Makes 1 batch:
Get a bag of Nestle Toll House Chocolate Chips. Follow the recipe on the back, verbatim. SCREEEEEEEEECH!!!! Whoa! Whoa! Whoa! Stop the bus! The Toll House cookie recipe? Surely, I must be joking, right? Actually, no. Start with that recipe. Trust me.
But now I have a confession to make. I'm not particularly fond of the Toll House recipe. At all. Yet, I still use it here. So for me to use a recipe I don't even like must tell you that what I am about to suggest you do it must be pretty darn good. And it's very easy to remember. To the Nestle recipe add 1, plus 1, plus 1.
What are the 1's? 1 EXTRA egg, 1 EXTRA cup of flour, 1 regular box of instant pudding mix. Not the large box, the regular/small one. And it must be instant. I believe it is a 3.9 oz. box. Personally, my favorite to use is French Vanilla. But you can use whatever flavor you'd like to have in your cookie. I kinda think I'd avoid lemon, or pistachio. Vanilla is good, chocolate was fine. But French Vanilla wins in my house. And since I make 'em, I get to pick the flavor.
That's it. Follow everything else the recipe says to do. How simple is that?
How do these cookies differ from you'd normally get? They don't bake thin, they aren't hard, dry or crispy. I prefer soft, moist, cookies with the outside ever so slightly crunchy. And that's what you get with this recipe. They bake in nearly identically the shape they go into the oven in, i.e. they barely spread. And the inside is pure soft, chewy goodness. Just the edges crisp up. Just enough to provide that contrast in texture that I'm looking for.
When I make them, I always double-batch it. I know better than to think one batch will last more than 2 days. I've always had great reviews, and am often asked for my recipe. When I tell them what it is, I always get the same reaction..."That's it?!? That's all you do?" Uh...yeah. What can I say? Simple is good. And this is a simple tweak, to a simple recipe, that (IMO) greatly improves the finished product.
Try it, and let me know what you think.
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How funny. My chocolate chip cookies are better than yours (I'll betcha ;) and I use the toll house recipe as a base as well. My secret? I add a little extra brown sugar, a little extra salt, and a little extra vanilla. I undercook them just a bit as well.
ReplyDeletedelicious. I'm hungry now. Maybe I'll put down this margarita and have another cookie.
Are you serious? I mean, I am a dessert-aholic (among other things). I WILL try this, without a doubt. Any kind of pudding will work though? Very interesting.
ReplyDeleteFunny, c'mon now. A little extra brown sugar, salt, and vanilla? That's all you got?!? You think that'll top my cookies? BRING IT SISTER!! =)
ReplyDeleteJo Lynn, any kind of pudding will do. It just has to be a box of regular sized, instant pudding. Pick any flavor you want. I'd recommend you NOT use lemon, or pistachio. LOL.
So I was at store today and I looked at the actual size of the French Vanilla and Chocolate pudding boxes. French Vanilla was 3.4 oz. Chocolate was 3.9 oz. Same size box. Weird. Anyway, either works fine, but I still recommend French Vanilla. OMG, I want some of these now. Couple more days, marathon will be done, and maybe I'll bake some up. Mmmmmmmmm......
ReplyDelete