Originally published on “Blaise the Baker” August 27th, 2018
I have been cleaning and clearing out some of my cookbook collection while I wait for Facebook to allow me to start a new account. About a month ago my Facebook was hacked and I thought I had fixed it. Not the case! A couple weeks later I found out my account had indeed been compromised and there was no turning back – or “changing my password” in terms of saving it. I tried everything. I went through – saved photos and what I could – then deleted. And yes, this included my “Blaise the Baker” fan page with almost 4,000 “likes”! Crushed and upset does not even begin to describe my emotions but what can I do? I hope once my social media accounts are back up and running that you will follow along with me. Once they are set up I will make sure and post the links here so you can follow along. In the meantime I thought I would share a new cookie recipe that I am obsessed with!
I stumbled upon a recipe for “Southern” style chocolate chip cookies in an old cookbook of mine and decided to try them. They use powdered instant vanilla pudding in the mix and although I have made cookies like this before, it is the melting and cooling of the butter – as well as how they are mixed that make all the difference. Delightfully different – tasty – chewy and just slightly tan colored.
Southern Vanilla Pudding Chocolate Chip Cookies
2 sticks unsalted butter, melted and cooled
2 large eggs
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 small box instant vanilla pudding mix
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups white all-purpose flour
1 1/2 cups semi-sweet chocolate chips
Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
In a bowl beat together the melted and cooled unsalted butter with the large eggs until the mixture is creamy.
Beat in the packed light brown sugar and white granulated sugar. Add in the instant vanilla pudding mix, pure vanilla extract, baking soda and salt.
Gradually stir in the white all-purpose flour. Gently fold in the semi-sweet chocolate chips.
Place heaping teaspoon size amounts of dough, into balls, onto the parchment lined baking sheets and leave about 2 inches of spreading room between each cookie.
Bake, one sheet at a time, in preheated oven for 11 minutes. Remove and allow to cool.