Wednesday, June 22, 2011

The Secret to a Chewy Cookie

I have always looked for the perfect cookie recipe and tried to keep them chewy by pulling them out of the oven right before they're fully baked and eat them while hot before they turn crunchy.  But while in Taiwan, a stateside friend mailed a box of homemade chocolate chip cookies to a teammate and they were CHEWY even after the long trip overseas! What was the secret? Vanilla pudding mix!! Maybe you already knew this, but this was a revelation for me and I couldn't wait to get back to the states where I can buy vanilla pudding mix and try it out! 
Here is a recipe I found that works very well.  It makes around 4 dozen. The best way to serve them is warm with a glass of milk, so why not refrigerate your dough until guests come over?!

The Chewiest Chocolate Chipiest Cookies
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  •   3cups semisweet chocolate chips
  • 1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Mix together the flour and baking soda, set aside.
In your mixer, 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.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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