Secret Ingredient Chocolate Chip Cookies

So…it feels like it’s been awhile.  Possibly because it has, but I’m just hypothesizing here. 

Basically, there are two main reasons why I’ve been absent for awhile.  1) I’ve been really busy since school started, and it’s all come as a complete shock to my system to get out of lazy summer mode and into busy-as-f**k fall mode.  Pardon my language, but that’s the best way to describe it.  2) I watched a life-changing documentary that has essentially ensured that my love affair with butter is over.  I thought I would be way sadder about this, but I’m really not.  I’m not going to get into all the details about it because you can check it out for yourself (here’s a trailer for film), or not.  All I know is that I am in the process of doing a complete overhaul on not only my kitchen and the foods I put in it, but my recipes, and my entire perspective on food as well.

So this is probably my last wholly unhealthy recipe that I’m going to blog about.

Sigh.

I guess I’m a little sad, maybe….but I’ll be okay.  There is a fair to middling (read: definite) chance that you’ll be seeing some vegetarian recipes soon.

Also, vampires aren’t real, but horses are.  My 4-year old nephew told me that the other day, and I feel duty-bound to share this knowledge.

Anyway.

Let’s talk about cookies.  Now, the person I got this recipe from might be a tad pissed that I’m blasting it all over the internets, but I don’t care.  I think it’s uncool to recipe hoard.  If you want to make the absolute best chocolate chip cookies in the whole wide freaking world, then there should be nothing stopping you, butyou HAVE to know about this top secret ingredient before you can do that.

DRUMROLL, PLEASE…….

Voilà.  Wal-Mart brand, smashed, old (?) instant vanilla pudding mix.

That’s it.  That’s the big secret.  Pretty crazy stuff, huh?  Throw a package of this in with the dough, and you’re golden.  Your husband will bow at your feet (not really, but almost), your kids will declare that you (or Phineas and Ferb, it’s still undecided) are their new hero, and anyone else who eats them will make sounds that should really be limited to the bedroom only.  It could get awkward.

I use the Tollhouse chocolate chip cookie recipe, and here’s how it goes:

Take two sticks of butter (wah!!!!), some brown sugar, and some white sugar, and mix it all up.

Then add two eggs and some vanilla, and mix that up too.

Now just add the dry stuff: flour, salt, baking soda, and the pudding mix.

Mix again.  All this mixing is getting really repetitive, isn’t it?  Fear not, though, relief is coming in the form of chocolate chips, which you get to STIR in.  Exciting, huh?

After you stir in the chocolate chips, if you need to take a break and eat some dough, I understand.

While you’re doing that, please take a moment to observe what was on my ceiling:

Ew.  Yes, there was panic and heart palpitations and sweaty palms when I realized that the stuff of my nightmares was directly over my head (and my cookie dough!), but I did have the presence of mind to take a photo so I could share the moment with you.

Then I fled the kitchen and made Trent deal with it, because that’s why I married him.

Anyway.

Drop the dough into rounded tablespoons, or use a fancy-schmancy cookie dough ball scooper thingamajig if you want them all uniform. 

The recipe says to bake these for 9 to 11 minutes, but I like soft cookies and my oven cooks slightly unevenly, so I put them in for 8, then turn the cookie sheet, and let them go for another 30 seconds or so.  It’s what works for me.

Well hello there.  And hello to you too, and you, and you, and you…….

Oh my.  I just love these cookies.  It’s not unheard of for the entire batch to be half gone within an hour.  Trent is SUCH a pig. I have nothing to do with it.

So there you have it.  Those are my not-so-secret-anymore ingredient chocolate chip cookies, and in my vast experience with cookies, these are definitely in the top three.  Prepare to stuff your face.

Chocolate Chip Cookies
2 sticks of butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla
2 1/4 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 package instant vanilla pudding mix (3.4 oz.)
2 c. chocolate chips

Preheat oven to 375.  In a large bowl, mix butter and both sugars; add eggs and vanilla and combine completely.  Add flour, salt, baking soda, and pudding mix; mix.  Stir in chocolate chips.  Drop dough in rounded tablespoonfuls onto ungreased cookie sheet.  Bake for 9 to 11 minutes.

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