Every Christmas I make yummy treats for our co-workers. I usually plan at the beginning of December what I’ll be making, but then change my mind at least twice before I actually start making the goods. The one thing that doesn’t change is the chocolate chip cookies.
I found this recipe on the Kraft Foods recipe website a long time ago, probably back in 2005, when I just graduated from college and finally had my own apartment that had an oven. I love soft chocolate chip cookies and this recipe intrigued me because it uses instant pudding mix in it. I tried it and this has been my go to recipe ever since. The only thing that I’ve changed is that I stick the uncooked dough in the fridge for a couple of hours before baking, this guarantees a soft cookie and prettier cookie as well. I use the dough base all the time and change up the chocolate chips from time to time. I found some pretty red and green swirl chips at the store and used them for these particular cookie.
Enjoy!
Directions
Beat butter, sugars, dry pudding mix and vanilla in stand mixer until well blended.
Add eggs and baking soda; mix well.
Scoop using a cookie scoop or spoon to the size desired.
Place balls of dough on cookie sheet and stick in refrigerator for at least 8 hrs.
When ready to bake, preheat oven to 375°F
Bake 8 to 10 min. or until lightly browned.
adapted from Kraft Foods. While not necessary to put dough in refrigerator I highly recommend it, It makes for prettier and better tasting cookies.
