Chocolate Chip Deliciousness

Okay so I tried one of the high rating chocolate chip recipes on allrecipes that I’ve been eyeing for a while and I was really happy with the results fresh out of the oven and later that evening. The next day they were good but not as delicious but they’re a good solid, soft chocolate chip recipe. The pudding can’t be tasted in the finished cookies although I was nervous about it when I first read through, but all the ratings sucked me in. Here it is, my changes are in the brackets.

Award Winning Soft Chocolate Chip Cookies

INGREDIENTS

2-1/4 cups all-purpose flour [I substituted 1/2 C whole wheat]
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar [I used 1/2 C splenda brown sugar substitute]
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips [I used 1.5 C chocolate chips and 1 C butterscotch chips]
1 cup chopped walnuts (optional) [I didn’t use nuts the music maker doesn’t like nuts baked in stuff]

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. [I did the creaming first and it came out fine] Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

It says it’s 36 servings (I halved the original recipe) but I think that would give each person 2 maybe 3 decent sized cookies

Eat it.