I can never resist the urge to try a new chocolate chip cookie recipe!  Any recipe that claims to be the best will always get at least an attempt out of me.

 

Another thing that always gets an attempt out of me is other blogger’s photos where they are pulling apart a hot cookie and the chocolate is all melty and delicious looking- why can’t I ever get that picture?  Oh well.

 

Anyway, this recipe was fabulous.  It produces a craggy, soft, chewy cookie, loaded with flavor.  A definite winner in my book.

 

I used a cookie scoop and didn’t flatten or mess with them at all.  Just scooped them onto the cookie sheet and baked ’em.

 

Kid approved, husband approved.

Enjoy!

Recipe from Averie Cooks

Ingredients:
3/4 cups of unsalted butter, softened
3/4 cups packed brown sugar
1/4 cup granulated
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
1 box (3.5oz) instant vanilla pudding * do not use sugar free or cook and serve
1 teaspoon baking soda
1/2 teaspoon salt
12 oz chocolate chips (I used about a cup of mini chocolate chips, which goes a long way.)

Directions:

Preheat the oven to 350° and line a cookie sheet with parchment paper.

In a mixer, combine the butter, sugars, eggs, and vanilla.  Turn onto medium speed and beat well for 4 minutes until the mixture is light and very fluffy.

Add the flour, pudding, baking soda, and salt, and mix until just combined.  Stir in the chocolate chips.

Scoop into walnut sized mounds (I used a cookie scoop for that nice craggy look) and bake for about 8 minutes, until just starting to brown around the edges- slightly underbaked is perfect, they will stay softer longer that way.

Enjoy!