Recipe by Carm'sLilCook
My younger sister loves the cookie part of chocolate chip cookies...but hates chocolate chips! Sugar cookies are too pale and plain for her. She used to just pick around the chips...until I started making these for her. (She's lucky to have me, eh?)
Top Review by I'm cookin', good lookin!
This is far and away the best cookie batter I have ever made. I've made some pretty fantastic cookies in my time, but none of them almost didn't make it to the cookie sheet the way these did. That being said - I omitted the cinnamon, since I was afraid it would make the cookies taste too much like snickerdoodles and a genuine chipless chocolate chip cookie was also my goal (I have a weird boss; we had a bet; with the help of this recipe, I won). I chilled the batter overnight (fell asleep on the couch) and, because of the stiffness of the batter, did not spray the cookie sheet or flour my hands while rolling. 8 minutes gave me soft, chewy cookies; 8 minutes and 30 seconds gave me crisp ones. These were a massive hit and literally didn't last 5 minutes.
- 2 1⁄3 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup softened unsalted butter
- 1⁄2 cup granulated sugar
- 3⁄4 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 (4 ounce) package instant vanilla pudding
- 1 dash cinnamon or 1 dash cinnamon sugar
- 1 tablespoon whole milk
- Pam cooking spray
Directions See How It's Made
- Combine the flour, baking soda, baking powder, salt, cinnamon, and instant pudding in a bowl and mix well.
- Beat butter, both sugars, and vanilla in a mixing bowl until creamy. I like to microwave two unwrapped sticks of butter about 15 seconds in addition to leaving them on the counter for a few hours to soften.
- Add eggs, one at a time, and beat each one well after you add it inches.
- Gradually add in flour mixture.
- Add 1 tablespoon of milk to help mix the dough.
- Cover bowl and refrigerate for about a half hour so that the dough isn't melty when you drop it onto the cookie sheet.
- Preheat oven to 350 degrees (most recipes say 375 -- I say keep it at 350).
- Drop dough by rounded tablespoons onto baking sheets very LIGHTLY sprayed with Pam. (Sometimes I like to lightly flour my hands and roll teaspoon sized hunks of dough into smooth balls. I then drop them onto the lightly sprayed sheet and press them lightly with two fingers.).
- Never drop the dough onto a hot baking sheet or it will begin to melt before it is in the oven -- NEVER a good thing.
- Bake about 7-8 minutes. They're done when the edges are browned and the middles puffy. They should look more undercooked than usual cookies but they should NOT look like their middles are still wet or oily looking. If that's the case, continue baking but keep an eye on them. Make SURE the oven rack is not too close to the heat source. You don't want to burn the bottoms!
- They should be soft, delicious, and chip free!
- (If you like chips, I use semi-sweet chocolate chunks sometimes in this recipe but I don't add in too many. The chocolate shouldn't take over the cookie.).