The Chocolate Chip Cookie Quest continues! It’s been a while since I’ve tried a new CCC recipe, but I’m always looking for one which can top the current favorite–CCC2. This recipe is definitely in the top 3 (CCC 3 is also outstanding) and comes from cookie guru Averie of Averie Cooks.
This particular recipe uses instant pudding mix to give it a thick, soft, chewy texture. I loved the texture, but it’s important not to over-bake them! (Mine were a little too browned.) The reason this recipe doesn’t take the #1 spot is due to flavor. The pudding is what makes the cookie so perfect in texture, but leaves a slightly artificial flavor from the pudding mix. I wonder how it would be if I tried this again using 2 teaspoons of high quality vanilla? It’s a tough job, but I guess someone should try. And judging by how fast the cookies disappeared the first time, I don’t think my taste testers will mind. 🙂
Is there anything better than an ooey-gooey, hot-out-of-the-oven chocolate chip cookie??? I think not.
Chocolate Chip Cookies (CCC 7)
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (or you can use all-purpose)
- 1 (3.5-ounce) packet instant vanilla pudding mix
- 1 teaspoon baking soda
- 3/4 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips