In honor of National Cookie Day (yep, it’s today!), I bring to you this delicious recipe for ooey-gooey chocolate chip cookies. I currently have the entire batch—well, minus a few—sitting in my kitchen. And in these days with no roommate, it’s just me eating them… all.
I should probably get in the holiday spirit and give some away. Or maybe I should just (stress) eat them all myself. I’ll have to see how to rest of this week goes before I make my decision.
It’s that last push before finals week. You know, that week where all the professors want to give you an exam… one week before your final? And the last papers. And the presentations. And the projects.
I should not be complaining though. This semester has been a lot better than many others.
But, you know those mild winters? And then everyone says the next winter is going to be horrible? Because they usually are?
That’s this semester—the mild winter.
Next semester, my last semester, will be my blizzard.
gooey chocolate chip cookies
Makes about 3 dozen cookies
1 cup unsalted butter, softened
¼ cup granulated sugar
¾ cup packed brown sugar
3.4-oz package French vanilla instant pudding mix
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
In a large bowl, cream butter with granulated sugar and brown sugar until fluffy. Add in pudding mix, vanilla extract, and eggs. Beat until combined.
In a separate bowl, combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined, being careful not to overmix.
Drop rounded tablespoons onto prepared cookie sheets, about 1 inch apart. Bake in preheated oven for about 10-12 minutes, until lightly golden on top. Cool for about 2 minutes on the cookie sheets, then remove to a wire rack to cool completely.
Source: Two Peas & Their Pod