Super Soft Chocolate Chip Cookies

I just tried these last night, and made the cookie cake version and served it with ice cream. I think it was really good! Thanks to my friend Melanie for sharing the recipe that I finally got around to making!

I haven’t tried the actual cookie version yet, but I’m sure they’re good.

Here are the alterations you need to make for it to be a cookie cake: substitute 1 tsp baking powder for the baking soda. Grease and flour 2 8″ or 9″ round cake pans, and press dough into them. Bake for 20-25 minutes. You could layer these with frosting or ice cream between them, or just serve them as cake slices.

2 1/4 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 c butter, softened
3/4 c packed brown sugar
1/4 c sugar
1 (3.4 oz) package instant French Vanilla pudding mix (I just used regular vanilla because that’s all I had) – you’ll just use the mix; you don’t have to make it into pudding
2 eggs
1 tsp vanilla extract
1-2 c chocolate chips (semi-sweet, milk chocolate, M&Ms)

Preheat oven to 350. Sift together flour and baking soda (or baking powder if you’re making the cake version). Set aside.

In a large bowl, cream butter and both sugars for 3-5 minutes (less in a Kitchenaid), until light and fluffy. Beat in the instant pudding mix a little at a time until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the chocolate.

Bake for 10-14 minutes (20-25 for the cakes), until golden brown.

3 Comments (+add yours?)

  1. sara t
    Jun 07, 2010 @ 12:39:51

    Don’t laugh at me… BUT….. do you prepare the instant pudding first or just use it out of the box?

    I have never made a cookie cake – but i am thinking fathers day will be the perfect time to try!

    Reply

  2. Melanie
    Jun 19, 2010 @ 12:55:12

    These are delicious, aren’t they? They are so super soft! I’m going to make them again tonight as a big cookie for Father’s Day!

    Reply

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