Soft Chocolate Chip Cookies

25 Jan

36 cookies

2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening
1/4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chips

Preheat oven 350 degrees.
Combine flour and baking soda.
In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
Mix until well blended.
Add eggs and mix well.
Beat in the flour mixture.
Stir in chocolate chips.
Drop by rounded teaspoonful and bake 10-12 minutes.

Do not overcook! The cookies will still be soft when you remove them from the baking sheet, transfer them to wire racks to cool completely. There are limitless possibilities with this recipe – use chocolate pudding and caramel chips (our favorite), coconut pudding and white chocolate chips, or vanilla pudding with peanut butter chips. I also used a full cup of butter instead of 1/2 butter and 1/2 shortening, and it turned out just fine.

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2 Responses to “Soft Chocolate Chip Cookies”

Trackbacks/Pingbacks

  1. Mellow. « Snerkology - December 15, 2009

    […] Soft Chocolate Chip Cookies (Lovely! The best chocolate chip cookies! With pudding in them, even!) […]

  2. Finally, I can relax! « Shaking The Tree - December 27, 2009

    […] Bill sat bored at his computer, until I gave him something to do. Cookies!!  I’d read an interesting recipe from Tiffany over at Snerkology, and wanted to try it out. But I’m not the person you want trying out a new recipe! I can […]

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