Prep 20 mins
Cook 8 mins
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!
- 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
- 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.
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.
I've made this one quite a few times. Can't say I've always managed to pull them out of the oven at the right time but they still taste delicious! The only difference is that I add almonds to the mix. Yum!
I followed this recipe. They are best when taken out undercooked, they collapse and become very chewy. BUT I found the recipe to be too sweet. I think I would have used the 3/4 cup of brown sugar and omitted the white sugar entirely, to get more of the brown sugar flavor. Because of catching them exactly right to take out they are a tiny bit fussy, but good. I will try them again with less sugar.