During “that time of the month”, I am insatiable – Chipotle, potato chips, and chocolates are all I can think about (and watching old, emotional, romantic anime series). I’m sure many of you can relate! So when I came across this recipe exactly three days ago, I begged my boyfriend to take me out to buy the supplies. This was a win-win for both of us: we both got cookies, and neither of us would have to deal with my moon cycle symptoms.
Recipe for “Perfectly Puffy Chocolate Chip Cookies”, originally from Pennies on a Platter
3/4 cup sugar
3/4 cup brown sugar *
1/2 cup butter, at room temperature
1/2 cup butter flavored Crisco stick
1 tsp vanilla
1 (3.4 oz) package vanilla instant pudding mix
1/2 tsp salt
1 Tbsp baking soda
2 1/2 to 3 cups flour (I use 3 cups)
12 oz package semi-sweet miniature chocolate chips
* Next time, I will probably use about half the amount of brown sugar – the brown sugar was too much for me!
Preheat oven to 350°F.
In a large mixing bowl, combine the sugars, butter and Crisco. Mix with the paddle attachment until thoroughly combined. Beat in the eggs and vanilla. Add pudding mix; stir until incorporated.
In a small bowl, combine 1 cup of the flour with the baking soda and salt. Blend into the egg mixture.
Add additional flour 1/2 to 1 cup at a time until reaching desired consistency. I use a total of 3 cups flour.
Stir in chocolate chips.
Drop spoonfuls of dough on cookie sheet. (To achieve a more round, cleaner look, roll the balls of cookie dough in your hand instead of just dropping on the cookie sheet.) Bake exactly 10 minutes. Let cookies cool on the cookie sheet on top of cooling racks for 5 minutes. Remove from cookie sheets and cool completely on the cooling racks.
Et voilà! I received so many compliments on these that I’ll definitely be making them again (though as I said, with less brown sugar next time!) I noticed that one of the commenters at Pennies on a Platter used coconut pudding instead of vanilla, which I might have to try next time.