Monday, July 30, 2012

Best Ever Chocolate Chip Cookies

I have experienced my fair share of chocolate chip cookie disasters, but after years of searching, I finally found (and perfected) one that never, ever fails. For all you die hard Tollhouse fans... forget about it. That "classic recipe" produces cookies that don't always rise,  sometimes spread too far, and get oddly crispy for no apparent reason. My spectacularly delicioso recipe always cranks out flavorful delights that puff up in the oven, and after they've been out of the blasted heat box for about 45 seconds, fall just enough to form sugary-chocolate valleys of goodness. Yum... they're chewy, moist, and have amazing texture.They spread just enough to look normal, but never get flat. You all know what I'm talking about... we've all opened the oven after 8 minutes, expecting to see golden pillows with gorgeous glowing chunks of chocolate, but instead see this ridiculous mess of nearly transparent, paper thin cookie dough with chocolate chips standing fully erect. That's when the tears start flowing and the swear jar begins to overflow with 20's.

NO MORE. The recipe I am about to present will never leave you swearing off baking ever again. In fact, you might even gain a few pounds because you'll be making these SO often. For real. Let's get started.

2 1/4 cup white flour (I know... no whole wheat!)
3/4 cup packed light brown sugar
1/4 cup white sugar
2 eggs
1 tsp baking soda
1 package instant vanilla pudding (Do not buy sugar free unless you like things that taste disgusting)
1 tbsp vanilla extract (this is not a typo. TBSP)
1 bag chocolate chips (I always use Ghiradelli. Go big or go home, right?)
2 sticks unsalted butter, softened, NOT melted (I usually use cold butter and mash it with a fork, but you don't have to do that... just don't use melted butter)

1. Strap on your jazziest apron.

2. Preheat oven to 375'.

3. Combine butter, eggs, vanilla, white sugar, and brown sugar. Mix until all ingredients are fully incorporated.

4. Add pudding mix to sugar-y egg mixture. Now add baking soda. Mix like Hell.

5. Slowly add flour. Once all flour has been mixed in, add chocolate chips.

6. Drop by spoon fulls onto UNGREASED cookie sheets. You should get about four dozen.

7. Bake for 8-10 minutes.

8. Brag to all your friends about how you make a bangin' chocolate chip cookie that puts their beloved Nestle recipe to shame. Pin It


  1. I love that your first step is "strap on your jazziest apron." I know exactly which one that is for me! I've been using a Mrs. Field's recipe for awhile, but I really want to try your recipe now. Just need a box of pudding...

  2. Let me know how it turns out! You can experiment with different pudding flavors if you're feeling really confident! :)