Becca’s Chocolate Chip Cookies

When my friend Becca was pregnant she got on a kick to make the best chocolate chip cookie in the world. She tried many different incarnations, and this is the final one, the perfect, the divine, the best cookie she came up with. It’s good, very good. I’ve tried to make many a chocolate chip cookie in my day, and I’m usually disappointed. The men (both the 6 and 42 year olds) loved the cookie, as did my dog. Henry has very discerning taste.

This has now inspired me to get on a kick to try to bake as many different chocolate chip cookies as I can, and I challenge any of you, my dear readers to throw me your favorite recipe, THE recipe for chocolate chip cookies. This one is REALLY good, but can any of you do better?

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J-E-L-L-O! The secret ingredient.

INGREDIENTS:

2 1/4 cups flour

1 Package of Dr. Oetkers vanilla pudding (as you can see I used JELLO brand) doesn’t matter so long as its corn starch based.

2 tsp. baking soda

1/2 tsp. salt

2 eggs

1 cup butter

1 cup brown sugar

1/2 cup sugar

2 tbsp. vanilla (I found the cookie a bit *too* vanilla, so next time I’d use 1-2 tsp. instead)

1 tsp. almond  extract (use the real stuff, not fake)

2 cups chocolate chips(I used just 1 cup here and trust me… it wasn’t enough)

1. Measure out your dry ingredients. (Flour, pudding mix, salt and baking soda.) 

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Dry ingred.

2. In a separate bowl cream your butter and sugars until fluffy. 

I decided to go old school and mix these by hand. About 2 minutes in I was wishing I’d just used my Kitchenaid because my arm was hurting. I’m a wimp, I know. 

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Cream it!

3. Add the eggs one at a time, vanilla and almond extract. Mix well until really fluffy. 

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Mix!

4. Mix the wet ingredients into the dry until your arm REALLY hurts.

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Add dry to wet.

5. Add the chocolate chips.  The recipe called for an entire package of choc. chips, but I cheaped out and just added a cup. They needed more like 2 cups.  *I mixed the chocolate chips in with my hands as the dough was pretty thick by now.

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Choc-o-late!

6. Make small balls and place them a decent distance from one another on your baking sheet, as they’ll spread.  

I flattened them with my fingers a little before popping them in the oven.

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Little balls.

7. Bake them at 350 degrees for about 8-10 minutes, or until golden brown.

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These cookies are chewy and crispy at the same time. I highly recommend eating them with a nice cold glass of milk. Eat them fast, after 3 days they got a little tough, but I’m sure that won’t be a problem… 

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Try to eat just one.

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2 Responses to Becca’s Chocolate Chip Cookies

  1. Phyllis February 20, 2013 at 8:27 pm #

    Wow, this receipe is a new one on me. I have never been able to make a decent chocolate chip cookie (along with roast beef which I now seem to have conquered at the ripe old age of sixty something) so I may try this even though I find the pudding mix a very strange ingredient. Who trys this in the first place – who says – hmmmm, let’s just throw some pudding mix in the cookie dough and see what happens.
    xo Mom

    • Andrea February 27, 2013 at 5:53 am #

      Me neither! These were pretty darn good…

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