Tuesday, October 6, 2009

The Quintessential Chocolate-Chip Cookie...

Something about Autumn makes me want to bake. There is nothing better than sitting in front of an open window with a nubby blanket thrown over my legs, a book in one hand and a chocolate chip cookie in the other. {Ummm yeah, that was before I had kids... now it's Elon jumping up and down demanding another "chocwate-chip coookie" while standing under a fort using my blanket while I'm trying to nurse Asher while trying to hold a book in one hand while shoving a chocolate chip cookie in my mouth with the other hand which he's trying to grab and eat-- the cookie, not my hand!} Anyway, back to my warm fuzzy thoughts about Autumn bliss... ah yes, the quintessential chocolate-chip cookie... lately I've been munching on these:

I find that chocolate-chip cookies eliminate stress rather effectively. When I bite into a warm, chewy cookie the cares of life melt away like chocolate chips on my tongue. All of sudden the room is clean, Elon is quietly looking at books, and all is at peace in the world. Yikes! Judging by the looks of this messy room I may need to eat a dozen right now!

In case you missed the link above, this is a really good recipe for chocolate-chip cookies; it uses vanilla pudding to keep the cookies soft. So what's your favorite chocolate-chip cookie recipe?

Award-Winning Soft Chocolate Chip Cookies from Allrecipes.com


4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


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. 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.


Davene said...

Oh, they look and sound delicious! Wish I had some right now. :)

That's interesting about using pudding; I've never heard of that.

Elizabeth said...

Ha! I love the way you write and pull me into your whole atmosphere. You just made me really HUNGRY! I wish I could pop over and have a cookie and some milk with you guys :(

This recipe "will" be baked (soon I hope) they just sound too good to forget about! ;)

Bonnie said...

Oh this sounds good- definitely on my "To Try" list.

Laura said...

This used to be my Chocolate Chip Cookie go-to recipe, but now I love my cookies flat and chewy! CCC are my favorite! =)

New Mom said...

Wish we lived closer ladies, and we could ALL get together for some laughter and chocolate-chip cookies!

Davene- the "secret" ingredient that makes this work is the pudding!

Elizabeth, I knew this would make you hungry!

Laura, left a coupla' comments on your blog. Thx for visiting!

Arlene said...

I first got this recipe from my best friend (Laura who commented above), and it is a good one! I usually use this one though, as it's the one we used when I was growing up. It's my favorite one and the recipe I always go back to! :o)

Arlene said...

***Oh, but I use regular chocolate chips instead of the swirled.