate pudding mix is the best to use followed by vanilla. Also, I always use vanilla bean paste instead of extract if available in your area. -cw

Rate

prep time 15 Min

cook time 10 Min

method ---

yield 24-48 cookies depending on size

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup brown sugar, firmly packed
1/4 cup sugar
1/2 cup butter, softened
1/2 cup shortening
1 package instant pudding (4 oz pkg)
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 - eggs
2 cups chocolate chips
DON'T MAKE THESE ALONE
OR YOU'LL WANT TO EAT THEM ALL

How To Make incomparably good chocolate chip cookies

Step 1

Preheat oven to 350 degrees.

Step 2

Combine flour, baking soda, and salt.
Step 3

In a large mixing bowl cream together brown sugar, sugar, butter and shortening.
Step 4

Then mix in the instant pudding mix, vanilla extract, and almond extract.
Step 5

Now mix in both eggs.
Step 6

Add the flour/salt/baking soda mixture a little at a time until mixed.
Step 7

Stir in chocolate chips
Step 8

Drop by rounded tablespoonfuls onto cookie sheet. Size determines quantity - I like to make big cookies (maybe 3 tbs each) so I get around 30 cookies. Remember to watch the baking time if you make them smaller.
Step 9

Bake at 350 degrees for 10-12 minutes. Watch them and take them out when the edges and top only just begin to turn lightly golden. If you are a crunchy cookie person, cook until the whole cookie is golden. I have never gone past 10 minutes but ovens vary.
Step 10

Also great with splenda and you can use margarine instead of butter. You can use any kind of pudding mix for this as long as it is instant. White Chocolate mix is my favorite and vanilla a close second. Change it up with milk chocolate instead of semi-sweet, or add pecans or walnuts. Let us know what you come up with!
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