Several years ago I set out on a quest to find the perfect chocolate chip cookie recipe. A recipe that would turn out perfect and chewy and irresistible every single time. I’ve made hundreds of different recipes over the years, and almost all of them were very, very good. However, many wanted me to chill the dough for 24 hours (ain’t nobody got time for that when they want cookies!), or use three different kinds of flour that are hard to find in rural America, and I definitely don’t already have them in my pantry.
Dear friends, I will share with you a recipe that calls for basic ingredients and doesn’t need to be chilled first (admittedly, if you have 30 minutes to spare, chilling really does make a difference). A chocolate chip cookie that will hold it’s shape, won’t get crunchy, and will stay perfectly chewy for days (if they last that long). I use a super secret–but ordinary–ingredient to keep them soft and chewy: instant vanilla pudding mix.
I love to make a big batch of cookies (doubling or tripling a recipe) so I can keep several dozen in my freezer for a quick treat later on. I use a cookie scoop to give keep them uniform and lay out the cookie dough on a baking pan (they don’t have to be spread out since I’m freezing them). I flash freeze them in the freezer for about an hour, until they are hard and won’t stick together in a bag. I use my FoodSaver sealer to freeze the cookie dough balls by the dozen (I LOVE my FoodSealer, but you can also use gallon Ziplock bags though they won’t last as long). Freezing several batches makes it easy to make some up quick to give to neighbors, or to heat up when I forget about the monthly potluck lunch (guys, I always bring cookies and it’s getting embarrassing). Every time I go to the store I pick up a box or two of the instant vanilla pudding so I always have some in the pantry. Let’s not even talk about how many pounds of chocolate chips I have in my freezer.
Curious? Heat up the oven, pour some milk, and give these puppies a try.