Obviously I have to give credit where it's due. These are the cookies I mentioned last month when Amy visited me for the weekend and we pigged out on delicious, delicious tacos. This is a twist on the regular Tollhouse favorite, that takes a classic cookie and turns it into something out of this world.
You will need:
You will need:
2-1/4 c AP flour (I only buy unbleached)
1 tsp baking soda
1 tsp salt
1 3.4 oz box instant vanilla pudding
1 c (2 sticks) unsalted butter, softened
3/4 + 1/3 c sugar
3/4 c brown sugar, packed
1 tbsp vanilla extract
3 XL or jumbo eggs (yes, get the big ones)
Chocolate chips
Nuts (optional)
1. Mix all the dry ingredients (first 4 listed) in a bowl and set aside.
2. Cream the butter in a stand mixer til it begins to lighten and get fluffy.
3. Add in sugar and mix well. Repeat with brown sugar and vanilla.
4. Add eggs one at a time, beating well after each one.
5. Gradually beat in dry mixture and blend well.
1 tsp baking soda
1 tsp salt
1 3.4 oz box instant vanilla pudding
1 c (2 sticks) unsalted butter, softened
3/4 + 1/3 c sugar
3/4 c brown sugar, packed
1 tbsp vanilla extract
3 XL or jumbo eggs (yes, get the big ones)
Chocolate chips
Nuts (optional)
1. Mix all the dry ingredients (first 4 listed) in a bowl and set aside.
2. Cream the butter in a stand mixer til it begins to lighten and get fluffy.
3. Add in sugar and mix well. Repeat with brown sugar and vanilla.
4. Add eggs one at a time, beating well after each one.
5. Gradually beat in dry mixture and blend well.
At this point it's time to add your goodies. You'll notice I put no amounts for chocolate chips or nuts. It is my firm belief that you cannot put a number to describe the proper amount of chocolate chips. I believe that you should never have a bite of cookie without chocolate in it. Therefore, put in as many or as few chips and nuts as you like!!
Bake at 350 degrees for anywhere from 10-15 minutes. Amy shapes hers like a small hockey puck, about 1/2" thick and 1-1/2" diameter. I used a tablespoon scoop (heaping, of course) and then flattened the scoops down to about 1/2" thick.
Oven racks should be near the middle of the oven. Don't forget to flip and/or switch your cookie sheets around in the oven so they bake evenly. Aim for approximately 7-8 mins into your bake time.
The cookies should be pulled from the oven when the edges are lightly browned and the middle still looks undercooked. Let the cookies sit on the sheet for another 3 mins to allow for carry over cooking, then move them to wax paper to finish cooling. Be sure to scrape the crumbs off the sheet between cookie applications.
The cookies should be pulled from the oven when the edges are lightly browned and the middle still looks undercooked. Let the cookies sit on the sheet for another 3 mins to allow for carry over cooking, then move them to wax paper to finish cooling. Be sure to scrape the crumbs off the sheet between cookie applications.
Store in an airtight container with wax paper between the layers of cookies to prevent them from sticking together. They can then be frozen - if they last that long. ;-)
It turns out I seem to have slightly overbaked them...they aren't quite as chewy, soft, and delicious as Amy's were. I will emphasize her emphasis on pulling them from the oven before they are fully done in the middle. She also let me know that if the cookies fall apart when you try to take them off the baking sheet to leave them on longer for additional carry over bake time. Regardless, they are still tasty and acceptable for holiday sharing, as is the plan. Let me know what you think in your comments and suggestions!
Happy baking!
The Jolly Cook
Happy baking!
The Jolly Cook