This is one of my all time favorite cookies. While there are many varieties of chocolate chip cookies and an abundance of recipes, this one always yields a soft, moise, cake-like cookie. My mother made these when I was growing up. When we made for my great grandmother, we omitted nuts because she didn’t like them. Of course, when we made them just for ourselves, these cookies has 2/3 cup of walnuts added to the recipe below. My husband has the misfortune of being allergic to tree nuts, so I’m back to the no nut version of these. They are delicious either way. Try them, you won’t regret it. As always, happy eating!

Ingredients

• 2-1/4 cup flour
• 1 tsp baking powder
• 1 cup softened butter
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 tsp vanilla extract
• 1 package instant vanilla pudding
• 2 eggs
• 12 oz chocolate chips

Instructions

• Heat oven to 375 degrees.
• Soften butter by leaving on counter for at least 30 minutes or by putting in a dish and cook in the microwave on high heat for 30 seconds.
• In a large mixing bowl, combine butter, sugars, vanilla extract and pudding mix.
• Beat until creamy.
• Add the eggs and beat until mixed.

• Gradually add in flour and baking powder.
• Once dry ingredients are fully integrated, add the chocolate chips (and nuts) and mix well.

• Place about 1 tablespoon of cookie batter at a time onto a cookie tray. Flatten the “balls” of dough a little with your fingers or back of spoon. This cookie doesn’t spread a lot like some other versions.

• Place in oven and cook 8-10 minutes.
• Remove from oven and let cool about 6 minutes on tray before moving to a rack until fully cooled.

Ideas

• Add nuts – walnuts, pecans, macadamia. Which ever type you prefer. I recommend 1/2 the volume of the chocolate chips. Therefore 12 oz of chocolate chips and 6 oz of nuts.
• Parchment paper – I always use this when making cookies. Why? Cookies are super easy to remove from the cookie tray and cleaning up is a breeze.
• Browning – unlike other chocolate chip cookies you may have made, these do not brown a lot on the top. That is NORMAL. You will see that the bottom of the cookie is nice and brown — then it’s time to remove from the oven. Waiting for the top to brown will give you a cookie that is dry and with a burnt bottom. 😦
• Be prepared for cookie stealing. I had to take the image of the cookies on the wire rack before the last ones were out of the oven. 6+ cookies had already mysteriously disappeared when my back was turned.