Award Winning Soft Chocolate Chip Cookies
First, I have to tell you that if you're vegan, this recipe converts excellently with egg replacer and Earth Balance. :)
Made these with chocolate pudding mix, toasted pecans, and tossed in an extra handful or two of bittersweet chips. OMG, they're AMAZING. I barely softened the butter, and when I put them in balls on the baking sheet, they baked in ball shape! I had to flatten them a bit, but the cookies are super soft and TALL. They're a great consistency somewhere between chewy and cakey. They're thick and rich. If they were any more dense, it might be too much. I'm saving this recipe! I've also made these with pumpkin pudding mix and extra pumpkin pie seasoning. Excellent! I kinda want to try it with the oreo pudding mix...
UPDATE: My friend loves butterscotch, so I use this recipe as a base, with butterscotch pudding mix, and rum extract instead of vanilla (butter rum cookie dough!), and use: butterscotch chips, choc chips, caramel pieces, Heath pieces, toasted pecans, and a bit of coarse salt. They come out flatter and super chewy. Rave reviews from my friend.
I use two cookie pans stacked on top of eachother, and parchment paper under the cookies, and bake them on a lower rack. They come out perfectly, evenly cooked all the way through, though they took longer to bake than the recipe states. Closer to 15-18 minutes for normal-sized (not bite size) cookies.
PS, I made a vegan version of this (egg replacer and vegan margerine). You'd never know the difference.
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Aug. 9, 2010