Recipe by WJKing
These are SO soft, SO moist....The trick is pulling them out of the oven before they are completely done...JUST as they have started to turn golden brown. This keeps them moist and chewy! MMMMMMMMMmmmmmmm Enjoy this PA Dutch version of an old classic!
Top Review by Erindipity
Great cookie recipe. I made this recipe and recipe #296761, which is very similar. This recipe created cookies that were thicker and did not spread as much. We liked these better, however it is a personal preference as we could detect no difference in the taste. The cookies are great with a sweet flavor and a soft chewy texture. I used a 5 oz box of pudding because it was what I had. I also added 1/4 t of salt since I was using unsalted butter. I baked my cookies for 8 minutes. Cooling on the sheet is an important step. Again great cookies and thank you for the recipes. I got 47 cookies using a small cookie scoop.
- 2 1⁄4-2 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 cup butter or 1 cup margarine, softened
- 1⁄4 cup granulated sugar
- 3⁄4 cup brown sugar
- 1 teaspoon vanilla
- 3 1⁄2 ounces instant vanilla pudding
- 2 eggs
- 12 ounces semi-sweet chocolate chips
Directions See How It's Made
- Combine flour and baking soda. Set aside.
- Combine butter, sugars, vanilla and pudding mix in large mixing bowl.
- Beat until smooth and creamy.
- Beat in eggs.
- Gradually add flour mixture.
- Stir in chocolate chips.
- Drop by heaping teaspoons, about 2" apart, onto ungreased cookie sheets. Bake @ 375 for 7-9 minutes, or until barely lightly browned. (Removing them while they still appear unbaked is the trick to having really soft/chewy/moist cookies, so experiment with it!)
- Cool on trays a few minutes before moving to cooling racks.